Before we left Daylesford last weekend, I made sure we stopped in the local organic provedore. I gladly bought a bag of beautiful looking buckwheat flour. These pancakes are the first time I’ve used it. Mr Frugii had an amazing honey and truffle oil ice cream at the market on Saturday, I couldn’t resist buying a scoop. I realised it would be amazing on top of these pancakes. It was. I also topped them with a little salted caramel sauce from Dream Cuisine. But I think these pancakes would also be amazing with some caramelised bananas and vanilla ice cream, or cinnamon poached apples or pears. They may also be good with fresh ricotta instead of ice cream.
Serves 4 for brunch
|1 1/2||cups||buckwheat flour|
|1/2||cup||raw caster sugar|
|2||free range eggs|
|butter, for cooking|
Whisk together the flours, baking powder and sugar in a bowl till well combined. In a separate bowl, crack the eggs and whisk in the milk and melted butter till well combined. Make a well in the middle of the dry ingredients and add the wet ingredients. Use a whisk to gently combine, ensuring no lumps form.
Melt a nob of butter in a large no stick frying pan over low heat. Pour the patter into the pan to make small pancakes (I like to make them small so you can make stack without excess). When the bubbles rise to the surface and the bottom is golden, flip the pancakes and cook the other side. Be careful though, I found they burn easily.