Buckwheat pancakes

Buckwheat is a great flour for use in a gluten-free diet. It is an acquired taste, quite similar to dark toasted bread, slightly bitter. For lighter coloured (and flavoured) pancakes you can easily combine 1 cup of buckwheat with 1 cup flour of your choice

Makes: about 24

Difficulty: Easy, 1 hour 30 minutes

Ingredients:

2 cups buckwheat flour

1.25ml (1/4 tsp) bicarbonate of soda

2.5ml (1/2 tsp) baking powder

Pinch of salt

3 large eggs

375ml (1 cups) buttermilk

5ml (1 tsp) vanilla essence

Vegetable oil, for frying

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Method:

1) In a large bowl, mix together the buckwheat flour, bicarbonate of soda, baking powder and salt. In a separate bowl, whisk together the eggs, buttermilk and vanilla. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. The batter should be fairly runny: if it is too thick, add a splash of water.

2) Lightly coat a non-stick pan with a few drops of oil. Place a large spoonful of batter in the pan, to coat the base. Cook for about 3 minutes, turning when little air bubbles form on the edges. Cook the other side for 1-2 minutes. Remove and keep warm. Repeat for the remaining batter.

3) Serve pancakes with fresh berries and honey, butter or maple syrup.