Yesterday it was soba noodles, today I am showcasing Black Buckwheat pancakes. What these two recipes have in common is that they are both made with buckwheat flour.
I had considered making some savoury crêpes with my Black Buckwheat flour, but then I was reminded of the remaining blackcurrants in my fridge and the crêpes became a sweeter variation. But hey this is me, I changed my mind yet again, after seeing an American style pancake recipe on blogosphere.
These Buckwheat Blackcurrant pancakes were too sharp for me to eat on their own, so I drenched my pancakes in a little agave syrup, but honey will do also.
black buckwheat last month to the Breakfast Club, I thought I would do so again. I am submitting this recipe to the Breakfast Club event #12. The Breakfast Club was initiated by Helen of Fuss Free Flavours. The challenge for June is to create a vegetarian breakfast containing berries. It is being hosting by Nayna of Simply Food.
No Thanks, I'm Vegan.
Black Buckwheat and Blackcurrant Pancakes
Makes about 12 - 16
160g (Black) Buckwheat flour
140g plain flour
3 tablespoon caster sugar
2 teaspoon baking powder
½ teaspoon salt
2 tablespoons olive oil
¾ pint milk
225g - 250g fresh or frozen blackcurrants
In a large bowl, sift together the buckwheat flour, plain flour, sugar, baking powder and salt. In another bowl, whisk together the oil, egg and milk. Then whisk the wet mixture into the dry mixture until well combined. Then gently fold in the blackcurrants.
Heat a large frying pan over medium heat and coat gently with a little olive oil. For each pancake, pour two tablespoons of batter into the pan. Cook until little bubbles form on the top of the pancake (a bit like crumpets), then flip over and cook the other side for 2-3 minutes. Repeat with remaining batter. Enjoy as soon as possible. Adapted from Good to the Grain by Kim Boyce.