Buckwheat flour makes fabulous pancakes and, inspite of its name, it isn't a member of the wheat family and doesn't contain gluten. Strange as it may sound, it is from the same family as rhubarb.
With the added advantage of being high in nutrients and with a 'nutty' taste, it is one of the 'wonderfoods' that helps regulate metabolism, increase muscle and burn fat.
These are easy to make and very tasty so try them for breakfast, lunch or at teatime.
This recipe is for small, thick pancakes, often know as Scotch pancakes or drop scones. You can make them more like big tradiional pancakes by increasing the amount of milk to 400mls and proceed to cook in the conventional way (see method for Classic Pancakes).
175g buckwheat flour
2 teaspoons gluten free baking powder
2 tablespoons oil
- Put flour, salt and baking powder in bowl and mix thoroughly.
- Separate eggs, make well in centre and put in yolks and milk.
- Bring dry ingredients into wet ones and beat until smooth.
- Whisk together egg whites until soft peaks. Fold into batter gradually.
- Heat a small amount of oil in heavy bottomed pan and put in spoonfuls of mixture.
- Cook until you can see small airholes in batter and underside is golden.
- Turn over and cook other side until golden.
- Lift out and put onto clean tea towel or kitchen towel and cover.
For breakfast try with berry and yoghurt with a drizzle of maple syrup.
For lunch they go well with savoury toppings such as: cream cheese & smoked salmon; scrambled eggs; finely chopped roasted red peppers; olive tapenade.
For afternoon tea serve with butter or clotted cream and jam.