Buckwheat Honey Pancakes. Gluten Free
A few years ago we renamed Sunday, in our house it is known as Pancake Sunday. Every Sunday (nearly) I find or makeup a new pancake recipe.
This one I adapted from here, I needed to make a double mix (we love our pancakes) so I had to make a few tweaks. I find buckwheat flour to be a little strong in flavor so I added some corn flour and tapioca starch, the tapioca starch also helps bind the batter.
We didn’t have any maple syrup so I used honey instead, I think it adds a subtle but delicious flavor to the pancakes.
A few tips. Use a cast iron skillet if you have one, if you don’t have one, buy one. This is one essential kitchen item!
I used almond milk, I bought it last week to try it out, turns out almond milk ruins tea and coffee but is excellent in pancakes. Any milk will do, cows, soy whatever.
Try to be gentle when folding in the egg whites, they don’t have to be 100% mixed in before you start cooking.
Toppings. I had butter and honey on mine. My partner had lemon juice and sugar on his. Jam, berries, banana…the world is your oyster!
One happy customer! I only put funny photo’s of my son up, HA look at his expression, pancakes in each hand and in his mouth….this guy cracks me up!
Anywho, the recipe is below. Enjoy!
Buckwheat pancakes
1 cup Buckwheat flour
1 cup Corn flour
2 Tablespoons Tapioca starch
1/4 teaspoon Xantham Gum
1 teaspoon sea salt
1/2 teaspoon Baking Soda
1 1/3 teaspoon Baking Powder
2 Tablespoon of Honey
2 Tablespoons Butter (plus extra to grease the pan)
2 Eggs (separated)
2 cup Almond milk
1/2 cup water
Method
First turn on your oven, to the lowest setting, this is so your pancakes can be kept warm until they are served.
Then separate your eggs, place the yolks in a bowl, place the whites in your stand mixer and begin too whip, leave the mixer running while you make the rest off the batter. Do this first as it takes a while for the egg whites to become aerated.
Sift all of the dry ingredients into a large bowl.
Place the butter and honey into the skillet and turn on to a medium heat, melt them together.
Add the milk and water to the egg yolks and whisk.
Pour the egg mixture into the flour, add the melted honey and butter, mix.
Using a spatula or a wooden spoon, fold in the beating whites.
Once the egg whites are folded in, you need to start cooking the pancakes.
I prefer to grease my pan with butter, it just tastes better, and your pancakes will be a lovely golden colour.
Using a 1/2 cup measure spoon the batter into your skitter, once bubbles appear on top, flip the pancake. Cook on both sides then store them on a plate in the oven too keep warm.
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