Buckwheat Pancakes are nutritious, gluten-free and easy to make with just a handful of ingredients. These are a specialty from Brittany in Northern France.
Although buckwheat has wheat in its name, it’s not related to wheat. Buckwheat is a gluten-free seed relative of rhubarb and sorrel, which adds a slightly nutty flavour to pancakes.
- 175g buckwheat flour
- 450ml water
- 55ml oil, peanut, olive
- 4 eggs
- Pinch salt
- 1 Tsp sugar
- Butter for cooking
In a medium bowl, blend all the ingredients together until smooth.
For best results, leave for an hour or overnight before frying in a crepe or frypan at medium-high heat, smeared with a little butter. Cook each side until just starting to become golden.
Buckwheat pancakes are great served with:
- Ham and grated cheese-added; added while finishing cooking
- Honey and butter
- Berries and yoghurt