These are the pancakes my mum has always made, and that I always make. When I was a kid we would have them with maple syrup on the weekend and my parents would invite their friends over for breakfast and we’d all sit around the big table in the sun.
Now my mum cooks these pancakes on a day to day basis, not as a special occasion. When I visit her there is always a large bowl of mixture in the fridge, and it’s there ready when you wake. It’s served with just a juicy hunk of orange that’s squeezed over it. I love the nutty flavour the buckwheat flour gives, it adds a slight bite to the texture too. With just a squeeze of orange the pancakes, which are such a luxurious breakfast, feel wholesome and easy.
Buckwheat Pancakes with Orange
1 cup buckwheat flour
1 cup plain flour
pinch of salt
2 ½ cups milk (can substitute a little water here if milk is running low)
2 free-range eggs
a little butter, to fry
an orange, halved
Sift flour and salt into a large bowl, mix. Make a well in the centre and add milk gradually, stirring with a wooden spoon, scraping a little of the flour into the wet well with each addition. Continue until all the flour and liquid is combined. I don’t normally measure the liquid, I just add until the mixture has a consistency of runny honey – watch it run off your wooden spoon to see. Whisk this mixture to make sure there are no lumps and then add the eggs. Whisk until combined.
Make sure your pan is hot. Add a little butter to the pan – it should sizzle – then enough pancake mixture to cover the pan thinly. Twist and turn the pan to cover the surface. Fry until bubbles appear and pop in the pancake, and it’s golden brown on the bottom. Flip. Fry until golden brown. Repeat the process, again with a little butter. Warm the finished pancakes on a plate in a very low oven.
Serve with a halved orange to squeeze.
These pancakes are more like crepes, very thin and delicate. The mixture should last up to four or five days, covered in the fridge, for quick weekday pancakes.