I made the batter for these last night after finding a bag of buckwheat flour in Holland and Barrett for half price. I asked Twitter for a decent soft honey-oat style buckwheat bread recipe for it, and was overwhelmed with responses telling me to make buckwheat pancakes instead. Curious, and on the cusp of Shrove Tuesday, I decided to give it a go. In for a penny, in for a pound, I went for a full gluten free pancake recipe, as the only one missing from my extensive pancake repetoire – and these were such a success, I am now making up an entire 2 litre Kilner jar of the dry ingredients, with dried berries in, for instant pancakes whenever we fancy them.
Oh dear me, these were DELICIOUS.

Buckwheat isn’t actually a grain – it’s from the same plant family as rhubarb, so ideal for gluten-free baking. (I’m not gluten-free, but my Mum is, and many of my readers are, so I do develop gf and coeliac-friendly recipes from time to time.)
If you aren’t coeliac or otherwise following a gluten-free diet, you can replace the gluten-free flour in this recipe with standard plain flour. Baking powder is a tricksy one – you’d think it would be gluten-free but some of the cheaper brands aren’t, like Asdas own. The cheapest I managed to find was Dt Oetker at Asda, but if you know of any that are better priced, let me know!

Serves 2 from 33p each. All prices correct at the time of publication.

1 medium egg, 12p (£1.48/12 medium eggs, Asda)
180ml whole milk, 9p (49p/1l, Asda)
1 tsp baking powder, 3p (£1.39/170g, Dr Oetker at Asda)
4 tbsp or 40g buckwheat flour, 10p (£2.40/kg, Doves Farm at Ocado)
4 tbsp or 40g gluten-free flour, 6p (£1.50/kg, Asda)
100g mixed berries, 26p (£2.60/kg, frozen at Asda)

First measure your milk into a mixing jug and crack in your egg. Add the baking powder, and beat briskly and thoroughly to combine. Add the berries, then both kinds of flour, and mix to a thick batter. Pop it in the fridge for at least 30 minutes to chill and rest.

Heat your oven to 120C and place a lightly greased tray in the centre – this is to keep your pancakes warm as you cook them, and also finishes them with a decent fluffy rise!

Warm a nonstick pan, and grease with either a tablespoon of oil, butter, or frylight spray – all are equally good for this recipe. When the pan is hot, but not smoking, turn the heat down to low. Add a two-tablespoon dollop of batter, and then another one on the opposite side of the pan. Cook for two minutes, then turn carefully and cook for two minutes on the wet side. Carefully remove and place on the warm baking tray in the oven. Repeat twice more, to make six pancakes, or until all the batter is used up.

Cook them in the oven for 15 minutes; eliminating any sticky patches of batter that may remain in the middle and allowing them to rise and puff up – it’s my secret to perfect pancakes, and never fails! And takes some of the stress out of trying to cook them quickly, keep them warm, assemble the family at the table, et cetera.

Serve hot with accoutrements of your choice – we like honey and more berries in this household, but you can serve with cream, yoghurt, butter, golden syrup, lemon curd, or whatever you fancy.

Uneaten pancakes, while a travesty, can be kept in the fridge for two days or freezer for three months. Warm through thoroughly to serve.

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