Buckwheat pancakes

Buckwheat pancakes
Buckwheat Pancakes

I wouldn’t normally buy buckwheat flour as I’m not celiac or a clean eating idiot but I had to buy some for work so thought I’d make the most of it. I was actually pleasantly surprised by this recipe, it was even worth the £4 I paid for the flour (£4, what is the world coming to). Anyway, if you’re made of money and like your pancakes with a delightful springy texture, then loosen your belts and grab the maple syrup, it’s pancake time. Happy pancake day everybody.


Buckwheat pancakes
Makes 6-8 pancakes / Hands on time 20 mins / Total time 20 mins /  Gf
125g buckwheat flour
1 tsp baking powder
30g caster sugar
½ tsp ground cinnamon
125ml semi skimmed milk
1 egg
2 tbs yogurt
Knob of butter
Greek yogurt and maple syrup to serve (optional)


Tip 1: You can make these as healthy or as unhealthy as you like. I served mine topped with strawberries, yogurt and maple syrup because that’s what I had in my fridge but you can top them with whatever you like.

Tip 2: Can’t eat them all? Cook them, wait until they’re cool and then wrap up individually in cling film and refrigerate. Microwave for 30-60 seconds when required. Consume within 5 days. 


Method
1. In a large bowl, whisk together all the dry ingredients and put to one side. In a smaller bowl, whisk together one egg, 125ml of milk and 2 tablespoons of yogurt until combined.
2. Add the wet ingredients to the dry ingredients and whisk until you have a smooth batter. (Buckwheat flour is quite different to regular flour, it has a gummy, sticky texture, this is normal). Put to one side for 10 minutes or until the mixture starts to bubble slightly.
3. Heat a knob of butter in a large frying pan on a medium to high heat. When the butter starts to bubble, ladle in your desired amount of batter (I like to make 3 at a time).
4. Cook for a couple of minutes or until they start to bubble and the edges look set. Flip over and cook for a further couple of minutes. Serve immediately topped with your favourite toppings.

Buckwheat pancakes
Buckwheat Pancakes

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Gf– Gluten free



Cheese & egg crepes

Cheese & Egg Crepes
Cheese & Egg Crepes

In my adult life, I don’t think I’ve ever made pancakes on pancake day – mostly due to the fact it always falls on a Tuesday. I can barely drag myself out of bed for work on a Tuesday let alone make pancakes.
That being said, I’m still a human being and human beings love pancakes, so lets make pancakes! Not on pancake day though, lets make them on Sunday like a normal sane person. Being a bit hungover today I can’t be dealing with sweet pancakes, I need something cheesy. Bring on the Leerdammer.


Cheese and egg crepes
Serves 2 / Hands on time 15 mins / Total, time 15 mins + refrigeration /

60g plain flour
1 medium egg
150ml semi-skimmed milk
Knob of butter
Filling
4 slices Swiss cheese, I used pre sliced Leerdammer
2 eggs
Freshly chopped parsley (optional)


TIP: You can use this recipe to create any savoury crepe you like. Simply flip the pancake and sprinkle with your desired toppings. 


Method
1. Mix the flour in a large bowl with a good pinch of salt and pepper. In a measuring jug measure out the milk and crack an egg straight into it, whisk until combined.
2. Make a well in the flour and whisk in the egg mixture bit by bit until you have a smooth batter. Refrigerate for 30 mins.
3. Once the batter has chilled, place a large saucepan over a medium to high heat and add a knob of butter. Move the melted butter around the pan until evenly spread.
4. Add a ladle of batter to the centre of the pan and move the mixture until it has evenly spread to the edges. The crepe will cook quickly so be ready to flip it in 1 min.
5. Flip the pancake, turn down the heat and top with 2 slices of cheese and crack an egg in (I used one slice of cheese in the picture but used 2 on my second attempt which tasted better).
6. Fold the pancake in half, being careful not to break the yolk.
7. Fold then pancake over again but this time cover the yolk. Move the pancake around the pan and turn it over carefully occasionally. Do this for 3-5 mins to allow the egg to cook.
8. Turn out onto a plate, sprinkle with a pinch of salt and fresh parsley.

 

Cheese & Egg Crepes
Cheese & Egg Crepes

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian.