Photograph by Bennett Pruitt
If you really think about it, you can eat breakfast food for dinner and dinner food for breakfast. Who's stopping you from doing it? When I was growing up, I ate rice three times a day. Most of my breakfasts were savory, not to mention spicy! Spicy garlicky pork with holy basil served over jasmine rice with fried egg, anyone??
Here in the U.S. we often eat sweet things for breakfast, maybe accompaned by something salty and meaty. My childhood years have definitely influenced the way I view breakfast. I don’t eat cinnamon rolls first thing, but rather as dessert. Give me eggs and bacon any day and that would satisfy me.
What if I came up with something that can be eaten for breakfast, lunch, dinner, and even as a snack? Brace yourself for a good-old simple dish like pancakes—but this is not your grandmother’s-style pancake. It’s something a little sweet and salty all on the same bite, though it’s just as easy to make.
Savory Pancakes
*Substitute coconut milk for regular milk if you’d like a subtle tropical essence
½ cup all purpose flour
½ cup cream of wheat
2 tsp. baking powder
¼ tsp. salt
½ cup chopped cooked bacon
1/3 cup chopped green onion
1 large egg
1 cup whole or 2% milk
2 tbsp. vegetable oil
In a medium size mixing bowl, stir all dry ingredients together, add bacon and green onion. Whisk egg, milk and vegetable oil in another bowl, add to the dry ingredients, and stir until well combined.
Pour ¼ cup of the batter onto a hot, slightly greased griddle or heavy skillet. Cook until there are bubbles all over pancakes, then flip over and cook the other side until golden and edges are dry. Serve with maple syrup if desired.
Makes 12-15 pancakes
