These easy to make pancakes are gluten-free
Prep time: 5 mins
Cooking time: 25 mins
Total time: 30 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 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
- To make the batter: Sift the dry ingredients into a mixing bowl. Make a well in the centre.
- 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.)
- 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.
- 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.
- 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
- quickly, unwrap, separate and leave at room temperature for 15 minutes.
- Reheat the pancakes in a lightly greased pan over high heat for about 30 seconds
Nutritional information per portion
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.