Recipes › Buckwheat Pancakes

Buckwheat Pancakes

Preparation Time
10 minutes

Cooking Time
20-30 minutes (total)

4 large or 8 small

Quick and simple pancakes with all the goodness of buckwheat.

By Innovative


Ingredients

120g PURE GF Buckwheat Flour
1 egg, beaten (medium)
½tsp salt
25g butter/hard margarine (melted)

240ml milk (any variety)


Preparation Method

  1. Weigh out all the flour and salt into a bowl or jug and stir to mix.
  2. Add the milk, eggs and melted butter and then whisk for a couple of minutes to make a smooth batter.
  3. Put a lightly oiled, non-stick frying pan onto a medium-high heat and allow to get thoroughly hot, but not smoking.
  4. Pour in enough pancake batter to coat the bottom of the pan and tilt the pan to allow the batter to spread evenly. Leave to cook until it has browned underneath (the edges will come away from the sides of the pan) and then flip to cook the other side.
  5. When both sides are nicely browned turn the pancake onto a warm plate and repeat until all the batter is used.