Buckwheat Pancakes

  • Prep Time: 10 mins
  • Cook Time: 6 mins
  • Serves: 4
  • Credit: Croi


150ml low-fat milk
2tbsp lemon juice
1 egg
3tbsp sunflower or olive oil-based margarine, melted
6 tbsp cream flour
6tbsp buckwheat flour
1tsp sugar
1 tsp baking soda
1 tsp Donegal rapeseed oil


1. Whisk the milk and lemon juice and allow to sit for two minutes. In a medium bowl, whisk together the milk mixture, eggs, and melted margarine.

2. in another bowl mix together flour, buckwheat flour, sugar, and baking soda. Pour the dry ingredients into the eggs micture. Stir until the two mixtures are just incorperated.

3. Heat a griddle or a large frying pan over a medium heat and lightly coat with the rapeseed oil.

4. Spoon the batter into the fruying pan to form 10cm pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about three minutes. Serve warm.


203 kcal per serving
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Donegal Rapeseed

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