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Buckwheat-pancakes

These easy to make pancakes are gluten-free
Serves: 12-16
Prep time: 5 mins
Cooking time: 25 mins
Total time: 30 mins
Skill level: Easy peasy
Costs:Cheap as chips

 

Ingredients

 

    • 125g (4oz) buckwheat flour

 

    • 1/2 teaspoon ground cinnamon

 

    • Pinch of salt

 

    • 2 teaspoons caster sugar, optional

 

    • 2 medium eggs

 

    • 150ml (1/4 pint) semi-skimmed or full-fat milk

 

    • 150ml (1/4pint) water

 

    • 1-2 teaspoons sunflower oil, for cooking

 

 

Method

 

 

    1. To make the batter: Sift the dry ingredients into a mixing bowl. Make a well in the centre.

 

    1. Add eggs and the milk. Beat together to make a thick, creamy batter with bubbles that rise to the surface. Stir in the water (If you’re using a food processor, put flour, salt, sugar, eggs and milk in first and whizz until smooth. Add the water and pulse that in.)

 

    1. To cook pancakes: Use a 16-18cm (6-7in) frying pan, preferably non-stick. Heat the pan and brush a little oil over the base. Pour in a thin stream of batter, coating the base evenly, but not too thickly. Cook over a low to medium heat until the edges are just tinged brown and pulling away from the pan sides.

 

    1. Flip the pancake over and cook until golden brown. Turn on to a warmed, heatproof plate. Interleave pancakes with greaseproof paper. Cover and keep warm.

 

    1. If preparing ahead, put the stacked pancakes in a polythene bag and keep in the fridge for 3-4 days or freeze for up to 3 months. Thaw pancakes, still wrapped, at room temperature for about 2 hours, or in the fridge overnight. To thaw

 

    1. quickly, unwrap, separate and leave at room temperature for 15 minutes.

 

    1. Reheat the pancakes in a lightly greased pan over high heat for about 30 seconds

 

 

Nutritional information per portion

 

 

fat 1.5g saturates 0.0g calories 52(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.