If you fancy a change from your ususal breakfast, then these buckwheat and buttermilk breakfast pancakes would make the perfect treat. They’re so simple to make and are ideal for sharing. A classic recipe with an American twist which makes them spongy and soft. Serve with fresh berries, yogurt and a drizzle of honey for a sweet finish or serve with bacon and egg for a savoury alternative. This recipe makes 18 pancakes but don’t worry if you’re not going to eat 18 in one go. Just use up the mixture and the leftovers, pop in the fridge and use the next day or put in the freezer and defrost once you want to use again.
- 12 streaky bacon rashers
- 12 baby plum tomatoes
- 12 fresh sage leaves
- 60g plain flour
- 60g buckwheat flour
- ½tsp salt
- ½tsp bakingpowder
- 1 rounded tsp dry mustard powder
- 1 large egg
- 284ml pot of buttermilk (or natural yogurt)
- A little milk
- A little oil
- Maple syrup (or tomato ketchup) to serve
Halve the bacon rashers and fry in two batches until just browned. Take out, put on a tray and keep warm in the oven.
Add the halved tomatoes to the pan and cook, until just softened, and then add the sage leaves to the pan until they go crispy.
To make the pancakes: Whizz the flours with the salt, baking powder, dry mustard powder, egg and buttermilk (or natural yogurt) to make a thick, smooth batter. Add a little milk to slacken it, if you like.
Oil a pan and drop in 4 tbsps of batter at a time to make small pancakes. Fry for a couple of minutes, until holes form, then flip them over and cook enough to colour on the other side. Continue with the rest of the batter.
Serve warm pancakes with the bacon, tomatoes, sage leaves and maple syrup (or ketchup).
Buckwheat flour and buttermilk is available in most supermarkets