Pretty much since my little girl could eat solids I’d often make drop scones. Being of Scottish extraction it is only natural we would have these! Now, of course, there is no gluten in my world at least and so I really wanted to find a viable alternative to a breakfast dish we would eat regularly at weekends. So, I was very pleased to discover that buckwheat pancakes, (as I’m sure you all know already, buckwheat is not at all wheaty it is from the rhubarb family!), are every bit the saviour when it comes to a regular drop scone alternative. They don’t taste exactly the same, because buckwheat has its own flavour, but they are delicious in their own right. I’d urge you, therefore, to give them a try especially if you previously used to enjoy the wheat ones. And because I developed this while doing baby-led weaning when C was very small, they are free of added sugar and only sweetened by the banana and sultanas. I used lactose-free milk in these and also real butter. Most butter is naturally lactose-free (check the packaging for grams of sugar) and I don’t get any reaction from this recipe, but you should use any alternatives you know work for you. Feel free also to add any toppings you fancy. Let me know how you make yours! This recipe makes a lot of mini pancakes and is difficult to reduce as it only uses one egg, but you can chill any leftovers and reheat in a toaster. Delicious with an extra little smear of butter.
Banana, sultana, buckwheat pancakes
Prep time 5 minutes Cook time 10 minutes Makes a lot of mini pancakes!
Place a plate in a low oven to keep the pancakes warm as you cook them in batches
- 170g buckwheat flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg, beaten
- 240ml milk or dairy-free alternative, I used Arla Lactofree semi-skimmed
- 30g melted butter or dairy-free alternative
- 2-3 large bananas, very ripe, peeled and mashed – this time I had a whopping 240g but less would be fine
- 40g sultanas or raisins
- a drizzle of maple or golden syrup to serve (optional)
- a handful of fresh berries and a dollop of yogurt to serve (optional)
Melt the butter in a heavy-bottomed frying or saute pan and put to one side. Measure out the flour, the baking powder and salt into a large bowl and combine. Whisk in the egg, melted butter and half the milk with a balloon whisk until you get a thick batter, and beat out any lumps. Add the second half of the milk and whisk again until combined. Tip in the mashed banana and sultanas and stir until well mixed. Wipe any excess butter out of the frying pan and put on a medium heat. Place dollops of batter into the pan (I use a mini ladle and can fit four in one batch) and wait to see bubbles appearing on the uncooked surface of the pancakes. Flip and cook the other side. You’re looking for a golden to dark brown colour, but not burning. If the heat is too high they will be raw on the inside and burnt on the outside, so err on the side of too cool a pan until you work out the best setting for you. Place the cooked pancakes on the warm plate inside the oven and continue cooking batches until you’ve used all the batter (or feed a hungry horde as you go!). Serve as is, or with optional toppings.