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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From the food doctor Ian Marber. A gluten free pancake that can be frozen once made. They can be filled with sweet or savoury fillings. Ingredients:
100 g buckwheat flour |
1 large egg |
300 ml water (or 150 ml milk and 150ml water) |
Directions:
1. Black flour in a bowl and make a well in the middle.
2. break the egg into the well and gradually add the liquid while whisking. The batter should be the consistency of thin cream.
3. Heat a non stick frying pan and brush with a little oil if desired.
4. Divide the mixture into eight and place a portion in the pan. Flip when the top begins to bubble and cook for another minute.
5. When cooked, place on a plate and separate with cling film.
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