Buckwheat breakfast pancakes

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What better way to start my new blog than with breakfast. And one of our favourite breakfasts in our family is pancakes. Not so much the doughy, thick American or Scotch ones, but the thin, crispy, crepe kind with a squeeze of lemon and a sprinkle of sugar.  These pancakes, made with a mix of buckwheat and wholewheat flour, have a delicious nuttiness, and are lower GI, although the kids didn’t even notice that they weren’t made with ‘ordinary’ flour.

Normally, pancakes are the preserve of lazy weekend breakfasts, but last Monday I woke up ridiculously early, my body-clock still on Turkish time after a week away, and we’d run out of bread for breakfast.  So I mixed together some of this super-easy pancake batter, let it rest for half an hour, and the kids had them ladled and flipped in less time than it takes to make a bowl of porridge.

Ingredients (for 8 pancakes)

  • 300ml semi-skimmed milk
  • 1 free-range egg
  • a pinch of salt
  • 1 teaspoon rapeseed oil
  • 55g wholewheat flour
  • 55g buckwheat flour
  • lemons & sugar to sprinkle

Method

  1. Mix the milk, egg, salt and oil in a large bowl
  2. Sift the wholewheat and buckwheat flours into a separate bowl
  3. Add the mixed flours to the milk mixture gradually, stirring until it forms a smooth batter
  4. Allow the batter to rest for at least half an hour before cooking. (This is really important – I’ve had disasters trying to cook it sooner.  Making it the night before works well too)
  5. Dip some kitchen roll in rapeseed oil and smear over a hot pan to lightly oil it.  Ladle in an eighth of the mixture and cook for 1-2 minutes until golden on each side
  6. Serve them up with a squeeze of lemon and sprinkle of sugar

Carb-count

15.7g carbs per pancake (10.7g for the pancake, 5g for a teaspoon of sugar)

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