![Buckwheat pancakes Three stacked buckwheat American pancakes with blueberries](https://images.immediate.co.uk/production/volatile/sites/30/2022/01/Buckwheat-American-Pancakes-84e5933.jpg?quality=90&resize=556,505)
Buckwheat pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8-10 pancakes (Serves 4)
- 150g plain flour
- 150g buckwheat flour
- 2 tbsp caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 50g buttermelted
- 2 large eggs
- 400ml buttermilk
- vegetable oilfor frying
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.