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Buckwheat Breakfast Pancakes


When my children were school age and had friends over for sleep overs at weekends, the-go to breakfast food was scotch pancakes cooked directly on the simmering plate of my AGA.  In this recipe I have simply replaced the self raising flour with buckwheat flour and baking powder to produce a tasty gluten free alternative. They are very similar to the American buckwheat breakfast cakes described by Charles Vancouver in his agricultural survey of 1810.

They are very quick and easy to make and can be served with a multitude of spreads: Nutella goes particularly well with the buckwheat, but they are also delicious with jam. lemon curd, fresh fruit or just a smear of butter. Although I am calling these breakfast pancakes, they are equally nice at teatime, or anytime you want a comforting snack!


Ingredients (makes about 16)

  • 100g buckwheat flour

  • 1tsp gluten free baking powder

  • 25g caster sugar

  • 1 egg

  • 150ml milk

  • oil for greasing

Preparation time 5 minutes + cooking time 


  1. Put the flour and sugar in a bowl and make a well in the centre

  2. Break the egg into the well and add half the milk, beat to form a thick batter

  3. Add the rest of the milk gradually, beating between additions

  4. Grease a heavy based griddle or frying pan lightly with oil and drop on tablespoons of the batter allowing plenty of room for them to spread

  5. Cook for about a minute until bubbles rise to the surface and the underside is lightly browned

  6. Turn the pancakes over with a spatula and cook for another 30 seconds until the other side is lightly browned

  7. Put a clean folded tea towel on a warmed plate and pop the pancakes inside to keep them soft, as you cook the rest of the batter

  8. Serve with jam or spread

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