Here are stacks and stacks of the best way to begin a new year.
We can’t think of a better way to begin 2019 than with relishing platters of one or all of these pancake recipes, one of which is gluten free.
Bacon Cheddar Buttermilk Pancakes
Courtesy Triple Creek Ranch, Darby, Montana
3 cups all-purpose flour
4 teaspoons baking soda
½ teaspoon salt
1 tablespoon sugar
4 eggs
4 cups buttermilk
½ cup melted butter
Pre-cooked bacon, diced
Shredded cheddar cheese
Bacon slices, pre-cooked (desired amount)
Mix flour, baking soda, salt, and sugar in a bowl. Whisk until combined.
Mix eggs, buttermilk, and melted butter together in a separate bowl, and then combine with flour mixture.
Heat griddle to 350 degrees and spray with nonstick cooking spray. Place approximately ¼ cup diced, precooked bacon on griddle, followed by 4 ounces of pancake batter. Top batter with ¼ cup shredded cheddar. Cook until bubbles begin to appear on the top side of the cakes. Flip and cook until golden in color.
Top with more cheddar cheese and add bacon slices.
Gluten-Free Sweet Potato Pancakes
Courtesy Honey Salt at Parq Vancouver, Vancouver, Canada
1½ cups Greek yogurt
1½ cups sweet potato purée
6 whole eggs
½ cup almond milk
¼ cup maple syrup
1 teaspoon vanilla extract
1 tablespoon brown sugar
4 cups rolled oats
1 teaspoon ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
4 egg whites
Fresh fruit, for garnish
Almond crumble, for garnish (optional)
Mix all wet ingredients (except egg whites). Mix all dry ingredients. Add wet to dry and mix. Beat egg whites until soft peaks. Fold in the batter using cut-and-fold method. Garnish with fresh fruit of your choice and almond crumble.
Coconut Pancakes With Lemon Curd and Ginger Syrup
Courtesy Double Take, Los Angeles
(Makes 5 [9 – 10 ounce] pancakes)
6 cups of dry coconut mix (recipe follows)
6 whole eggs
15 ounces coconut cream
1½ cups of whole milk
Lemon curd, for garnish (recipe follows)
Ginger syrup, for garnish (recipe follows)
Coconut Mix
4 cups dry shredded coconut
4 cups gluten-free flour
9 tablespoons baking powder
Combine all ingredients (dry coconut mix, eggs, coconut cream, and milk). Place mix (9 – 10-ounce portion) in buttered pan (nonstick preferred), patting down mix to similar shape of a hamburger patty. Place in preheated 350-degree oven for 12 – 15 minutes. Remove. Garnish with lemon curd and ginger syrup.
Lemon Curd
1 ounce lemon juice
Zest of 1 lemon
2 ounces sugar
2 egg yolks
6 – 8 ounces room-temperature butter
Combine ingredients in sauce pan on low heat, whisk and bring to a simmer on low heat. Whisk in butter slowly.
Ginger Syrup
1 cup water
1 sugar
2 – 3 ounces fresh chopped ginger
Combine water and sugar in a heavy-bottom pot on medium heat. Once at a simmer, add fresh chopped ginger.
Bird in a Blanket
Courtesy Party Fowl, Nashville
Pancakes
2 cups flour
¼ cup sugar
2 tablespoons baking powder
½ teaspoon salt
2 cups buttermilk
⅓ cup melted butter
3 eggs
2 teaspoons vanilla extract
Cream Sauce
2 cups heavy cream
4 tablespoons butter
1 tablespoon garlic
2 tablespoons green onion
2 tablespoons parsley
1 teaspoon salt
2 teaspoons smoked salt
3 tablespoons roux
3 cups pulled chicken
For pancakes: In a large bowl, mix flour, sugar, baking powder, salt, buttermilk, melted butter, eggs, and vanilla extract. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ⅓ cup for each pancake.
For cream sauce: In a large bowl, combine heavy cream, butter, garlic, green onion, parsley, salt, and smoked salt. Bring ingredients to a boil. Add roux. Fold in pulled chicken.
For finished Bird in a Blanket: Add 1/3 cup of cream sauce to each pancake. Roll pancake. Top with another 1/3 cup cream sauce. Serve with side of your choice.
Photography: Jessica Fay Photography, Courtesy Honey Salt, Courtesy Double Take, Courtesy Party Fowl.
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