A traditional American recipe.


Ingredients: makes about 16 pancakes

4 oz / 100g buckwheat flour
4 oz / 100g rice flour
1 oz / 25g granulated sugar
½ tsp / 2g bicarbonate of soda
¼ tsp / 1g salt
1 oz / 25g margarine
2 eggs
½ pint / 300ml milk or water




Instructions:


Mix all the dry ingredients together, then beat in the eggs and fat. Gradually add the milk while mixing until the mixture flows slowly. Leave to stand for half an hour.

Beat in a little more milk if this is needed for a thin dropping consistency.


Cooking:

Heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke.

Pour enough of the batter into the pan to cover the bottom when spread thinly with a spatula. Turn when bubbles break on the surface and cook until light brown on both sides. This is not as easy as it sounds because the batter is brown to start with. If you are not sure turn the pancakes several times.


Serving:

Serve hot with honey or maple syrup.

These freeze well, toast under a grill before using and serve hot. Take care not to overheat when reheating with a microwave.