While this recipe suggests serving the pancakes with blueberries and maple syrup, you can easily customise them with your favourite pancake toppings. Try them with sliced bananas, a dollop of Greek yoghurt or a sprinkling of chopped nuts.
Ingredients:
- 150g plain flour
- 150g buckwheat flour
- 2 tbsp caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 50g butter, melted
- 2 large eggs
- 400ml buttermilk
- vegetable oil, for frying
- blueberries and maple syrup, to serve
Method:
In a large bowl, mix together the plain flour, buckwheat flour, caster sugar, baking powder and bicarbonate of soda.
In another bowl, whisk together the melted butter, eggs and buttermilk. Gradually add this mixture to the dry ingredients, stirring until just combined.
Heat a little vegetable oil in a non-stick frying pan over medium heat. Drop 1/4 cup of batter per pancake into the pan. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve warm with blueberries and a drizzle of maple syrup.
