Buckwheat pancakes

  • Recipe Single Image
  • Recipe : Buckwheat pancakes
  • Category : Wellbeing
  • Sub Category : Immunity

Make these fluffy American-style buckwheat pancakes for a lazy weekend brunch. Buckwheat flour gives them a deliciously nutty taste and light texture.


Ingredients

    • 150g plain flour
    • 150g buckwheat flour
    • 2 tbsp caster sugar
    • 1 tsp baking powder
    • 1 tsp bicarbonate of soda
    • 50g butter, melted
    • 2 large eggs
    • 400ml buttermilk
    • vegetable oil, for frying

    To serve

    • blueberries
    • maple syrup

Step by Step method

    1. Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
    2. Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don’t overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
    3. Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.
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