Recipe: Buckwheat pancakes with cinnamon apples & maple syrup
- 110g (3/4 cup) gluten-free all-purpose flour mix
- 110g (3/4 cup) buckwheat flour
- 3 tsp gluten-free baking powder
- 250ml (1 cup) rice milk
- 2 eggs
- 2 tsp pure maple syrup
- Melted butter, to grease
- Cinnamon apples
- 5 red apples, quartered, cored, peeled
- 185ml (3/4 cup) water
- 1 tbs pure maple syrup
- 1/2 tsp ground cinnamon
- Sift the combined flours and baking powder into a large bowl and make a well in the centre. Whisk together the milk, egg and maple syrup in a jug. Gradually add the milk mixture to the flour mixture, whisking constantly until smooth.
- Set aside for 15 minutes to rest. Meanwhile, to make the cinnamon apples, cut each apple quarter in half lengthways. Place in a large saucepan with the water, maple syrup and cinnamon and bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 15 minutes or until apple is tender. Use a slotted spoon to transfer half the apple to a heatproof bowl. Use a hand blender to blend remaining apple in the pan until smooth.
- Add the reserved apple and set aside. Brush a large non-stick frying pan with melted butter to lightly grease and heat over medium heat. Pour two 60ml (1/4-cup) portions of batter into the pan, allowing room for spreading. Cook for 1-2 minutes or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm.
- Repeat, in 5 more batches, with the remaining batter to make 12 pancakes. Divide pancakes among plates, top with apple and serve immediately.
Number of servings (yield): 3
Meal type: breakfast
Culinary tradition: USA (General)