This is no ordinary pancake. It is more nutritious and tastier because of the addition of buckwheat flour. I learnt about the existence of many exotic dishes pancake from different ethnic and expatriate communities who attended the school. It can be adjusted to suit many breakfast, dessert and savoury recipes. Though this Canadian family has returned to to their homeland, the recipe remains in our hearts, always.
Gradually add to 1 litre of milk and 1 egg : 1/4 cups each of plain and self raising flour; baking powder, 1/4 cup buckwheat flour; a pinch of salt and sugar. Whisk and ensure that the ingredients are mixed well. Leave it to rest for at least 5 minutes. Meanwhile, heat up the frying pan. Can be prepared a few hours ahead, covered and left in the fridge.
Ladle mixture gently onto a heated frying pan. Cook till both sides are golden brown.
Tip : Adding a table spoon of buttermilk in the batter and a little oil on the frying pan will enhance the crispiness of the pancake if that's your preference.
Serve with whipped cream or butter or ice cream, maple syrup or agave nectar, strawberries, peach slices or blueberries.
- Copyright Reserved
No comments:
Post a Comment