Buckwheat Pancake

Gluten free pancake - can be served as sweet (with blueberries) or savoury (spinach & ricotta)

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

Ingredients

Baking Powder 1 Tsp
Wholemeal Flour 4oz (100g)
Eggs 2
Buckwheat Flour 4oz (100g)
Olive Oil 1 Tbs
Water ½ Pint (280ml)
Seasoning

Hints 'n' Tips

Accompaniment

Origin Pinot Grigio Organic

The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas