Name: Savoury buckwheat pancakes
Cook time: 30 min
Total time: 30 min
Ingredients: 1 carrot (70g); 1 zucchini (120g); 50 gram butter; 1 cup (150g) buckwheat flour; 1/2 cup (60g) gluten-free plain flour; 3 teaspoon gluten-free baking powder; 2 eggs; 2 cup (500ml) buttermilk; 1/2 cup (80g) fresh or frozen corn kernels

Try these for a quick and easy light meal for the family, or as a warm snack to prepare for the kids after they come home from a busy day at school. They’re delicious spread with cream cheese.

Looking for more savoury pancake recipes?

Ingredients

1 carrot (70g)

1 zucchini (120g)

50 gram butter

1 cup (150g) buckwheat flour

1/2 cup (60g) gluten-free plain flour

3 teaspoon gluten-free baking powder

2 eggs

2 cup (500ml) buttermilk

1/2 cup (80g) fresh or frozen corn kernels

Method

1.Peel carrot. Coarsely grate carrot and zucchini.

2.Melt butter.

3.Sift dry ingredients into large bowl; gradually whisk in combined eggs and buttermilk until smooth. Stir in butter, grated vegetables and corn.

4.Heat lightly oiled small frying pan, pour ⅓ cup of the batter into pan; cook until bubbles appear on surface. Turn pancake; cook until browned lightly. Repeat with remaining batter to make a total of 10 pancakes. Serve pancakes topped with spreadable cream cheese and extra corn kernels, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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