This recipe is a small quanity version of my buckwheat pancake mix. It takes 2 minutes to make max and makes a large pancake that equals about 2 slices of bread. It is really fast to make, and a great base for eggs or any normal bread topping.
1 heaped tablespoon freshly finely ground roasted buckwheat kernels OR buckwheat flour
1 heaped tablespoon potato starch/flour
1 heaped tablespoon besan flour (chickpea flour)
pinch sea salt
2 good pinches bi-carb / baking soda
1 good pinch cream of tarter
1/2 tsp vinegar (apple cider vinegar is best) or lemon juice
1 tsp or splash of olive oil
enough water to make a thick cream consistency.
Put non-stick frypan on the stove and turn heat onto medium. While that is heating, whisk flours, salt, cream of tarter and bi-carb together.
Add enough water to make a fairly thick mixture – it should be like a thick pourable cream consistency
Add vinegar and oil, combine well. When you do this the mixture will thicken a little more and get a few bubbles – its the vinegar and bi-carb reacting to make sure you get “fluffy” “bread”
Melt a small knob of butter to your heated frypan (optional, but adds a nice flavour). Pour in all your mixture – it makes one medium large pancake.
Cook until bubbles appear and nicely brown then flip and cook other side.