If the words teff and bran frighten you -- if you're not man enough to handle them -- I don't mean to be rude, but: bye!
Look, it's a well-known fact that there are two kinds of people in the world: those who like their pancakes pale, like the color of deli turkey, and those who prefer them dark and mysterious, like a gathering storm. A pale pancake really isn't worth my time. I'd rather listen to muzak while on hold than eat a pale pancake. I'd rather have a mangy dog lick my foot. I just don't understand the appeal of a pancake with as much character as a cotton ball. I seriously think that people who wake up and make themselves pale pancakes should just save themselves the effort and eat their pillows instead. When you think about it, the effect's roughly the same, and they wouldn't even have to get out of bed.
Now, if you're like me, and you like your pancakes to have a little mojo, I've got several indie pancake recipes on this site already. (Here's a really good one.) But this new recipe is my current paramour. This is the one, if prom were tomorrow, I'd ask to be my date. I'd even buy it a boutonniere, which is kind of a weird thing to buy for a pancake, but it's no less weird than buying one for an 18-year-old boy. This is the one for whom I'd put on lip gloss, then wipe it mostly off, because I'm just the kind of person who doesn't like the way I look with too much lip gloss. (It's just so obvious. Like, look at me! I'm wearing lip gloss! I hate those people.)
Anyway, what were we talking about? Oh yes, pancakes. So, of course, the only problem for some of you, if anyone is still reading this, is that you're going to have to go out and buy wheat bran, teff flour, and muscovado sugar. But you will use them again. You will! Have faith in yourself. You are a good person, and people like you.
I know I do.
Recipe for Dark and Mysterious Muscovado Pancakes
Makes 18 pancakes
Exceptionally light and tender despite their stormy appearance, these pancakes get a nutrient boost from teff flour (high in calcium! and iron!) and wheat bran (high in fiber!). When it comes to buttering the griddle, don't skimp. It really adds flavor in a way cooking spray simply can't.
1 cup all-purpose flour
1/2 cup unprocessed wheat bran (not wheat germ)
1/4 cup teff flour
1/4 cup oats
3 tablespoons muscovado sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups low-fat buttermilk
Butter, for greasing the griddle
Maple syrup, for serving
In a large bowl, whisk together dry ingredients.
In a medium bowl or 4-cup glass measuring cup, whisk together the eggs and buttermilk. Pour the wet ingredients into the dry, and whisk lightly to combine. Scrape the bottom of the bowl with a rubber spatula to be sure all the floury bits have been fully incorporated.
Place a cast-iron pan or griddle over medium-high heat. When drops of water sizzle then quickly evaporate, you may begin. Generously coat the griddle with butter. Using a standard-size ice cream scoop or scant 1/4 cup measure, dollop batter onto hot griddle. Cook for about 1-1/2 minutes per side, or until pancakes are set, nicely browned, and lacy. Add more butter to the griddle between batches, and lower the heat slightly, if necessary, to prevent burning.
Serve hot, with maple syrup.