Soured Buckwheat Crepes and Pancakes. You can make these buckwheat pancakes and crepes either sweet or savoury or turn them into little pikelets and store them in the fridge to put in the toaster for an easy breakfast during the week.
This is super similar to the buckwheat pancakes and are great either sweet or savoury. Wrap anything in a crepe and itʼs always good.
Makes about 15 crepes
Time : 30 minutes + 12–24 hours souring
280 g (2 cups) buckwheat flour
2 tablespoons apple cider vinegar
250 ml (1 cup) unchlorinated water (unchlorinated water is essential for the souring to work) 375 ml (1½ cups) milk of your choice
4 eggs, whisked
2 tablespoons butter, melted, plus extra for cooking
2 tablespoons unrefined sugar (e.g. rapadura)
a big pinch of unrefined salt
Day 1
Place the flour, vinegar and water in a bowl and stir until it forms a thick paste. Cover and set aside in a warm place for 12–24 hours to sour.
Day 2
Add the remaining ingredients to the bowl and whisk together to form a smooth batter. Heat a frying pan until medium–hot (it will sizzle when you put a little splash of water in it). Melt a knob of butter in the pan and, using a ladle, pour in a small amount of batter. Quickly roll the pan so that you end up with a thin layer of batter – this should be one quick movement!
Allow the crepe to cook until it’s bubbly and doesn’t stick to the bottom of the pan – you should be able to flip it easily! Flip and fry it on the other side until brown. All up, this process should take around 1–2 minutes per crepe. To keep the crepes warm and prevent them drying out, place them in a tea towel or cover with a plate while the rest are cooking. Serve warm with your favourite filling.
Soured Buckwheat Pancakes
Makes about 8 pancakes
Time: 30 minutes + 12–24 hours souring
350 g (2½ cups) buckwheat flour
2 tablespoons apple cider vinegar
250 ml (1 cup) unchlorinated water (unchlorinated water is essential for the souring to work) 125 ml (½ cup) milk of your choice
2 eggs, whisked
2 tablespoons unrefined sugar (e.g. rapadura)
2 tablespoons butter, melted, plus extra for cooking
2 teaspoons bicarbonate of soda
Day 1
Place the flour, vinegar and water in a bowl and stir until it forms a thick paste. Cover and set aside in a warm place for 12–24 hours to sour.
Day 2
Add the remaining ingredients to the bowl and whisk together to form a smooth batter.
Heat a frying pan until medium–hot (it will sizzle when you put a little splash of water in it). Melt a knob of butter in the pan and, using a ladle, pour in a small amount of batter – make these as big or small as you like.
Allow the pancake to cook until it’s bubbly and doesn’t stick to the bottom of the pan – you should be able to fl ip it easily! Flip and fry it on the other side until golden brown. Place the pancakes in a tea towel or cover with a plate to keep them warm while the rest are cooking.
Serve warm or refrigerate for easy breakfasts during the week
Note. If you want a sweeter batter, just increase the sugar.
Recipe extracted from Grown & Gathered by Matt & Lentil Purbrick. Available now, Plum, RRP $45.
You’re sure to love our other pancake recipes:
Big Oat Pancakes with Crispy Bacon and Ricotta
Soured Buckwheat Crepes and Pancakes
Banana & Black Sesame Pikelets with Miso Maple Whipped Butter
