Ingredients
Ingredients
150g plain flour
150g buckwheat flour
2 tbsp caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
50g butter, melted
2 large eggs
400ml buttermilk
vegetable oil, for frying
blueberries
maple syrup
Direction
Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don’t overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.
