Buckwheat pancakes

Make these American pancakes made with buckwheat flour for a lazy weekend breakfast or brunch. Enjoy with blueberries or chocolate chips and maple syrup

Ingredients

• 150 g plain flour
• 150 g buckwheat flour
• 2 tbsp caster sugar
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 50 g butter, melted
• 2 large eggs
• 400 ml buttermilk
• vegetable oil, for frying
• blueberries
• maple syrup

Steps

1. Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
2. Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don’t overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
3. Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.