Description (Some HTML is OK)
These pancakes have a wonderful nutty flavour thanks to the buckwheat flour. They also turn out beautifully lacy. I like to serve mine with smoked Brunswick ham and grated chedder or crispy smoked bacon and grated fresh apple. Delicious.
Makes 4 servings
- 200 ml buckwheat flour
- 200 ml full cream milk
- 100 ml water
- 1 tblsp oil
- 2 eggs
Preparation (Some HTML is OK)
Beat together the milk, water, oil and eggs until well combined.
Add the liquid gradually to the buckwheat flour in a seperate bowl until you have a smooth batter with no lumps.
Heat a frying pan (I use non-stick) over high heat and grease it with a little butter or oil. Fry the batter and flip the pancakes when they brown around the edges. Serve at once or if you need to wait, keep them on a heated plate and cover the pancakes with a dishtowel.