Buckwheat Pancake
3 stars based on 2 reviews
Ingredients
- 4oz (100g) Buckwheat Flour
- 2 Eggs
- 4oz (100g) Wholemeal Flour
- 1 tsp Baking Powder
- 1 tbs Olive Oil
- ½ Pint (280ml) Water
- Seasoning
Method
- 1. Mix together the flours, salt, raising agent and olive oil.
2. Then mix the egg mixture into the flour mixture and add enough water to form a thin and runny batter.
3. Preheat a heavy based frying pan.
4. Drop the batter into the pan in spoonfuls and immediately spread as thinly as possible. Cook until brown each side.
Serve hot with lemon juice, fruit or alternative as an Indian style pancake
Recent Comments Add your comment
-
please note that not all wholewheat flour is gluten free- coeliacs beware!
by Soph HW on Thu Apr 16 2009 reply to this comment
-
please note that not all wholewheat flour is gluten free- coeliacs beeare!
by Soph HW on Thu Apr 16 2009 reply to this comment
Video Techniques
No videos accompany this recipe
Suggested Accompaniments
There are no suggest accompaniments for this recipe
Gluten free pancake - can be served as sweet (with blueberries) or savoury (spinach & ricotta)