Pancake Day! Buckwheat! An obvious choice!
Bear with, these were very nice apparently…
175ml soya milk
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.