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Recipes Posted on March 8th, 2011

MARCH – Buckwheat Pancakes

Makes 8 gluten free pancakes

  • 3 tablespoons of butter
  • 225ml milk (organic or soya)
  • pinch of salt
  • 60g rice flour
  • 2 1/2 tablespoons buckwheat flour
  • 2 small free range or organic eggs
  • 40ml sparkling mineral water

Melt butter in a small pan, turn off the heat, then add milk and salt.

Put both flours in a mixing bowl, make a well in the centre and mix in eggs with a whisk.   Add the milk mixture little by little.   Whisk until batter is smooth then add sparkling mineral water.

Refridgerate for 2 hours before using, can be made the day ahead and kept in the fridge.

Heat a little oil in a frying pan, poor in enough batter to thinly cover the base of the pan.   Cook one side for 1-2 mins then flip or turn and cook until speckled and golden.

Slide onto a warm plate and keep warm whilst you make a stack of pancakes.   Or serve freshly from the pan.

Savoury topping ideas:

Smoked salmon, creme fraiche and capers

Mixed seafoood and spinach

Tomato, feta and pesto

Sweet topping ideas:

Lemon juice and agarve syrup

Blueberries and vanilla ice cream

Freshly squeezed orange juice, cardamon and cinnamon

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