Oatmeal Pancakes With Caramelized Bacon And Herbed Crème Fraiche

• 3/4 cup rolled oats
• 1/2 cup flour
• 1 1/4 cups buttermilk
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon baking soda
• 1 egg
• 5 bacon slces (1/8 inch thick)
• 2 teaspoons turbinado sugar
• 6 ounces creme fraiche
• 1 teaspoon finely minced mint
• 1 teaspoon finely minced parsley
• 1 tablespoon finely minced chives
• Vegetable oil for frying

1. Preheat the oven to 325u0b0F. Line a baking sheet with parchment paper. Place the bacon slices on the sheet in a single layer and sprinkle with sugar. Bake for about 25-30 minutes, until the bacon is caramelized. Let the bacon cool completely (the bacon will crisp as it cools), and then cut in halves.
2. In a small bowl, mix the creme fraiche with mint, parsley and chives.
3. In a food processor, grind the oats until powdery. Add the flour, salt, olive oil, baking soda, egg and buttermilk and process into smooth batter. Let the batter rest for about 15 minutes.
4. Heat a lightly oiled cast iron pan or griddle over medium high heat. Pour about 1/4 cup of batter onto the griddle, and flatten with a spatula into a 4-5 inch round. Brown for about 2 minutes on each side.
5. Arrange the pancakes on a plate and top with herbed creme fraiche. Serve with the bacon and additional creme fraiche on the side.

rolled oats, flour, buttermilk, salt, olive oil, baking soda, egg, bacon, turbinado sugar, crueme fraiche, mint, parsley, chives, vegetable oil

Taken from food52.com/recipes/21690-oatmeal-pancakes-with-caramelized-bacon-and-herbed-creme-fraiche (may not work)