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05 - 11 Mar, 2016
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Buckwheat Pancake
Buckwheat Pancake

INGREDIENTS
· ¾ cup buckwheat flour
· ½ cup all purpose flour
· 1 cup buttermilk
· 1 cup avocado purée
· 1 egg, lightly beaten and at room temperature
· 1tsp baking soda
· 2tbsp oil or butter, melted and cooled
· 2tbsp sugar
· ¼ cup milk, at room temperature
· ¼ tsp salt
· Pinch of cinnamon (optional)
· Oil or butter for greasing


METHOD
In a large bowl, stir flour, sugar, salt and baking soda. Mix all the wet ingredients together and fold into the dry ingredients to make a batter, keep mixing gently until combined, but do not over beat the batter or the pancakes will come out flat and heavy. It is alright to have wet lumps though, not dry floury lumps. Let it stand for at least 15 minutes. Meanwhile, heat a griddle or skillet on medium heat. Grease the griddle and use a ladle to pour the batter onto it, one at a time, and let the batter spread by itself. Look for bubbles on the uncooked surface of the pancakes. Once they begin to bubble around the edges, flip them by sliding a wide spatula underneath.
If the pancake is evenly brown and cooked, it will come out easily. Cook until the second side is done and stack the pancakes on a plate. Each side takes about two minutes, but cooking time depends on the size of the pancake. Control the heat of the griddle, as the heat tends to increase after cooking a couple of batches. Serve pancakes with butter, maple syrup or honey and a dollop of whipped cream. For more flavour, brush each side with a little butter.


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