Buckwheat Pancakes
Buckwheat pancakes are a healthy alternative to traditional grain-based pancakes. They're made from buckwheat flour, which is naturally gluten-free and high in protein.
Ingredients
- 1/4 oz dried yeast or 1/2 oz compressed cake yeast
- 1 tsp honey
- 10 floz warm water
- 4 1/2 oz buckwheat flour
- pinch sea salt
- 1 egg separated
- 2 tbsp oil
- oil for frying
Instructions
- If you are using fresh yeast, crumble it into a bowl and cream it with the honey and half the water; leave for up to 5 minutes.
- If using dried yeast, dissolve the honey in half the water and sprinkle the yeast on top. Put the yeast in a warm place to froth—about 10 minutes.
- Put the flour and salt into a bowl and make a well in the centre.
- Gradually beat in the egg, the remaining water, oil and yeast mixture.
- Cover the bowl with a clean cloth and leave it in a warm place for 1 hour to rise.
- Heat 15 ml (1 tbsp) oil in an omelet pan on a high heat.
- Spoon in 45 ml (3 tbsp) of the batter and tip the pan to spread it evenly.
- Cook the pancake until it is golden brown on both sides, keep them hot on a plate over a pan of hot water, layered with greaseproof or waxed paper between, and cook the rest in the same way, adding more oil as and when necessary.
Calories: 196 kcal
Carbohydrates: 25 g
Protein: 6 g
Fat: 9g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 24 mg
Potassium: 217 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 59 IU
Vitamin C: 1 mg
Calcium: 22 mg
Iron: 2 mg