Wheat-free pancake recipe

Recipes

Henry Dimbleby
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You can devise all sorts of toppings for your pancakes, I have included three of my favourites.

Separate the eggs. Place the yolks in a large bowl and add the buckwheat flour.
Add the honey, baking powder and a pinch of salt and mix thoroughly. Slowly add the milk to make a smooth batter. You can do all this the night before.
In a separate bowl, whisk the egg whites to firm peaks and fold gently into the yolk mixture.
Heat a non-stick pan, gently drop in spoonfuls of the mixture, and cook for 2-3 minutes on each side.
Luxury Topping - Caramelized apple and cream. Foam a blob of butter in a pan, toss diced apples (1 apple per person), a sprinkling of cinnamon and a little sugar and fry till brown. Take off the heat and stir in some double cream at the end.
Fruity Topping - blueberries, sliced banana and agave syrup.
John's Chocolate Pancakes - banana, grated dark chocolate (70 per cent cocoa solids) and agave syrup.

Taken from Leon Book 2 by Henry Dimbleby and John Vincent

Published by Conran Octopus

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