Bacon Scallion Hoecakes
Sides & Salads
sprouted spelt or sorghum flour
sprouted yellow corn flour
aluminum-free baking powder
organic sugar or sucanat
whole organic buttermilk, plus more
creme fraiche or sour cream
large eggs, preferably pastured or organic
scallions, thinly sliced
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.