STEPS Recipe Card - May

BUCKWHEAT PANCAKES

Chef:Shauna Hanratty

Serves 4

Message from nutritionist, Kellie Collins

This tasty breakfast is the perfect weekend treat for the whole family to enjoy.  The pancakes are gluten-free, so are suitable for Coeliacs to enjoy too.   You’ll find buckwheat in larger supermarkets or health food shops.

Ingredients

2 tbsp butter

225ml semi-skimmed milk

Pinch of salt

1/4 tsp sugar

60g rice flour

2 1/2 tbsp buckwheat flour

1 1/2 tsp vegetable oil

2 Eggs (small)

40ml sparkling water

4 back bacon rashers, grilled

Maple syrup

Method:

Melt the butter in a saucepan and add the milk, salt and sugar and stir well.

Take off the heat when the sugar has dissolved.

Place the rice and buckwheat flour in a mixing bowl and make a well in the centre.

Pour in the vegetable oil and eggs and whisk gradually bringing in the flour from the sides until the mixture begins to thicken.

Begin to add the milk mixture little by little until the batter is smooth.

Finally whisk in the sparkling water.

For best results leave the batter to rest in the fridge for up to 2 hours.

Heat a non-stick frying pan and add a little butter.

Pour in enough batter to cover the base of the pan and allow to cook for 1-2 minutes on either side.

This mix should make about 12 pancakes.

Serve the pancakes hot, with a piece of grilled bacon per person, and maple syrup drizzled on top.

Alternatively, you could top the pancakes with some chopped fresh fruit.