Pancakes aren’t just for pancake day they can be a fun and tasty dessert (or breakfast) all year round.
Having recently discovered our daughter cannot eat gluten, cooking has become a bit more of a challenge. Our Doctor, of all people, suggested we look at Buckwheat as a flour replacement. He was quick to point out the ‘wheat’ part of the name was a misnomer as it is part of the rhubarb family and has nothing to do with wheat*.
Over the past few weeks, in prep for Pancake day I’ve been trying some different variations on the traditional pancake recipe. The one below is our favourite. It makes a fluffy light tasty, easy and most importantly gluten free buckwheat pancake – that is a superior alternative to the normal heavy variety![one_third]
110g Buckwheat flour (gluten free *)
275ml Skimmed milk (at room temperature)
½ Teaspoon of baking powder (gluten fee)
1 Teaspoon of Maple syrup or honey
1 Pinch of sea salt
Optional: food mixer
[/one_third] [one_third_last] Cooking Time:
Measure out, and put the flour, sea salt and baking powder into one bowl and mix together.
Separate the egg yolk and white and put into different bowls.
Melt the butter (approx 1 min in a microwave) and put in the bowl with the egg yolk.
Add the milk to the bowl containing the egg yolk and butter. Mix until frothy. Put to one side.
clean the mixer and mix the egg white until its firm with peaks. Put to one side.
Add the milk mixture to the flour slowly while mixing to make the batter.
Fold the egg whites into the batter.
Mix the maple syrup into the batter.
Heat up the frying pan and coat with oil.
Pour or ladle mixture into the centre of the frying pan. Turn each pancake after 10 seconds and serve.
To serve add a squeeze of lemon juice, and serve warm with fresh fruit and maple syrup or a sauce of you choice.
How much batter mix you pour into the pan each time depends on how many pancakes you want. On pancake day we made large ones and got about 5 pancakes, recently we made some smaller breakfast pancakes and managed to get about 12 from this recipe.
We served ours with strawberries, raspberries, lemon juice and a choice of maple syrup or toffee sauce, and they were great.
These can be frozen and easily defrosted and warmed in the microwave – great for an occasional breakfast treat. When freezing just put some baking paper between each pancake and store flat.
Just as good, if not better than regular flour pancakes!