Buckwheat pancakes
20 min
Every bite of these buckwheat pancakes is light and fluffy. This recipe will make 4 large or 6 small pancakes. Simply delicious!
Jim Klonarides
3 people made this
Ingredients
Serves: 6
- 60g plain or wholemeal flour
- 60g buckwheat flour
- 20g baking powder
- 25g butter
- 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.
