Buckwheat Pancakes

Pancake Day!  Buckwheat!  An obvious choice!

Bear with, these were very nice apparently…


175ml soya milk

175ml water

90g plain white flour

90g buckwheat flour

2 tbsp chickpea flour

1 tsp baking powder

1 tbsp plain vegetable oil

pinch of salt

oil for frying


Sift the flours and baking powder together with a bit of salt. Add the soya milk and water and whisk until a batter is formed. Allow the mixture to stand for 30-45 minutes (I don’t know why, might be to do with that Chickpea flour, I reference the Socca recipe here).

Lightly grease a frying pan and put on a high heat.

Pour in enough batter to form a pancake, swirling it around the pan in a professional manner. Flip if you are feeling lucky, but somehow you need to cook it on both sides for about a minute.

Serve with a savoury filling, or if you are in my house, more chocolate spread that you can shake a stick at.

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10 minute Tomato Pasta