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Fresh pancakes made with buckwheat flour, sugar, eggs, a little bit of liqueur and some cream make a scrumptious breakfast for any occasion.
Makes: 6 pancakes
250g buckwheat flour
60g white sugar
250ml Grand Marnier(TM) or Cointreau(TM) liqueur (optional)
50ml olive oil
500ml full cream
- Put all the ingredients into a bowl except for milk. Mix with a whisk. Add half the milk and whisk again. When smooth add the rest of the milk and whisk.
- Grease a hot frying pan with a small amount of butter. Pour about 80ml of mix into the frying pan and cook until outside edge bubbles, then flip and cook until golden brown, about 1 minute per side.
- Flip out onto a plate and enjoy.
I use a Breville(TM) pancake plate set at 3, and pour approximately 80ml onto the plate instead of a frying pan.
This mixture can be made the night before, but is able to be used after about ten minutes.
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