Blueberry Buckwheat Pancakes | Recipe
I’m not sure if I’ve mentioned it, but Pancake Day is one of my favourite days each year, just an excuse really to revel in one of my favourite desserts. In January we had Marianne from Marianne Bakes stay with us whilst we worked on creating some images of her incredible cakes and she mentioned she had a wonderful Buckwheat Pancake recipe she would share with me. After making this gluten free version and enjoying them so much I’m really lucky that she has allowed me to share this recipe with you.
I really hope you have a go at making them and try something other than sugar and lemon next Tuesday! But I’m always happy to hear how everyone eats theres too! Recipe is at the end.
Marianne’s Buckwheat Pancakes
150g Gluten-free plain flour blend (Dove’s Farm)
OR 140g buckwheat flour
50g ground almonds
2 tsp baking powder
1 tb light soft brown sugar
pinch of salt
1½ tsp ground psyllium or large pinch xantham gum
250ml whole milk (almond milk can be substituted) mixed with 1 tb lemon juice
20g melted butter (or sunflower oil)
60g egg (1 large egg)
Mix together the dry ingredients using a balloon whisk. If desired, store the dry mix in the cupboard ready to use.
For the above ingredients (approx 200g dry mix), blend together the milk and lemon juice, then stir in the egg and melted butter. Mix this into the dry mix using a balloon whisk, then sit for 30 minutes to thicken. Can be stored in the fridge for up to 3 days.
Heat a flat heavy frying pan and melt a little unsalted butter. Let it bubble, and as soon as it starts to brown spoon on around 2 tb of the pancake mix. Fry for a couple of minutes on one side, or until browned underneath and bubbly on top. Flip it over and cook for another 1-2 mins on the other side. Serve with maple syrup & crispy bacon, or add fresh blueberries onto the top of the pancake at the beginning of frying and dust with ground cinnamon.