I found this recipe on a Celiac website and gave it a try over the weekend. With a few modifications, I made it work for me.
You will need:
- 1 cup buckwheat flour (I use Arrowhead Mills)
- 1 tsp baking powder
- 2 tbsp sugar
- 1/2 tsp salt
- 1 egg, beaten
- 1 & 1/3 cup almond or soy milk
- butter / margarine (I use rice bran oil) for the frying pan
Combine all of the ingredients, except the butter/ margarine/ cooking oil. When I first tried the recipe, the pancakes were super thick and difficult to whisk, so I added the additional 1/3 cup of almond milk.
Head a thick-bottomed frying pan on medium heat, until a little drop of water sizzles. Then put in your oil – just a little – you don’t want to deep fry your pancakes!
Pour the batter into the pan, just enough so that there is 2-3 cms space between the pancake and the edge of the pan. A griddle also works well, but alas, no one has bought me one yet! If you prefer to make baby pancakes, that’s ok too.
The secret to a great pancake is to watch for the air bubbles that break through the batter. When there is quite a few, that’s when you know to flip.