Apple-Bacon Cast Iron Skillet Pancake With Buckwheat Flour
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 Servings
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Calories
349 kcal
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Course
Breakfast
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Cuisine
International
Apple-Bacon Cast Iron Skillet Pancake With Buckwheat Flour
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This amazing cast-iron skillet pancake is an ideal weekend treat when hosting family or guests. It boasts a delightful combination of golden apples, savory, crispy bacon, and plump raisins wrapped up in a nutty and slightly sweet buckwheat flour pancake batter.
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Ingredients
- 1 cup plant milk 237 ml
- 5 pitted dates
- 1 cup buckwheat flour 132 grams
- ½ teaspoon sea salt
- ½ teaspoon cinnamon powder
- 1 ½ teaspoons baking powder
- 1 cup raisins 135 grams
- 1 large egg beaten
- 2 tablespoons olive oil or coconut oil, divided
- 6 ounces Bacon 170 grams, go for uncured and sugar-free bacon
- 1 large apple, sliced crosswise 250 grams
- 1 tablespoon molasses or maple syrup
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Instructions
- Preheat the oven to 375 °F/ 190 °C with rack in the upper third.
- Place the milk and the dates in a blender. Blend on high-speed setting until thoroughly blended, set aside.
- In a bowl, add flour, salt, cinnamon powder, baking powder, and raisins. Combine the dry ingredients.
- Add the reserved milk mixture and the egg to the dry ingredients. Stir well until you have a beautiful dark batter; set aside.
- In a 12-inch (cast-iron or oven-safe) skillet, warm 1 tablespoon of olive oil over medium heat on the stove.
- Divide the bacon over the surface of the skillet, then immediately arrange the apple slices on top. Pour the molasses evenly over the apple slices and the remaining one tablespoon of olive oil.
- Cook for one minute, then turn the apple slices (not the bacon) around using a fork. Immediately pour the buckwheat batter evenly over the apples and bacon.
- Cook until the edges of the batter have set a bit—for about 3 to 4 minutes. Not any longer, because it can cause the bacon to burn.
- Remove the pan carefully from the stove and place it directly in the oven.
- Bake the pancake for 20 to 25 minutes or until a toothpick inserted in the middle, and any thicker parts of the pancake comes out clean.
- Remove carefully from the oven and let it slightly cool.
- Cut a pie piece, turn it around revealing the beautifully browned apples and bacon. Serve on individual plates.
- Or wait until the whole pancake is cooled. Then you can carefully turn the whole pancake around with a large spatula to reveal the browned apples.
Equipments used:
Notes
- Equipment: a 12-inch cast-iron skillet or other oven-proof pan.
- Storage: Place any leftovers in an airtight container and store them in the fridge for up to 5 days. Simply reheat in a low oven setting or on the stove.
- airtight container
- Substitutions & Variations
- Molasses
- maple syrup
- Instant Pot Beef Stew
- Instant Pot Apple Butter
- Healthy Oatmeal Raisin Cookies
- Buckwheat flour
- Teff flour
- Spelt flour
- Quick Spelt Cake
- Molasses: You can also use maple syrup. But molasses will add that sweet and savory smokiness. Besides, it has a long shelf life and can be used in many other recipes like my Instant Pot Beef Stew, Instant Pot Apple Butter, or my Healthy Oatmeal Raisin Cookies. Buckwheat flour: You can replace one-fourth of the buckwheat flour with sweet Teff flour is also gluten-free and adds a wonderful nutty component. If gluten is not a concern, and you don't like buckwheat, then I suggest Spelt flour like in my Quick Spelt Cake—a non-wheat, whole grain flour with a higher amount of proteins. It has a much better flavor than regular all-purpose flour. Olive oil: You can replace it with butter. Make it vegetarian-friendly or meatless by omitting the bacon. Instead, arrange the apple slices directly in the oiled pan. Pour the molasses evenly over the apple slices and the remaining one tablespoon of olive oil. Let them cook for one minute. Turn them around and pour the batter over the apples. Follow the rest of the recipe as-is.
- Molasses: You can also use maple syrup. But molasses will add that sweet and savory smokiness. Besides, it has a long shelf life and can be used in many other recipes like my Instant Pot Beef Stew, Instant Pot Apple Butter, or my Healthy Oatmeal Raisin Cookies.
- Buckwheat flour: You can replace one-fourth of the buckwheat flour with sweet Teff flour is also gluten-free and adds a wonderful nutty component.
- If gluten is not a concern, and you don't like buckwheat, then I suggest Spelt flour like in my Quick Spelt Cake—a non-wheat, whole grain flour with a higher amount of proteins. It has a much better flavor than regular all-purpose flour.
- Olive oil: You can replace it with butter.
- Make it vegetarian-friendly or meatless by omitting the bacon. Instead, arrange the apple slices directly in the oiled pan. Pour the molasses evenly over the apple slices and the remaining one tablespoon of olive oil. Let them cook for one minute. Turn them around and pour the batter over the apples. Follow the rest of the recipe as-is.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
43g
(14%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.04g
Cholesterol
46mg
(15%)
Sodium
557mg
(23%)
Potassium
310mg
(9%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Vitamin A
67IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
137mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 46mg | 15% |
| Sodium | 557mg | 23% |
| Potassium | 310mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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