Nutrition per portion
These buckwheat pancakes make a great change to the traditional variety. Buckwheat is naturally gluten free and full of flavour and nutrients. Our buckwheat pancakes have a great nutty taste and a chewier texture. They work brilliantly with the dark melted chocolate and toasted nut combination in this indulgent brunch recipe. If you like you could try something savoury like mixing finely grated beetroot into the batter and serving with a dollop of crème fraiche.
Or for another sweet option, try mixing some lemon curd with whipped cream and serve with a pile of chopped fresh fruit and berries. We’ve used buttermilk in the batter, which can be found in most supermarkets. If you can’t find it, mix some up using 1tbsp lemon juice in 250ml milk. It can be so much cheaper to make your own and you might already have the ingredients in the house!
This recipe makes eight buckwheat pancakes and will serve 4 but it is easy to double the mixture if you are catering for more. We’ve got plenty more pancake recipes for you to choose from, why not make a full pancake menu for Shrove Tuesday? It’s a fun dinner for all the family!
- 150g buckwheat flour
- 1tsp baking powder
- 1tbsp sugar
- 1 free-range egg
- 284ml carton buttermilk
- 60ml milk
- 60g butter, melted
- 140g dark chocolate, melted
- 4tbsp golden syrup
- 300ml cream, whipped
- 140g Nutella
- few scoops ice cream
- 100g toasted hazelnuts, roughly chopped
In a bowl, mix the flour, baking powder and sugar. Make a well in the centre and crack in the egg, then pour in the buttermilk and milk. Whisk to form a smooth batter.
In a large saucepan, melt the butter. Pour this into the pancake mixture and stir. Fry large spoonfuls of the mixture for 1-2 mins each side.
Mix together the melted chocolate and golden syrup. Layer the pancakes with the chocolate sauce, whipped cream, Nutella, ice cream and hazelnuts.