These crepe-like pancakes are so simple and quick to make, and while we’ve served them here with peanut butter and fresh orange slices (a combo you have to try), you can add any sweet or savoury filling you like.
They’re like the kind we first made as kids on pancake day – thin and crispy, totally delicious, but with a healthier spin – replacing the nutritionless white wheat flour with a mix of spelt and buckwheat which contain more vitamins and minerals, and taste so good.
Our recipe is inspired by two very good pancake experiences had on our travels this past year – one very good French buckwheat crepe (technically known as a galette in France), and one served with peanut butter and fresh orange slices in Brooklyn, NYC.
Ensure your pan is hot before making each pancake and wipe the pan clean after each one to avoid burning any leftover bits of batter.
Makes approx 8 pancakes
You will need:
- 50g spelt flour
- 50g buckwheat flour
- 2 eggs
- 300ml organic milk of choice
- Large pinch sea salt
- Rapeseed or coconut oil for frying
- Fillings of choice
- Place all of the ingredients in a large bowl and whisk well until the mixture is smooth.
- Heat a non-stick pan over a moderate heat until hot. Heat the oil, 1 teaspoon per pancake, then add a ladleful of batter, swirling to thinly coat the pan.
- Cook for 3-4 minutes until golden brown on the bottom, then shake the pancake to make sure it’s not stuck, and flip over or turn with a spatula and cook for a further 1- 2 minutes.
- Wipe the pan clean with kitchen roll, then repeat for remaining batter, stacking up pancakes between a sheet of baking paper if you’re not eating them straight away. (Give the batter a stir before making each pancake as the flours can sink to the bottom.)
- Serve rolled, folded in half or quarters, with your favourite fillings.
For peanut butter and orange pancakes: After flipping the pancake, spoon over a teaspoon of good quality crunchy peanut butter and a couple of thin slices of fresh orange, a drizzle of honey, then fold over the pancake in half, then in half again to heat the filling through a little.
You can freeze any leftover, cooled pancakes between layers of baking paper in a freezer bag.
The uncooked mixture (covered) will keep for a couple of days in the fridge.
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