Friday, March 22, 2013

Allergy free hot buckwheat flat cakes recipe

These are heavier than pikelets (closer to fritter texture) so I've called them hot cakes, for want of a better name. To alter the below to a pikelet mixture, substitute the buckwheat crumbs for buckwheat flour. You may also need a little less goat's milk.

  • ¾ cup Orgran all purpose flour
  • ¾ cup Orgran buckwheat crumbs
  • 3 tsps baking powder
  • 2 tsps Orgran No Egg
  • 1½ cup goat’s milk
  • 2 tsp pure maple syrup
  • Melted Nuttlex, to grease

  • Sift the combined flours, No Egg and baking powder into a large bowl and make a well in the centre.
  • Whisk together the goat’s milk and maple syrup in a jug.
  • Gradually add the milk mixture to the flour mixture, whisking until smooth.
  • Set aside for 15 minutes to rest.
  • Brush a frying pan with melted Nuttlex and heat over a medium heat.
  • Add ¼ cup portions of cake batter into the frying pan.
  • Gently shape, as necessary.
  • Cook until the cake is golden underneath.
  • Turn and cook until golden.
  • Transfer the cakes to a plate.
  • Cover with a clean tea towel to keep warm.
  • Repeat, in batches, with the remaining batter.

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