Pancakes Oscar
Ingredients
- Buckwheat Pancakes
- Buckwheat Flour - 1 cup
- All-Purpose Flour - 1 cup
- Baking Powder - 2 teaspoons
- Baking Soda - 1 teaspoon
- Sugar - 2 teaspoons
- Salt - 1 teaspoon
- Egg Yolks - 2, beaten
- Butter - 1/4 cup, melted
- Buttermilk - 2 cups
- Strawberry Sauce
- Fresh strawberries - 1/2 pound, hulled and quartered
- Cold Water - 1/4 cup
- Sugar - 8 tablespoons
- Splash of lemon juice
- Cornstarch - 1 teaspoon, mixed with 2 tablespoons water
- Marshmallow Topping
- Egg Whites - 4
- Sugar - 1/2 cup
- Water - 1 tablespoon
- Assembly
- Brown Sugar - 1-1/4 cups
- Clarified Butter - 1-1/4 cups
Instructions
Combine the dry ingredients in a medium bowl. Mix the yolks, butter, and milk together. Stir the milk mixture into the dry ingredients and beat just until blended. The batter will be slightly lumpy. Cook the pancakes in a well-seasoned skillet or griddle that has been lightly greased. Make 18 pancakes in all.
Strawberry Sauce
Place the strawberries and water in a saucepan. Bring to a boil. Reduce heat and add remaining ingredients. Simmer until the strawberries are tender and the juice has thickened. Force through a fine-meshed sieve. Cool to room temperature.
Marshmallow Topping
Beat egg whites until stiff but not dry. Combine sugar and water in a saucepan. Bring to a boil. Lower heat and continue to cook to form a thick syrup (about the consistency of honey). Remove mixture from heat. Gradually add the sugar syrup to the egg whites, mixing at low speed. Continue to beat at low speed until the mixture forms stiff peaks, about 5 minutes in all.
Assembly
Preheat the broiler to high. Assemble individual servings on heatproof plates. Stack three pancakes, first topping each pancake with about 1 tablepsoon brown sugar and 1 tablespoon butter. Pipe or spread a lattice of Marshmallow Topping on the top and sides of each stack. Place under the broiler until lightly browned. Serve with Strawberry Sauce on the side.
