This has been my staple gluten free grain food for many years. It is a light, fluffy, delicious pancake that makes a great Sunday breakfast, with the leftover pancakes serving as bread for a few days.
1 cup buckwheat flour
1 egg, beaten
1 tsp aluminium free baking powder
1 cup milk or water
1 tbs rapadura sugar or maple syrup (omit and replace with pinch of salt for savoury pancakes)
1 tbs macadamia oil for sweet, olive oil for savoury.
1. Beat liquid ingredients together.
2. Sift dry ingredients together.
3. Fold liquid slowly into dry ingredients.
4. Let stand for a little while to allow the starch from the flour to expand.
5. Heat frypan with small amount of butter.
6. Cook one pancake at a time in lightly buttered frypan until bubbles appear and top is dry.
7. Turn and cook for another minute or two to brown the base.
8. Turn out onto a cooling mesh.
Makes about 6 depending on frypan size.
Eat warm with a fruit topping or cool and store to use like bread with sweet or savoury filling.
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