Teff-tastic Cream Cheese Pancakes

IMG_0289.jpg

~*~ TEFFCAKES WITH JALAPEÑO BACON  ~*~   

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. 

Ingredients

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)

Toppings 

4 tablespoon butter

1/4 cup maple syup

1 teaspoon vanilla extract

 

Music

Artist: Blue Note

Album: Blue Funk

 

IMG_0268.jpg

———————————

1. THINK AHEAD

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.

———————————

2. FRY THE BACON

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.

———————————

3. MAKE THE BATTER

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.

———————————

4. COOK THE PANCAKES

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.

———————————

5. SERVE

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.

 

IMG_0305.jpg

 

Recipe adapted from:

New York Times Cooking 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: