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To serve

Nutrition: Per serving (4)

  • kcal486
  • fat16g
  • saturates8g
  • carbs67g
  • sugars16g
  • fibre5g
  • protein16g
  • salt2.1g

Method

  • step 1

    Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.

  • step 2

    Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don’t overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.

  • step 3

    Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.

RECIPE TIP

You could also add a sprinkling of chocolate chips to each pancake while they're cooking.

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Comments, questions and tips (4)

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colemancat

question

Can the plain flour be substituted straight with gluten free plain flour?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes that's fine in this recipe. We hope this helps. Best wishes, BBC Good Food Team.

MHRinLondon

Made this recipe for pancake day dinner this evening and the pancakes turned out wonderfully. Great recipe! Will make them again. Thank you for sharing this.

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emmasophie

tip

Lovely recipe but I would probably only need to make half next time. They look like they are going to be thin but they puff up lovely when you flip them over. A good buckwheat recipe!

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