Naturally gluten-free sweet or savoury pancakes
Buckwheat is not a true cereal, but a seed related to rhubarb. It does, however, behave like a grain and is especially good for making noodles and pancakes. These are more American pancake than French galette, and work just as well with savoury ingredients—such as grated cheese, ham, leek or smoked salmon—as they do sweet.
125g wholegrain buckwheat flour
1 tsp baking powder
½ tsp ground cinnamon
250ml whole milk
20g unsalted butter
Runny honey, to serve
1 punnet of blueberries, washed
2 blood oranges, segmented
Mix the buckwheat flour, baking powder, cinnamon and a pinch of salt together in a large bowl. Make a well in the centre.
Separate the egg, taking care not to break the yolk. Place the white in a clean bowl (ready to whisk up in a minute) and tip the yolk into the well in the flour. Break up the yolk with a fork, add the milk and then stir until the batter is just combined. Beat the white into soft peaks and fold into the pancake batter.
Heat a large frying pan and add about a quarter of the butter. Once the pan is hot and the butter bubbling, add a large serving spoon of the mixture to the pan. You should be able to fry two or three pancakes at a time. Keep the heat at a medium temperature and turn each pancake when its surface is covered in bubbles. Fry for 2 mins more, until browned.
Keep the pancakes on a pre-heated plate and cover with foil or a napkin, while you finish frying the rest of the batter. Wipe the frying pan with a paper towel and then add another tiny knob of butter between batches. Serve the pancakes warm, with a good spoonful of honey, a few blueberries and orange segments.
Recipe: Jenny Chandler
Images: Kim Lightbody