BOTW | Buckwheat Pancakes

100% Buckwheat Pancakes

Makes: 10–12 pancakes

Ingredients

• 240g buckwheat flour
• 12g white sugar
• 8g baking powder
• 2.5g bicarbonate of soda
• Pinch of fine salt
• 600g buttermilk
• 2 large eggs 
• 3g vanilla extract
• 30g unsalted butter, melted, plus extra for cooking

Homemade Buttermilk
If you don't have buttermilk, combine:

• 600mL full-cream milk
• 15g (1 tbsp) lemon juice

Stir together and leave to stand for 5–10 minutes until slightly thickened.

Method

1. In a large bowl, whisk together the buckwheat flour, sugar, baking powder, bicarbonate of soda and salt.
2. In a separate jug, whisk together the buttermilk, eggs, vanilla extract and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. A few small lumps are perfectly fine- avoid overmixing, as this can make the pancakes dense.
4. Allow the batter to rest for 10-15 minutes. This gives the buckwheat flour time to fully absorb the liquid, resulting in lighter, fluffier pancakes.
5. Heat a non-stick frying pan or cast-iron skillet over medium heat and lightly grease with a little butter.
6. Spoon the batter into the pan for each pancake. Cook for 2–3 minutes, or until bubbles begin to appear across the surface and the edges look set.
7. Carefully flip the pancake and cook for a further 1–2 minutes, or until golden brown and cooked through.
8. Continue with the remaining batter, adding a little more butter to the pan as needed.
9. Serve with butter, maple syrup & berries