Bacon Scallion Hoecakes
- 1 cup sprouted spelt or sorghum flour
- 1 cup sprouted yellow corn flour
- 2 1/2 teaspoon aluminum-free baking powder
- 1 teaspoon sea salt
- 1 tablespoon organic sugar or sucanat
- 2/3 cup whole organic buttermilk, plus more
- 1/3 cup filtered water
- 1/4 cup bacon fat
- 1/3 cup creme fraiche or sour cream
- 2 large eggs, preferably pastured or organic
- 1/3 cup scallions, thinly sliced
- 1/4 cup crisp bacon, finely chopped
- Lard or beef tallow
- In a medium bowl, whisk together sprouted flours, baking powder, salt, and sugar.
- In another small bowl, combine buttermilk, water, bacon fat, and creme fraiche or sour cream. Blend well.
- Add eggs, and mix until just combined.
- Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon.
- To keep the hoecakes tender, avoid over-mixing.
- Let batter sit, covered, on counter for 30 minutes.
- If batter has become stiff, add extra buttermilk and lightly stir to achieve original batter consistency when first mixed.
- Heat lard or tallow in a cast-iron skillet over medium-low to medium heat.
- Use about a 1/4 cup of the batter for large cakes, or 1/8 cup for small cakes.
- Cook them as you would sprouted breakfast pancakes, allowing them to slowly cook on one side for several minutes until golden brown.
- Flip and cook for another few minutes.
- Replenish fat as needed, to maintain a generous film in the pan.
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