Buckwheat pancakes

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

Prep:10 mins

Makes 8-10 pancakes (Serves 4)

150g plain flour150g buckwheat flour2 tbsp caster sugar1 tsp baking powder1 tsp bicarbonate of soda50g butter, melted2 large eggs400ml buttermilkvegetable oil, for frying

STEP 1Combine 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.STEP 2Heat 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.STEP 3Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.

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