Fluffy buckwheat pancakes

Buckwheat pancake stack topped with salted caramel sauce and truffle oil and honey ice cream.

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	plain flour
4	teaspoons	baking powder
1/2	cup	raw caster sugar
2		free range eggs
1 1/4	cups	milk
1	tablespoon	melted butter
		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.

Enjoy!

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