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Buckwheat Pancakes with Brown Sugar and Bacon


These bacon and buckwheat pancakes were born out of a dilemma. We were going to have pancakes, bacon, and eggs, but we didn’t have enough bacon to go around. Instead of setting our morning back a half-hour with a trip to the store, we decided to add the bacon to the pancakes. Man, were we glad we did. These pancakes were delicious.

It’s no secret that the smoky sweetness of bacon pairs wonderfully with maple syrup, but when the bacon was actually in the pancakes, the whole salty-sweet combo was taken to another level. You could also make these with another kind of flour, but if you have nutty buckwheat flour, we really recommend using it. Its heartiness and rusticity make it a perfect choice for what feels like a down-home kind of breakfast.

Head over to Brooklyn Supper for our recipe.

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