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buckwheat pancakes at The Kitchn

I’m late to mention this! My usual weekend breakfast of half-pancake-mix buckwheat pancakes is up over at The Kitchn (thanks guys and gals!). I even talk about my technique of prepping bacon to always have it in the freezer so we never have to go to the store on a Saturday morning. And since I didn’t actually give a recipe I pointed those who are more awake in the mornings towards Tea & Cookies recipe for Lemon Blueberry Buckwheat Pancakes, which they adapted a bit. There you, lots to try out.

· comments [9] · 01-21-2011 · categories:food · recipes ·

9 responses so far ↓

  • 1 Miss B // Jan 21, 2011 at 11:21 am

    A much easier way to cook bacon — one that requires no flipping or attention, and will not leave you with a grease-filled skillet — is to just line a baking sheet (one with a slight edge all the way around is necessary) or pan with foil, lay your bacon out, and cook it in a 350-degree-ish oven until it’s as crispy as you like it. You can also rub on some brown sugar mixed with cayenne or various other hot spices first, and it will caramelize and be just lovely. When you’re done, just let the grease cool, and then you can peel off the foil and toss it all away.

  • 2 megan // Jan 21, 2011 at 11:35 am

    Thanks Miss B. I’ve done this to create maple syrup bacon but I have to admit when I use this method to cook bacon straight I always forget it’s in there and end up burning it. My own irresponsibility is definitely going to be my downfall.

  • 3 anne // Jan 21, 2011 at 12:50 pm

    Bacon freezer tips, plz. My mom used to cut the whole package in half and then ziplock, but then you have to chisel out slices. I only want 1 or 2 at a time. Tips? Layer with waxed paper? Would that work? I have a newly-opened package of bacon in my fridge and if it goes bad before I use it, I’ll cry. (I’ll also cry if I eat the whole thing in 1 week.)

  • 4 Seanna Lea // Jan 21, 2011 at 1:09 pm

    Pancakes are one of my favorite foods. I usually use a mix, but I doctor it with different amounts of egg, oil, fruit, and other grains. I will have to check yours out (or get off my butt and make my own mix).

  • 5 megan // Jan 21, 2011 at 1:35 pm

    Anne – I talk about how I freeze bacon in the post over at The Kitchn, and I’ve talked about it previously here on my site. I use parchment, and suspect wax paper wouldn’t be strong enough when you pry layers apart. I *love* always having bacon in the freezer.

  • 6 Amy @ allhailhoneybees // Jan 23, 2011 at 1:04 pm

    These pancakes look amazing, I am so happy I found your blog at The Kitchn! I can’t wait to read more of your amazing recipes. I also have a blog and am looking for new and exciting breakfast meals, thanks!!

  • 7 anne // Jan 24, 2011 at 10:42 am

    Awesome! Thanks megan!

  • 8 Sarah // Jan 30, 2011 at 6:25 pm

    Oh, I made a version of these this weekend! I thought I had buckwheat at home, but it was actually a buckwheat mix. I just used whole-wheat flour instead, and they were still delish!

  • 9 leela // Feb 1, 2011 at 1:30 pm

    megan,

    your breakfast was a real treat to recreate. thanks for your recipe!

    Leela

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