Buckwheat Pancakes or fruit pudding

By virago1 on 07 March 2010 | Viewed 12102 times

Ingredients

1 cup buckwheat flour
1 egg
1/2 tsp cinnamon (optional)
1/4 tsp salt
1 tsp BP
2 TB oil
1-2TB sugar or sweetener
milk or soy milk to mix

Method

Mix the dry ingredients together (I use a whisk).
Add the oil and egg, and about 1/2 cup of milk. Combine ‘til it gets hard to mix. Add another 1/2 cup milk and keep stirring. Keep going until the mixture is thick and gloopy, and runs off the stirrer.

PANCAKES: Heat a flat pan to medium heat (about what you would use for omelettes) oil it well and spoon in the mixture. When bubbles rise to the top all over &  burst, turn the pancake over & brown teh other side. It should be a golden - tan colour when you turn it. If it’s too dark, turn down the heat.

PUDDING: Put stewed fruit in the bottom of a wide dish, pour batter over the top and bake ina moderate oven for around 30 mins. Serve with custard or ice-cream.

Best served warm with margarine or butter & golden syrup.

Variation: Add 2TB cocoa powder and a handfull of craisins or choc chips.

NB: Buckwheat flour is quite dry, so this will take more milk than wheat flour would to get a moist result. You may want to experiment with the amount of milk you use, depending whether you want a flat “pancake” or a solider “drop-scone”.