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. 

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

PANCAKE DAY: 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’s on a Tuesday. I can barely drag myself out of bed for work on a Tuesday let alone make pancakes.
That being said though, 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 though I can’t be dealing with sweet pancakes, I need something cheesy. Bring on the Leerdammer!

Oh and I am now on twitter and instagram like a real modern person, follow me @ch_rabbitfood

Cheese and Egg Crepes
Serves 2 / Takes 10 minutes + 30 minutes refrigeration


60g plain flour
1 medium egg
150ml milk
Salt and pepper
Knob of butter
4 slices Swiss cheese (I used pre sliced Leerdammer)
2 eggs
Freshly chopped parsley

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 then crack an egg into it, whisk until combined.
2. Gradually add the egg mixture to the flour whisking all the time, until you have a smooth batter.



3. Pop in the fridge for half an hour.
4. Pop a large saucepan on a medium to high heat. Melt a knob of butter and move the pan until it has evenly spread.
5. Put a ladle of mixture into the centre of the pan and move the mixture until it has evenly spread to the edges of the pan.The crepe will cook quickly and so will be ready to flip in about a minute.




6. Once flipped, turn down the heat down low and top the crepe with 2 slices of cheese and crack the egg over the top. (I used one slice of cheese in the picture but used two on my second attempt which tasted better).
The yolk will naturally fall to one side which is fine, just don’t let it touch the edge of the pan or it will break.
7. Fold the pancake in half being careful not the break the yolk. Don’t worry if it doesn’t cover the yolk.

8. Then fold over again but this time cover the yolk. Move the pancake around the pan and turn it over carefully occasionally. Do this for about 5 minutes to allow the egg to cook.

9. Turn out onto a plate, sprinkle with a pinch of salt and fresh parsley. Eat immediately.
10. You can use this recipe to create any savoury crepe you like, simply flip your pancake and fill with whatever ingredients you like.

Cheese & Egg Crepes
Cheese & Egg Crepes

If you’ve had a go at making my crepes or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com