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