Buckwheat Pancakes — Sarah Raisbeck - Baker

Thanks Martina & Jonny for sharing this delicious pancake recipe with me.

Perfect for breakfast or tea. Make a large batch to enjoy through the week.

Makes 20 pancakes.

Ingredients - the night before.

250g Buckwheat Flour

2 good pinches Salt

2 1/2 Tbsp Ground Pumpkin Seeds or Hemp Seeds

400 ml Water

Method - stage 1.

Mix all the ingredients together , cover and leave for up to 24hrs at room temperature.

ingredients - the next day.

2 Eggs

2 Tsp Baking Powder

Butter or Olive Oil to fry the pancakes

method - stage 2.

Add the eggs and baking powder and whisk well.

Heat a well oiled/buttered iron pan (or similar) over a medium heat. With a large spoon pour the mixture into the pan just like dropped scones. Cook 2 minutes either side until cooked and place on a cooling rack.

Delicious straight away with salted butter. These are great as they could be eaten with a savoury or sweet topping. Store in the fridge, I put in the toaster to re heat or if you have an Aga place under the lid to warm through.