These teff flour pancakes come together in sweet, spicy matrimony. The teff and whole-wheat make a hearty, filling power breakfast, while the bacon and chocolate chips bring a bit more fun to the table–a perfect balance of nutrition and indulgence. I like to serve them with maple syrup and extra chocolate chips but if you’re in the mood for something healthier, they’re just as good with nuts and berries.
~*~ TEFFCAKES WITH JALAPEÑO BACON ~*~
Mise en Place
1 cup teff flour
1 cup whole-wheat flour
2 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 3/4 cups milk
4 ounce cream cheese, softened
4 strips jalapeño bacon
1/2 cup chocolate chips
1. THINK AHEAD
Take cream cheese out of the fridge and let soften at room temperature overnight. If you’re impatient like me, scoop the cold cream cheese into a microwave-safe bowl and heat at 10-second intervals until soft, stirring each time. Preheat the oven to 200F and place a baking sheet in the oven to keep cooked pancakes warm.
2. FRY THE BACON
Place the 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 they crisp 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 in with 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 of butter or oil so the pancakes remove easily. For each pancake, spoon 1/4 cup of batter onto the skillet. Crumble some bacon and chocolate chips on top of each pancake. With a spatula, lift and peak under the pancakes to check they are evenly browned. Flip and cook until browned on the other side. Transfer the pancakes to the baking sheet or plate in the oven; loosely cover with aluminum foil to keep warm. Repeat until you’ve finished the batter, adding more butter or oil as needed.
Serve with maple syrup, extra chocolate chips, extra cream cheese, or your other favorite toppings.
How would you use Teff? Let me know what you’ve cooked and leave a comment below.