Ingredients
- 375ml milk (or non-dairy milk alternative)
- 115g buckwheat flour
- 50g plain gluten-free flour
- 2 medium or large eggs
- 20ml olive oil
- butter for frying
- Pinch of salt
Method
- Add all the ingredients to a food processor and mix well, or whisk by hand in a large bowl
- Allow to stand for 10 minutes. If the mixture is too thick, mix in some more milk
- Heat a medium frying pan over a medium heat (or use a crêpière if you have one)
- Melt a little butter in the pan, and add a ladle's worth of the batter (stiring before each pancake)
- Tilt the pan to coat the entire surface, and cook until the surface is no longer shiny and the edges start to curl upwards
- Flip the pancake using a spatula and cook for 30-60 seconds to brown the other side