Buckwheat Pancake/s – 1 Person portion size.
Whilst this recipe refers to a portion for a single serving, to increase the number of portions, simply increase the ingredients accordingly – the process will always remain the same.
Dry ingredients:
110g of wholegrain buckwheat flour (Link to Buckwheat on Amazon: )
A pinch (2g) of cinnamon
A pinch (1 – 2g) of salt
Half a teaspoon of baking powder
Dry ingredients:
150 ml of milk (or milk alternative)
1 medium sized egg
Cooking Process:
1. Combine all the dry ingredients in a large bowl
2. Add the egg to the milk and beat together
3. Add the wet ingredients to the dry mix and slowly combine together to form the pancake batter
4. All the batter to ‘rest’ for 15-minutes to allow mix to settle
5. Warm your pan on a stove on medium heat and grease the pan with butter, olive oil, or your personal choice to prevent the pancake sticking to the pan
6. Add the batter to the pan and allow it to cook. Keep an eye on your pancake to ensure it does not burn – be alert to changes in colour to the edges, etc.
7. Cooking time will vary depending upon your pan, heat from your cooker, etc. But 2 – 4 minutes will be approximately normal. Flip your pancake to allow the other side to cook (re-grease the pan if you have the opportunity during the flipping process)
8. Cooking the second side will not take as long as the first, so be careful to ensure the pancake does not burn
To Finish:
Turn out your beautiful buckwheat pancake onto a plate and embellish with the glorious foods of your personal choice;
Jams or preserves
Peanut butter
Fresh or dried fruits
Maple syrup
Yogurt (Greek, etc) or whipped cream (if feeling indulgent)
Enjoy your wonderful pancake while it is still hot and feel replenished after your activity, or just because every chap deserves a treat for brunch occasionally.
Link to Buckwheat on Amazon:
ENJOY!!