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?
Savoury buckwheat pancakes
The tasty way to get your five-a-day.
- 30 mins cooking
- Makes 10
Print
Ingredients
Savoury buckwheat pancakes
- 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
Savoury buckwheat pancakes
- 1Peel carrot. Coarsely grate carrot and zucchini.
- 2Melt butter.
- 3Sift dry ingredients into large bowl; gradually whisk in combined eggs and buttermilk until smooth. Stir in butter, grated vegetables and corn.
- 4Heat 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.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
