This is a very simple way to make both gluten free and wholemeal pancakes.
- 100 grams of plain flour
- 2 eggs
- 300 ml of milk
- a dash of oil (I use blob of butter) for frying
Saive the buckwheat plain flour into a large bowl and make a small hole in the center and crack the eggs into the middle. Pour in the milk and whisk it together until it becomes a smooth batter. Don’t worry if there are bubbles – simply leave in the fridge for a few hours to let it settle.
Heat a grease proof pan on a low-medium heat and cover the surface with butter or oil. Use a ladle to pour a portion of batter into the centre or the pan. Use a spatula to help spread the batter evenly, making a thin layer in the pan. Cook for 3-5 minutes before flipping and cooking for 3 minutes on the other side.
And there you have it, a basic recipe for a basic buckwheat pancake. Enjoy.