Who can resist a hot pancake stack? Here’s a version that’s as delicious, but more nutritious, than the typical white-flour variety. For the best texture, mix the batter in advance and whisk again just before cooking.
1 1/2 cups buckwheat flour
1/2 cup brown rice flour
3 tbsp cornflour (optional), we used organic cornstarch from Huckleberry Farms
6 tbsp sugar
1 tbsp baking powder
2 2/3 cups milk
2 free-range eggs, beaten
1 tbsp vanilla, we used Singing Dog Vanilla Bean Paste
Butter, for frying
To serve
Apple syrup and lemon juice, we used Fresh Fields Apple Syrup
Sift dry ingredients into a large bowl, make a well in the centre and add wet ingredients, whisking to combine. Set aside to rest for 30 minutes or overnight.
Heat a medium-sized frying pan over medium-high heat and add a knob of butter.
Drop a ladle of pancake batter and tilt the pan to spread the batter into an even layer.
Cook for 1-2 minutes, or until the edges are lightly browned and curled up, and there are bubbles on the surface of the pancake.
Flip to the other side and cook for another 1-2 minutes.
Add another knob of butter to the pan before cooking the next pancake.
