Buckwheat pancakes

Autumn

These buckwheat pancakes are far more delicious than their equivalent made with white wheat flour. They have an almost crisp surface, but have softness within to give them lots of texture, which pancakes often lack. What’s more, they’re gluten free. They’re wonderful for breakfast with some fruit jam or some lemon and sugar. And they’re also great for supper, stuffed with ham, spinach and rich cheese sauce.

Makes about 4

Ingredients

100g (3½oz) buckwheat flour
pinch of salt
1 egg
300ml (10½fl oz) milk
50g (1¾oz) butter, melted

Method

Place the flour and salt in a large bowl. Make a well in the centre and crack in the egg. Pour in half the milk and whisk until you have a thick, smooth batter. Pour in the remaining milk and whisk again. You’re aiming for the consistency of double cream. Cover the batter and refrigerate until needed.

When you’re ready to cook the pancakes, heat a large non-stick frying pan over a low heat. Add the butter and when it’s bubbling, pour nearly all of it into the bowl of batter and whisk.

Use a ladle to spoon the pancake batter into the pan, then tilt the pan to spread the mixture out evenly.

As it sets, shake the pan to see if the pancake is loose, then flip it over with a palette knife. Cook the other side for 30–40 seconds, until golden, then slide the pancake out onto a warm plate. Repeat until you have used up all the remaining batter.

Serve the pancakes warm with a good lemon curd, blackcurrant jam and yoghurt.

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