83.Thin Buckwheat Pancakes : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

A traditional American recipe.

Ingredients:makes about 16 pancakes

4 oz / 100g buckwheat flour

4 oz / 100g rice flour

1 oz / 25g granulated sugar

½ tsp / 2g bicarbonate of soda

¼ tsp / 1g salt

1 oz / 25g margarine

2 eggs

½ pint / 300ml milk or water


Mix all the dry ingredients together, then beat in the eggs andfat. Gradually add the milk while mixing until the mixture flows slowly.Leave to stand for half an hour.

Beat in a little more milk if this is needed for a thin droppingconsistency.


Heat a strong frying pan with enough oil to coat the bottom butno more. The oil should not be hot enough to smoke.

Pour enough of the batter into the pan to cover the bottom whenspread thinly with a spatula. Turn when bubbles break on the surface andcook until light brown on both sides. This is not as easy as it sounds becausethe batter is brown to start with. If you are not sure turn the pancakesseveral times.


Serve hot with honey or maple syrup.

These freeze well, toast under a grill before using and serve hot.Take care not to overheat when reheating with a microwave.

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