Measure the flour, sugar, baking powder and cinnamon into a large bowl and stir to combine.
Grate the orange into the bowl.
Squeeze the orange juice into a jug and add water until you have 150ml/5floz of liquid.
Add the egg and beat the mixture well.
Pour the mixture into the flour and stir to make a smooth batter.
Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
Drop large spoonful’s of batter into the hot pan, smoothing each into a 10cm/4” circle.
Cook until bubbles form and the base is golden, then turn the pancakes over and cook on the other side.
Transfer the pancakes to a plate and repeat with the remaining batter.
Serve warm or toasted with butter and honey.
large frying pan, measuring jug and mixing bowl
Made these today and they are delicious! I am very much converted to Buckwheat flour. Tastes great and doesn't have that awful grainy texture other gluten free flours have. Didn't have any oranges so used easy peelers which worked fine. I found the batter too wet so I added more flour at the end - I think my egg was very large. Served them with maple syrup - yum!
By Debra Cuming
30 Apr 2021
This was wonderful!
By Jenny Riley
04 Mar 2021
My 12 yo and I made these and they are quick, easy and delicious. Even my husband ate some and he never eats drop scones