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Buckwheat Griddle Cake Pancakes

Makes 10

Traditionally cooked on a hot griddle these yeasted pancakes are easily cooked in a frying pan. Delicious served warm or toasted for breakfast or at tea time.

Free from Egg, Soya, Nuts
Vegetarian

Ingredients

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Buckwheat Batter

  1. Measure the warm water into a jug, add the treacle and mix until dissolved.
  2. Put the flour, yeast and sugar into a mixing bowl and stir to combine.
  3. Add the treacle liquid and beat to a smooth batter.
  4. Cover and leave the batter to stand in a warm place for at least 2 hours or up to 12 hours.

 Griddle Cakes

  1. Melt the butter.
  2. Put a little oil into a large frying pan, roll it around to cover the surface and heat until nice and hot.
  3. Gently stir the melted butter into the buckwheat batter.
  4. Pour batter into the pan to make 10cm/4” circles and cook over a medium heat.
  5. When bubbles appear on the surface and the base is golden, turn the griddle cakes over and cook the other side.
  6. Transfer cooked griddle cakes to a warm plate.
  7. Repeat until the batter is used.
  8. Serve warm with maple syrup.

Equipment

large frying pan, measuring jug and mixing bowl

Cooking time

15 minutes

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Ingredients

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