Nutty buckwheat pancakes made without any gluten-containing flour, cooked in a lightly buttered pan and served with yoghurt and a berry compote made while the batter rests.
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
90 g buckwheat groats, labelled gluten free
30 g rice flour, labelled gluten free
6 g baking powder, labelled gluten free
2 eggs (102 g)
220 ml milk (226 g)
15 g unsalted butter, melted, plus more for the pan
200 g frozen mixed berries
20 g honey
150 g plain greek-style yoghurt
0.5 g iodised table salt
Method
Grind the groats to a flour in a spice or coffee grinder, in two or three small batches — a jug blender leaves grit and the pancakes turn out coarse. Use a clean grinder that has not had wheat flour or spices blended in it. Packaged buckwheat flour labelled gluten free works and saves the step.
Whisk the buckwheat flour, rice flour, baking powder and salt in a bowl. In a jug, beat the eggs with the milk and melted butter, then pour into the dry and whisk to a smooth, pourable batter.
Leave the batter 10 minutes. Gluten-free batters need this: the flours are thirsty and the batter thickens noticeably as they take up the milk.
Meanwhile put the berries and honey in a small pan over low heat for 5 minutes, crushing them against the side, until collapsed and syrupy.
Heat a lightly buttered non-stick pan over medium heat. Cook the pancakes in batches, about 2 minutes a side. Wait for bubbles to open across the surface and stay open before you turn them; buckwheat pancakes tear if you go early.
Serve with the yoghurt and the warm berries.
Tomorrow
The batter keeps overnight in the fridge and thickens; loosen with a splash of milk.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
Recipes whose current method review records low visual reliance, making them useful examples when comparing methods that depend less heavily on visual checking.
Nutty buckwheat pancakes made without any gluten-containing flour, cooked in a lightly buttered pan and served with yoghurt and a berry compote made while the batter rests.
Ingredients
90 g buckwheat groats, labelled gluten free
30 g rice flour, labelled gluten free
6 g baking powder, labelled gluten free
2 eggs (102 g)
220 ml milk (226 g)
15 g unsalted butter, melted, plus more for the pan
200 g frozen mixed berries
20 g honey
150 g plain greek-style yoghurt
0.5 g iodised table salt
Approximate per serving
2375 kJ / 567.6 kcal · protein 21.1 g · carbohydrate 65.1 g · fibre 5.8 g · fat 23.4 g · sodium 469.7 mg
Method
Grind the groats to a flour in a spice or coffee grinder, in two or three small batches — a jug blender leaves grit and the pancakes turn out coarse. Use a clean grinder that has not had wheat flour or spices blended in it. Packaged buckwheat flour labelled gluten free works and saves the step.
Whisk the buckwheat flour, rice flour, baking powder and salt in a bowl. In a jug, beat the eggs with the milk and melted butter, then pour into the dry and whisk to a smooth, pourable batter.
Leave the batter 10 minutes. Gluten-free batters need this: the flours are thirsty and the batter thickens noticeably as they take up the milk.
Meanwhile put the berries and honey in a small pan over low heat for 5 minutes, crushing them against the side, until collapsed and syrupy.
Heat a lightly buttered non-stick pan over medium heat. Cook the pancakes in batches, about 2 minutes a side. Wait for bubbles to open across the surface and stay open before you turn them; buckwheat pancakes tear if you go early.
Serve with the yoghurt and the warm berries.
Tomorrow
The batter keeps overnight in the fridge and thickens; loosen with a splash of milk.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
Cooking for a diagnosed coeliac diet, where getting gluten out is the treatment and the rest is making that easy to live with. Diagnosis, testing and follow-up stay with your own team, and no recipe can vouch for your kitchen or a manufacturer’s production line.
