Easily whip up stacks of fluffy pancakes for an indulgent cafe-style breakfast at home. Serve warm, drizzled with pure maple syrup and freshly whipped cream with fresh berries for a burst of colour and nutrients. Edible flowers (I’ve used rosemary flowers from my garden here) are completly optional but they sure add a pretty touch to brighten anyone’s day. For a simpler yet equally delicious option, just some good ol’ butter and maple syrup or honey is our favorite combo.
These pancakes freezes very well, so you can have pancakes any other day if you make extras or have leftovers. See tips below on how to reheat frozen pancakes for a quick pancake fix anytime!
Cinnamon Buckwheat Pancakes
Nutty and flavour intense twist to classic pancakes. Healthier pancakes that actually tastes better!
- 150 g buckwheat flour
- 70 g wholemeal flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 eggs
- 360 ml milk
- 2 tbsp maple syrup plus extra for serving
- 30 g olive oil
- little butter for greasing pan
- 1 punnet berries to serve
- some fresh whipping cream whipped to serve
Sift and combine buckwheat flour, wholemeal flour, baking powder and cinnamon powder in a large mixing bowl
In a seperate large mixing jug, beat eggs . Add milk and whisk to combine.
Make a well in the dry ingredients and pour egg mixture into dry ingredients. Mixing with spatula till even, then add maple syrup and olive oil.
Heat frying pan on medium heat and grease pan with a little butter. When pan is hot, drop 1/3 cup batter from a height of 6" onto pan to form a round pancake. Cook till large bubbles appear all over surface and flip pancake. Cook anohter 1 minute for each pancake.
Depending on the size of your frying pan and pancakes you may cook several pancakes at the same time. To keep pancakes warm while continuing with the rest of the batter, you may put cooked ones on a baking tray in a heated oven at 100oC till ready to serve .
Best served warm with maple syrup, butter, whipped cream and berries. Other options include fresh figs, peaches, chocolate, almond flakes, poached pears and honey.
Adjust the heat as necessary to achieve a consistent result. Pancakes should be golden and cook through.
Buckwheat flour is gluten free and is lower GI compared to wheat flour. It also contains more protein, fibre and minerals such as copper, manganese, iron, phosphorus and magnesium.
Tips: When the heat is right, pancakes will fluff up when it is flipped to the second side.
Note: This makes about 20 or more 4″ round pancakes. Half the recipe for less servings or freeze the excess for snack box fillers and lazy mornings. Just defrost overnight in the fridge and reheat in an oven toaster for 5 mins at 170 degree C.