Grim up North Heath

Buckwheat pancakes

Written by

Fraser Steele

in

A favourite when we go to France. And it’s pancake day!

Ingredients (pancakes)

80g buckwheat flour

1 egg

250 ml milk

pinch of salt

Mix flour, egg and salt in a bowl. Once mixed, leave to stand for at least 30 minutes. Overnight in a fridge is supposed to be better.

When it’s time, put a blob of butter in a frying pan. Once it’s bubbling add enough batter to cover the pan and fry until the top is almost solid. Then flip and continue to fry until the bottom is solid.

We had buckwheat flour left over from youngest daughter’s Food Tech last month. And an egg! Currently a luxury in the USA.
Quite a thick batter (not that you can tell). If I was working I’d do some rheology and a design of experiments on this and determine the ideal ratio of flour, egg and milk. But I’m not working, which is why I’m doing this nonsense.

In the end, they were OK. We had them with baked salmon (from frozen – salt, chili flakes and frozen onions, bake 30 minutes at 180 C) and corn on the cob (butter and salt, wrap in foil, bake with the salmon).

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