These pancakes are made with plain flour but I like to add buckwheat for a nutty flavour. Serve with fresh fruit and maple syrup for a weekend treat!
1 person made this
Makes: 12 - 14 pancakes
300g plain flour
75g buckwheat flour
750ml milk, divided
30g butter, melted
pinch of salt
butter, as needed for cooking
Method Prep:10min › Cook:30min › Ready in:40min
Combine plain flour and buckwheat flour together in a bowl; make a well and stir in half of the milk. Mix well to form a thick mixture; whisk in remaining milk, eggs, melted butter and salt until mixture is smooth.
Melt a teaspoon of butter in a frying pan over medium low heat; pour a ladle of pancake batter into the pan and cook until bubbles appear on the surface. Flip pancake over and cook until golden brown on other side; repeat with remaining batter, adding butter as needed.