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.

Ingredients

• 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

Method

• 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.