Every bite of these buckwheat pancakes is light and fluffy. This recipe will make 4 large or 6 small pancakes. Simply delicious!
3 people made this
60g plain or wholemeal flour
60g buckwheat flour
20g baking powder
1 egg, separated
300ml semi-skimmed milk
1 tablespoon treacle
Method Prep:15min › Cook:5min › Ready in:20min
Mix plain flour, buckwheat flour and baking powder together in a bowl. Cut in butter until the mixture resembles coarse breadcrumbs.
Beat egg yolk lightly in a separate bowl. Mix in milk and treacle. Pour into the flour mixture; mix pancake batter until no dry spots remain.
Beat egg white in a separate bowl until stiff. Fold into the batter.
Heat a lightly oiled non-stick pan or griddle over medium heat. Pour enough batter on pan to create a 10cm pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.