Ok ok I know…you might wonder how buckwheat pancakes fit in with Lockdown food, and it’s true it’s not always easy to get hold of buckwheat flour, but then again the same goes for plain flour in this current climate! I chose to include these because the batter is made from water rather than with milk, so handy if fresh milk is in short supply, and you only need 1 egg to make 10 pancakes. Having said that these pancakes are beautiful topped with an egg …
They are also very filling, easy to make and extremely tasty, and so versatile -you can add whatever you want in them.
Ingredients: Makes 10 pancakes
- 330 g buckwheat flour
- 1 egg
- 10 g salt
- 750 ml cold water
1. Mix all the ingredients until you obtain a smooth batter, and leave to rest in the fridge for 1 hour minimum.
2. Cook the pancakes: Add 1 ladleful of mix in a 30 cm non stick frying pan. I use a mix of sunflower oil and butter (traditionally it should be 100 % butter but adding a bit of oil stops the butter from burning). they are ready to turn over when the edges turn golden and little bubbles appear in the middle. Personally I don’t toss them….they are slightly heavier than traditional wheat flour pancakes…I just turn them over with a spatula. Leave the pancakes aside… or eat straightaway. these will keep fine in the fridge for 2-3 days covered ready to re-heat as and when needed.
3. When ready to eat: melt some butter in the frying pan and reheat pancakes with filling in. I like cheese and ham, or smoked salmon, chives and crème fraiche. The beauty of them is that you can put in them whatever you have to hand! Add the filling in the pan, fold in 4 and serve with a small knob of butter on top.
I also like mine served with a fried egg on top. traditionally the egg should be inside but I just find it easier to cook the egg in a separate pan.
4. Hope you enjoy. thanks for reading 🙂