Buckwheat Blueberry Pancakes
Thick and fluffy American style pancakes, slightly crisp to the edge and soft inside – a stack of these has to be my dream breakfast! Drizzle with pure maple syrup, top with a handful of blueberries and I’m in foodie heaven!
- 250 g buckwheat flour (you can use plain flour)
- 2 tsp. baking powder
- 1 tsp. bicarbonate of soda
- 75 g maple/agave syrup or sugar
- 2 large eggs beaten
- 1 tsp. vanilla bean paste or 1 vanilla pod de seeded
- 85 g oil (I used light rapeseed oil you can also use melted butter)
- 300 ml milk, (I used coconut milk, you can use your preferred milk)
- 200 g blueberries fresh or frozen (optional)
- pinch of salt
- 3 tbsp. oil for frying
- 100 g blueberries fresh or frozen
- honey, maple syrup or agave
- Place the eggs, milk, vanilla, oil and syrup (or sugar) into a mixing bowl and combine thoroughly.
- In a separate bowl mix the flour, baking powder, bicarbonate of soda and pinch of salt then add this to the wet ingredients and stir with a whisk or large metal spoon until just combined and smooth. Fold in the blueberries. Leave the batter to sit for 10-15 minutes before cooking – (see Lisa’s tips).
- Heat a large non-stick frying pan over a medium heat and brush lightly with oil using a pastry brush or kitchen paper towel. Once the pan is hot, use a ladle or measuring cup (I use a ¼ cup American measuring cup (60ml)) to gradually pour the batter into the pan, leaving each pancake to cook until bubbles appear on the surface then use a spatula or fish slice to carefully flip each pancake over and cook the other side until golden. Two pancakes at a time is usually perfect, without them touching – transfer to a warm plate and cover with a clean cloth to keep warm while you cook the rest.
- Serve with blueberries and a good drizzle of syrup.
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP The batter can be made in advance and kept in the fridge for up to 2 days (you may need to add a little more milk before cooking) and you can also cook the pancakes ahead of time – then just pop them into the toaster or into a dry, non-stick frying pan to reheat before adding your chosen toppings If you aren’t a fan of blueberries, then feel free to leave them out – or just add them in for those who would like them. And if you prefer thinner pancakes, then just add a touch more milk to give a thinner batter. Don’t give in to the temptation to flip the pancakes too early! Wait until little bubbles start to form on the top and they are lightly browning around the edges – if the pancakes are too floppy to flip then they aren’t cooked enough BUT if they are getting too brown then turn down the heat. When you’re making the batter take care not to overmix it or you’ll end up with tough pancakes – only stir it until the dry and wet ingredients are JUST combined – no more!