You might say I've been on a bit of a pancake trip. But I blame it on genetics or origins: my Chinese grandparents were always eating thin, sugary Chinese pancakes on weekends; my Canadian upbringing instilled the deepest love of maple syrup and fluffy, golden pancakes; and once, at the age of 16, I cajoled my big sister into making me a birthday cake entirely constructed of crêpes suzette, complete with a burning candle of Grand Marnier.
Those familiar with my household will know how much maple syrup we go through - at times, a 500 ml bottle won't get us through the week. I used to buy it in gallon sized bottles, not so easy to come by in the UK, unfortunately! And I even, to top it all off, started the Maple Syrup fanpage on Facebook. That's how much I love maple syrup.
Syrup on everything - salads, stirfrys, cakes, and best of all, fluffy buckwheat pancakes. These pancakes are nutty, light, and thick - doused with butter and maple syrup they make the heartiest of breakfasts. They almost make me think I should be cooking up grits, corned beef hash, and fried eggs to go with them. And all in some big cast iron skillet on some faraway, rustic porch.
But on a lazy day in the middle of London, they can have the same effect. Enriching, nostalgic, and filling, just like a big country breakfast.
1 cup buckwheat flour
1 cup plain flour
1 tsp. baking soda (bicarb)
1/2 tsp. salt
1/4 cup oil
1 1/2 cups of milk (or enough to fill up to 2 cups)
1. Preheat a skillet over medium heat. In a bowl or jug, whisk together your dry ingredients. 2. In a clean jug, whisk together your egg, oil, and milk, filling the jug up to about 2 cups in total. 3. Mix your wet ingredients into your dry, beating until smooth. 4. Pop a tiny spoonful of butter in your skillet and pour in a ladleful of batter. Cook until bubbles appear in the centre of the pancake and it is golden on one side before flipping. Continue to cook until the second side is golden. Repeat with the rest of the batter, and serve with butter, maple syrup, honey, or fruit.
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