In Adelaide, I used to love going to The Pancake Kitchen, which was open 24 hours a day, 365 days a year. It is still there (after almost fifty years) and not much has changed, which is wonderful because some of their concoctions are superb. This was always one of my favourites, and is called “It” because it is the ultimate! I have used quinoa flour, instead of wheat flour as I like it better and this makes wonderful gluten-free pancakes.
- 1 cup buckwheat flour
- ¼ cup quinoa flour
- 2 tsp baking powder
- 2 tbsp rapadura sugar
- 2 eggs,
- ½ cup plain yoghurt
- ½ cup milk
- 1 tsp vanilla essence
- Walnuts (6-8 per person)
- Bananas, sliced (optional)
- Organic Maple Syrup
- Yoghurt to serve
1. Mix flours and baking powder in a medium bowl and add sugar. Make a well in the centre and pour in combined eggs, yoghurt, milk and vanilla essence; whisk until smooth.
2. Into a warm pan put the butter and a dash of oil. When frothy add the walnuts and toss around until hot. Add the banana pieces, if using, and cook briefly. Set aside.
3. Heat a frying pan over medium heat; oil lightly. Pour ½ cup of the mixture into pan; cook for 1- 2 minutes per side or until the pancake is golden and cooked through.
4. Repeat with the remaining mixture to make 4 pancakes in total.
5. Top each with the walnuts and bananas and serve with organic maple syrup and plain yoghurt / ice-cream /cream.
We cooked this again this morning after quite a long break. It tasted even more delicious than we remembered! Enjoy!
Organic products for this recipe can be obtained from the Cygnet Market or at the Garden Shed and Pantry.