I’ve already written up the original version of this weekend breakfast staple of ours, along with a range of flop variations that we’ve tried. The one I made last weekend was particularly good, and enough of a departure from its source that I thought it might be worth highlighting separately. The buckwheat flavor is not strong, and is nicely complemented by crunchy chocolatey cacao nibs. The amounts of yogurt, buckwheat and cacao nibs are estimated, so adjust to your personal tastes.

Nibby Buckwheat Flop

For flop:
1 C AP flour
1/2 C sugar
2 T buckwheat flour
1/4 C cacao nibs
1 tsp baking powder
1/2 C milk
2 T plain yogurt
2 T butter, melted

For topping:
AP flour
Brown sugar
1/2 tsp Dutch-processed cocoa powder
Cinnamon (optional)
2 T butter, cut into pea-sized bits

Stir together dry ingredients, then add in milk, yogurt and melted butter and stir briefly just to mix. Pour into a greased pie pan and spread to cover the bottom (this is like a thick cake batter). Sprinkle or sift on a dusting of flour, then brown sugar (I use a fork to sprinkle on), and cocoa powder. Dot the topping with bits of butter and gently press them into the batter. Bake at 350F for 30 minutes, cut into wedges, and serve with bacon and fresh fruit.