Buckwheat Pancakes

Breakfast, lunch, dinner - this recipe applies to all. Another positive is that you can make the batter in advance and leave it in the fridge for about 3 or 4 days. You can loosen the batter up again by whisking in some milk.

With leftovers, just put them in a pancake! On day 1 we had them with creme fraiche, smoked salmon, fresh dill, lemon and seasoning. On Sunday we had them with cinnamon sugar and maple syrup. And on Monday Mats had them with melted cheese.

Makes 10

INGREDIENTS
2 large eggs
55g melted butter
200g buckwheat flour
2 teaspoons of gluten free baking powder
1/2 tsp salt
1 cup milk

1. I find it easiest to do this in a blender or an electric mixer. I put the eggs in first and then the dry ingredients on top. Then add the milk, starting with quarter of it and gradually blending. The amount of milk varies on room temp so you want the batter to be a little thicker than double cream consistency.
2. Allow the batter to rest for at least half an hour. If leaving it for longer, put it in the fridge.
3. Heat a knob of butter in a fry pan and when it is sizzling, at a ladleful of the batter. Gently tip the pan to spread it, or use a large spatula to help move the batter evenly around the pan.

4. When bubbles appear on the surface of the pancake, turn it over, tossing it up in the air if you are brave. Even if you are on your own, this is bound to bring a smile to your face (esp in lockdown).
5. Towards the end of cooking, put a spoonful of the filling in the centre of the pancake and flip each side over to encompass it. With a spatula remove it onto the plate. If you are melting cheese, sprinkle it over the pancake and when it starts to melt, flip one half over the other, seen in the photograph on the right, below. In the picture below on the left, you can see where I left a gap when twirling the batter around the pan so the filling is poking through which you could do on purpose!