You can eat these pancakes for a nice healthy eating weekend breakfast. You could also simply put a dollop of natural yogurt and fresh fruit. I sometime save a few for dessert later in the day.
This recipe makes 4 medium pancakes – if you can make them a perfect circle you deserve a medal as the apple tends to affect the flow of the batter. You can make these like thin crepes or like smaller pancakes – I made them in between!!
- a little peanut oil (or butter)
- 1 and a half oz of buckwheat flour (if coeliac) OR 1 oz of buckwheat flour and half oz of white plain or spelt flour
- 1 small egg
- 3 fl oz of soya milk (or other milk)
- 1/4 teaspoon of cinnamon or a little less
- a dash of vanilla extract (if you have it)
- dash of water
- 1 small apple
- Sieve the flour(s) into a bowl.
- Make a hollow in the centre and add in the egg and the soya milk (I hand whisked the egg and soya milk with a fork in the measuring jug before I added but you don't have to).
- Add the cinnamon and vanilla at this stage.
- Quarter and core the apples and grate into the mixture.
- Give it all a good stir and add a dash of water.
- Heat your frying pan nice and hot - I cooked on number 9 and the highest on my dial is 12).
- Put a little of the peanut oil into the pan and swirl around.
- Pour in 2 tablespoons of the mixture (or something similar) and swirl the mixture in the pan till you get a even spread. I used the back of the tablespoon to try to round the mixture.
- Leave for a minute or so, when bubbles start popping through all over the mixture its generally done. Flip over and cook on the other side for another minute or so.
- Place in a warmed oven while you cook the others.
- If you feel you need it, add another little bit of oil for each pancake.