Had my favourite Sunday morning breakfast today: buckwheat pancakes. They are so simply to make, and they are the closest you can get to a cake-like texture without wheat flour – soft and fluffy and perfect with conserves (apricot or forest fruits are my favourites), honey or Nutella. My other half has also been known to enrobe them with butter and maple syrup, and then sprinkle them with nuts! The recipe is simply:
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 2 eggs
- enough milk to make a fairly thick batter
Beat the ingredients together gently, and allow to stand for 10 minutes. You may find the mixture has thickened, and requires a little more milk. Drop generous tablespoons of the mixture onto a hot, lightly greased frying pan, and………well, I don’t need to tell you how to make pancakes. My kids happily eat these, and can’t tell the difference from the ones I make with wheat flour.
A note on buckwheat flour:
Despite its name, buckwheat is a seed, not a grain, and I find that I can tolerate it quite well.
Buckwheat flour can be a little challenging to obtain, at least in the rural parts where I live. I like Dove’s Farm, which is good value for a big packet of the stuff, but I can only get it over the internet, and the postage cost is extortionate. I have recently discovered Infinity Foods, which is more expensive, but this is because it is both organic and certified gluten-free. I was able to buy it from my local health-food shop in Chipping Norton in Oxfordshire, and this makes more sense for me because there are no postage costs.