Buckwheat Pancakes
Ingredients
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1 teaspoon white wine vinegar
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250ml milk
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½ tablespoon olive oil
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40ml brandy
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125g buckwheat flour
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2 eggs
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Butter or sunflower oil
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Pinch salt
Method
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Add the vinegar to the milk and leave for 15 minutes until it curdles. Place in a bowl and add the oil, brandy, salt and flour. Mix.
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Add the eggs, one at a time, making sure they are worked in thoroughly. Be sure to mix the batter again as you cook the crêpes.
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Pour 2-3 tablespoons of batter onto a griddle or a non-stick pan which has been rubbed with butter or oil. Turn over once browned and cook the second side.
Comments
Glossary
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Batter
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Brandy
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Brown
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Butter
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Curdle
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Egg
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Milk
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Mix
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Non-stick
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Oil
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Pancake
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Pinch
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Salt
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Vinegar
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This recipe was first published in March 2000.
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