I’m all for pancakes, but I know too much to eat them without feeling guilty about all of the butter that dies to fry those cakes. Thank god Colin made these buckwheat pancakes (healthier, duh) so I can live through the guilt. Do yourself a favor and make the “optional” crumble, too.
Servings: 4 or 5 if you possess self control
Time: 20 minutes, start to pancake
2 TBSP of butter (to start…)
1 cup of buckwheat flour (I use Bob’s Red Mill)
1 cup of regular old flour
3 TBSP of sugar
1 tsp of baking soda
3 TBSP of vegetable oil
1 1/2 cups of buttermilk
1 cup of oatmeal
1/4 cup of sliced almonds
1/4 cup of butter
1/4 cup of brown sugar
Put your favorite pan over medium heat and add the butter. Get it ready (melty and foamy) while you do the next few things.
Combine all of the dry ingredients in a large bowl and whisk. Set aside.
Combine all of the wet ingredients in a medium bowl and whisk. Pour into dry ingredients, then mix until a few lumps remain.
Using a 1/4 cup measuring cup, pour pancakes (probably about three or four, depending on your favorite pan) into the butter.
Cook until the bubbles rising through the pancake start to pop, then flip. I have no idea if this is real science or just something I learned at a young age that I’m unwilling to give up.
Cook for about two more minutes, then transfer to plate. Or mouth. Whatever.
Add more butter (uh, I told you?) and repeat until batter is gone.
Once the pancakes are done, wipe out your favorite pan, then put back over medium heat.
Add oats and almonds and toast for about five minutes, stirring constantly.
Add the butter and melt it into the oats.
When melted, add the brown sugar. Think about how happy your future self is going to be. Oh man.
When the sugar has dissolved, your work is done. Add the crumble to the pancakes, douse everything in maple syrup (the real stuff), and go nuts.