Buckwheat gives a wholesome flavour that is delicious complemented with berries and syrup as pictured or with caramelized apples, which is detailed in the recipe below
At a glance
- Recipe created by
- 4 (2 pancakes each)
- Less than 10 minutes
- Cooking time
- Less than 10 minutes
- 55g buckwheat flour
- 55g rice flour
- 1/2 tsp salt
- 1 tbsp caster sugar
- 1 egg and 1 egg yolk
- 290ml milk or dairy-free milk
- sunflower oil
- FOR CARAMELIZED APPLES
- 85g granulated sugar
- 85g unsalted butter
- 4 Granny Smith apples,peeled, cored and thickly sliced
- 1 tsp ground cinnamon
To make the pancake batter, sift the flours, salt and sugar into the bowl and make a wide well in the centre of the flour. Beat the egg and yolk together in a bowl and pour into the well with a little milk.
With a wooden spoon, stir the egg and milk in small circles so that the flour is slowly drawn from the sides of the well into the liquid.
As the egg and flour mixture thickens, add the milk little by little continuing to stir until all the milk in incorporated and the batter is smooth. If it contains a few lumps pass through a sieve into a clean bowl. Stir in 1 tablespoon of oil, cover with clingfilm and leave to stand for 30 minutes in the fridge.
FOR CARAMELIZED APPLES: Meanwhile, heat the granulated sugar in a dry frying pan over a medium heat until it turns golden. Turn off the heat and stir in the butter to make the caramel sauce.
Stir the sliced apples and cinnamon into the caramel, cover with a lid and gently simmer over a low heat for about 20 minutes or until the apples are tender and golden brown. Remove from the heat and keep warm.
To cook the pancakes, pour some oil into a 20-25cm/ 8-10 inch frying pan, swirl it around the pan, the pour off the excess into a bowl to re-use. Heat until the oil starts to smoke. Pour in the amount of batter required for the desired thickness. Once the top of the pancake starts to bubble, turn the pancake over and brown the second side. If the pancake seems a little thick, thin the batter with a tablespoon or two of milk or water.
To serve, either place a pancake flat on a warmed plate and top with a large spoonful or warm apples and caramel sauce and loosely fold or roll the pancake.
Alternatively, stack your pancakes as per the photo and top with berries and syrup.