By Claire
Nutritional Info(100g)
- Buckwheat flour
- Plain flour
- Baking powder
- Salt
- Egg
- Milk
- Vegetable oil
- Maple syrup
- Yoghurt
- Berries
Ingredients
- 4 rounded tbsp buckwheat flour
- 4 rounded tbsp gluten-free plain flour
- 1½ tsp gluten-free baking powder
- pinch salt
- 1 free-range egg
- 150ml/5fl oz milk
- 1 tbsp light olive or vegetable oil, plus extra for frying
To serve (optional)
- maple syrup
- yoghurt, plant-based if required
- fresh or frozen berries, defrosted if frozen
Method
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Sift the flours, baking powder and salt into a mixing bowl.
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In a separate bowl, beat the egg with the milk and oil until thoroughly combined.
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Add the wet ingredients to the dry ingredients and mix until there are no visible traces of flour.
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Heat a non-stick frying pan over a medium–high heat. When it is hot, add a drizzle of oil and carefully wipe it across the pan with a piece of kitchen paper. Use a dessert spoon to spoon the batter into the hot pan. The batter should bubble quickly. After about a minute the edges of the pancake should be set with little holes appearing across the surface. Flip the pancakes over with a spatula and cook for 30 seconds.
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Set the pancakes aside on a warm plate or baking tray while you cook the remaining batter in the same way, oiling the base of the pan before each batch.
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Serve the pancakes in a stack, drizzled with maple syrup or topped with a spoonful of yoghurt and berries.
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