Uncle Buckwheat Pancakes
Breakfast will never be the same again when you whip up these delightfully sweet pancakes. They're good, and good for you, for whatever that's worth...
You will need:
- 3/4 cup all-purpose flour
- 3/4 cup buckwheat flour
- 3/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 3/4 cup whole milk
- 2 eggs, room temperature
- 1/3 cup melted butter
- 1/2 cup pecans
- and for dessert... 1 big box John Candy
1. Chop pecans into small pieces and toast in a dry skillet over medium heat for 3 or 4 minutes, stirring and tossing occasionally. Set aside.
2. In a large bowl, sift together the flours, salt, sugar, baking powder, and baking soda. Separate the eggs. In a second bowl, combine and whisk together the egg yolks and melted butter.
3. Add the milk and buttermilk to the egg yolk mixture and mix well. Add the wet mixture to the dry mixture and stir together; fold in the pecans.
4. Whip the egg whites to soft peaks and gently fold into the batter. Heat a griddle over medium-high heat until quite hot and brush lightly with vegetable oil.
5. Pour batter onto the hot griddle 3 to 4 tablespoons at a time and cook until the surface begins to bubble and volcano, about 2 minutes. Flip the cakes and cook another minute and eat promptly.
6. Eat as much as humanly possible, and then call your uncle to baby-sit the dirty dishes.
Makes 1 very large pancake (or, about 2-dozen normal-sized pancakes)