Buckwheat Pancakes

Growing up on a farm, often meant creating something with eggs, flour and milk. In other words… Pancakes. Dad grew wheat, we had about 50 Chickens (so eggs were plentiful), and same for cows – milk galore! We were also lucky enough to have fruit trees, so depending on the time of year dictated whether we would have lemon juice and Papadura sugar or fresh mulberries on our pancakes. Whatever way you stack it… it was a simple snack full of health and flavour. Everything was fresh and homegrown!

Often the only flour left in the pantry was Buckwheat. That would be substitute Self Raising flour until over time it became our preference.  Here’s my simple recipe… easy to remember, easy to create, easy to eat.

Ingredients

1 Cup Buckwheat Flour

1 Cup Milk or Almond Milk (Add a tablespoon of Apple Cider Vinegar to make the milk sour)

1 Egg

Method

Beat all the ingredients together until a smooth batter. You might need to add a touch more liquid.

Preheat pan with a bit of butter. Once butter bubbly, turn heat right down and spoon in batter.

Co0k until the side facing up is bubbly. Flip and cook until both sides a golden brown.

Serve with Lemon juice and a healthy sugar such as Rapadura. Drizzle with maple, drown in fruit – enjoy them however you like.

I use butter simply because it doesn’t convert to transfats at high heat – and it gives a nice crunch to the buckwheat.

Note: You can double or triple this recipe and nothing is lost!