Name: Apple buckwheat pancakes with lemon syrup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 cup gluten-free self-raising flour; 2/3 cup buckwheat flour; 1/2 teaspoon ground cinnamon; 2 tablespoon caster sugar; 1 1/2 cup milk; 2 eggs, lightly beaten; 1 red apple, cored, halved, thinly sliced; vanilla yoghurt, to serve; Lemon syrup; 1/2 cup water; 1/2 cup caster sugar; 1 lemon, zest and juice

Apple buckwheat pancakes with lemon syrup

These gluten-free pancakes are perfect for those with a gluten or wheat intolerance, and the buckwheat flour gives a nutty flavour that works perfectly with warm cooked apples and lemon syrup.

Serves 6

Prep

15M

Cook

20M

Total

35M

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Ingredients

1 cup gluten-free self-raising flour

2/3 cup buckwheat flour

1/2 teaspoon ground cinnamon

2 tablespoon caster sugar

1 1/2 cup milk

2 eggs, lightly beaten

1 red apple, cored, halved, thinly sliced

vanilla yoghurt, to serve

Lemon syrup

1/2 cup water

1/2 cup caster sugar

1 lemon, zest and juice

Method

1.Sift flours and cinnamon into a bowl. Stir in sugar. Make a well in the mixture and whisk in combined milk and eggs until smooth. Chill for 30 minutes.

2.To make lemon syrup: Combine all ingredients in small saucepan. Stir over low heat, without boiling, until sugar dissolves. Bring to boil on medium and boil, uncovered, for 7-8 minutes, until reduced.

3.Spray a large frying pan with oil and heat on medium. Cook 1/4-cup measures of batter for 2-3 minutes, until bubbles form on surface. Top each pancake with 2-3 apple slices. Turn and cook for a further 1-2 minutes. Repeat with remaining batter and apple, spraying pan with oil as required.

4.Serve warm pancakes drizzled with lemon syrup. Accompany with yoghurt, if desired.

Honey or maple syrup can be used instead of lemon syrup.
Note

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Ingredients

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