I’ve had a bit of a thing for buckwheat for a while. It’s a versatile little grain that lends itself to being used whole in salads, but it also makes for delicious pancakes, and these are they.
So this is the situation: it’s early, you want pancakes, and you don’t want to do much thinking. The method is simplicity itself – pour everything into a bowl, and whisk. That’s it. No rubbing, no stirring in melted butter, no whipping of egg whites or folding in. Just mix, cook, drench in honey or syrup and…that’s it!
These are quite different to “normal” breakfast pancakes – there is a real earthy “nutiness” to them from the buckwheat. And…at the risk of sounding like I am jumping on the bandwagon, they are gluten-free, so perfect to whip up when you’ve got house guests who can’t eat wheat.
Now there is no need to sit there taunting them with your off-limits pancakes – make the buckwheat version instead! Just be sure to serve them with lots of honey.
To make buckwheat pancakes (makes 14-16):
• 225g buckwheat flour
• 1 teaspoon baking powder
• 300ml milk
• 50ml water
• 1 egg
• pinch of salt
Put all the ingredients in a bowl and whisk until the batter is smooth.
Heat a frying pan and grease with a little oil or butter. Pour enough batter to make palm-sized pancakes (you will get three in a large pan) and cook until the top is covered in bubbles. Flip over and cook until golden.
Worth making? These are really quick and taste really great. Best eaten warm with salted butter and honey.