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Recipe

Apple buckwheat pancakes with lemon syrup

These gluten-free pancakes are perfect for those with a gluten or wheat intolerance, and the buckwheat flour gives a nutty flavour that works perfectly with warm cooked apples and lemon syrup.

May 29, 2014 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Apple buckwheat pancakes with lemon syrup
  • 1 cup gluten-free self-raising flour
  • 2/3 cup buckwheat flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoon caster sugar
  • 1又1/2杯牛奶
  • 2 eggs, lightly beaten
  • 1 red apple, cored, halved, thinly sliced
  • vanilla yoghurt, to serve
Lemon syrup
  • 1/2 cup water
  • 1/2 cup caster sugar
  • 1 lemon, zest and juice

Method

Apple buckwheat pancakes with lemon syrup
  • 1
    Sift flours and cinnamon into a bowl. Stir in sugar. Make a well in the mixture and whisk in combined milk and eggs until smooth. Chill for 30 minutes.
  • 2
    To make lemon syrup: Combine all ingredients in small saucepan. Stir over low heat, without boiling, until sugar dissolves. Bring to boil on medium and boil, uncovered, for 7-8 minutes, until reduced.
  • 3
    Spray a large frying pan with oil and heat on medium. Cook 1/4-cup measures of batter for 2-3 minutes, until bubbles form on surface. Top each pancake with 2-3 apple slices. Turn and cook for a further 1-2 minutes. Repeat with remaining batter and apple, spraying pan with oil as required.
  • 4
    Serve warm pancakes drizzled with lemon syrup. Accompany with yoghurt, if desired.

Notes

Honey or maple syrup can be used instead of lemon syrup.

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