Buckwheat Pancake
Over a year ago
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Ingredients
- 4oz (100g) Buckwheat Flour
- 2 Eggs
- 4oz (100g) Wholemeal Flour
- 1 tsp Baking Powder
- 1 tbs Olive Oil
- ½ Pint (280ml) Water
- Seasoning
Accompaniment
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Description
Gluten free pancake - can be served as sweet (with blueberries) or savoury (spinach & ricotta)
Method
-
1
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
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please note that not all wholewheat flour is gluten free- coeliacs beeare!
please note that not all wholewheat flour is gluten free- coeliacs beware!