Despite the name, buckwheat is neither a grass nor a cereal. It has more in common with rhubarb. If you're like me and you can't eat wheat but you love pancakes, you might want to try making some of these delicious wheat-free alternatives. I like mine with honey and lemon or lime but hey, whatever tosses your skillet!
RECIPE for buckwheat pancakes:
Put 100g of buckwheat flour into a small mixing bowl. Add half a teaspoon of salt.
Make a well to take the liquid from 1 beaten egg plus as much again of milk or water, depending on how rich you like your batter and what kind of lactose you can eat (I used goats milk).
Mix vigourously, adding more water if necessary to make a pouring batter, because the buckwheat absorbs liquid and thickens. Any bubbles which form are good.
Stir in a little castor sugar to taste (say 20g).
Leave to stand at room temperature, covered with a saucer, for about 20 minutes.
Cook traditionally in a small pan with a tiny amount of your favourite oil or fat (I used butter).
