- 125g wholegrain buckwheat flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1 egg
- 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.
Image: Kim Lightbody
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