Teff-tastic Cream Cheese Pancakes



These teff flour pancakes come together in sweet and spicy matrimony. They’re dense and filling with just a tough of chocolatey goodness. I like them with maple syrup and extra chocolate chips. If your in the mood for something healthier, they’re just as good with nuts and berries. 


1 cup teff flour

1 cup whole-wheat flour

2 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

2 eggs

1  3/4 cups milk

4 ounce cream cheese, softened

4 strips jalapeño bacon

1/2 cup chocolate chips (optional)


4 tablespoon butter

1/4 cup maple syup

1 teaspoon vanilla extract



Artist: Blue Note

Album: Blue Funk





Take cream cheese out of the fridge and let soften to room temperature. If you’re in patient like me, scoop the cold cream cheese into a microwave-safe bowl and heat in 10-second intervals until soft, stirring each time. Preheat oven to 200F; place a baking sheet or glass plate in the oven to keep cooked pancakes warm.



Place bacon in a skillet. Bring to medium-high heat. When the strips start to wrinkle, flip them. Keep flipping and turning the bacon so that it browns evenly. Place on paper towels and set aside.



In a mixing bowl, sift together teff flour and whole-wheat flour. Whisk in baking powder, baking soda, and salt. In a separate bowl, add eggs, milk, and cream cheese. Pour the dry mixture into the wet. Carefully fold until just moistened—a few small lumps are okay.



Place a large skillet over medium heat. Coat the skillet with a layer butter or oil so the pancakes remove easily. For each pancake, spoon 1/4 cup of batter onto the skillet. Crumble some bacon on each pancake and chocolate chips, if using. With a spatula, lift and peak under the pancake to check they are evenly browned, about 1-2 minutes. Flip and cook until browned on the other side. Transfer the pancakes to a baking sheet or plate in the oven; loosely cover with aluminum foil to keep them warm. Repeat until you’ve finished the batter, adding more butter or oil as needed.



In a small saucepan, melt butter, maple syrup, and vanilla extract. Pour over pancakes and serve with extra cream cheese or your other favorite toppings.




Recipe adapted from:

New York Times Cooking 


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