Buckwheat pancakes
These are one of our favourite weekend breakfast foods, Buckwheat flour pancakes. Very light and tangy with a nice texture, we love them served with natural yoghurt and fresh, in season, fruit. You can substitute whey or kefir for the buttermilk, and I normally double the recipe for the five of us, which gives us enough batter leftover to make a few pikelets (mini pancakes) for afternoon tea.
Ingredients
1/2 cup buckwheat flour
1/2 cup plain flour
1/2 tsp bicarbonate soda
1 tsp baking powder
pinch salt
1 cup buttermilk (I use kefir or whey)
1 egg, lightly beaten
30g butter, melted
Method
1. Sift dry ingredients.
2. Combine wet ingredients and whisk into dry.
3. Heat a small saucepan over low heat, add a dollop of butter and a small ladle of pancake batter. Cook until bubbles appear in the surface (2-3 minutes), then flip and cook for another minute. Serve hot.
4 comments:
Julie - I've been looking for a pancake variation so I'm going to give your buckwheat pancake recipe a go for my wife's birthday breakfast on Saturday.
James
I did make the pancakes on Saturday - feedback was "you can make these again!" i.e. pretty positive. As is turned out I ended up making them with 100% buckwheat flour which was just fine - still really light. Only change I would make next time would be to leave out adding any salt - with salt in both the butter and buttermilk, I don't think it needs any extra.
Thanks again for the recipe
James
Hi James,
Glad to hear that you enjoyed them :-) I guess I hadn't noticed the salt before as I use kefir instead of buttermilk (so no salt) and unsalted butter! Salt is generally added to yeast breads to help control the rate of rise but pancakes aren't bread so I guess it wouldn't hurt to leave it out :-)
Cheers, Julie
Well I might try the kefir then - I'm not familiar with it - is it readily available or do you make your own?
James
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