Recipe

Savoury buckwheat pancakes

Try these for a quick and easy light meal for the family, or as a warm snack to prepare for the kids after they come home from a busy day at school. They're delicious spread with cream cheese.

Jul 31, 2010 2:00pm
  • 30 mins cooking
  • Makes 10 Item
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Ingredients

Savoury buckwheat pancakes
  • 1 carrot (70g)
  • 1 zucchini (120g)
  • 50 gram (1½ ounces)butter
  • 1 cup (150g) buckwheat flour
  • 1/2 cup (60g) gluten-free plain (all-purpose) flour
  • 3 teaspoon gluten-free baking powder
  • 2 eggs
  • 2 cup (500ml) buttermilk
  • 1/2 cup (80g) fresh or frozen corn kernels

Method

Savoury buckwheat pancakes
  • 1
    Peel carrot. Coarsely grate carrot and zucchini.
  • 2
    Melt butter.
  • 3
    Sift dry ingredients into large bowl; gradually whisk in combined eggs and buttermilk until smooth. Stir in butter, grated vegetables and corn.
  • 4
    Heat lightly oiled small frying pan, pour ⅓ cup of the batter into pan; cook until bubbles appear on surface. Turn pancake; cook until browned lightly. Repeat with remaining batter to make a total of 10 pancakes. Serve pancakes topped with spreadable cream cheese and extra corn kernels, if you like.

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