Of late this has been my typical weekend breakfast.
- 10 ounces of whole milk (1 1/4 cups or 270 ml)
- 4 ounces of buckwheat flour ( 3/4 cup or 110 grams)
- 2 large eggs
Mix the milk, flour and eggs in a bowl. I use a small immersion blender to thoroughly mix the ingredients together. The batter can be left for half an hour, or even better overnight in the fridge, before making the pancakes to allow the starch to swell up improving the texture of the pancakes.
Heat a frying on a medium/high heat with a little butter or olive oil until the batter sizzles when it touches the pan. Use a ladle to add the batter into the pan tilting the pan to spread it around evenly. When bubbles appear on top of the pancake and the batter begins to solidify you can lift the edge to see if it’s turning golden brown and if so flip it over with a spatula. This should between 30-60 seconds to cook through and then another 30 seconds on the other side, if it takes longer than this the pan is not hot enough and the pancake will not cook so well. Add a little extra butter or oil in between making each pancake.
Add toppings of you choice.
This recipe makes me four or five thick pancakes in a 20 cm (8 inch) pan using a ladle holding 1/3 of a cup of batter.
I used organic buckwheat flour from Shipton Mill with creamy unhomogenised Jersey milk and woodland eggs from Sainsbury’s.