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Savoury buckwheat pancakes

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Forked by mrtom2985 on 20 September 2009 (0 descendants)

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.


Ingredients

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.

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