sharing recipes from one generation to the next
We’ve arrived in Broome, a tourist town on the north west coast renowned for it beautiful beaches and perfect winter climate, but mainly known as the source of the world’s most beautiful cultured pearls.
We’ve scrubbed off the red dust, manicured, pedicured, pimped and preened to settle into a week or two of lazy days on the beach, eating out, retail therapy and exploring the local area.
Managing our diet without large quantities of fresh fruit, vegetables and bread, our breakfast times had been limited to a choice between muesli or pancakes. This gave me the opportunity to perfect and embellish my gluten free buckwheat pancake recipe.
We’ve enjoyed sweet corn pancakes, cheese pancakes, zucchini pancakes, blueberry pancakes and raspberry pancakes, but the banana version is the hands down favourite.
Gluten Free Buckwheat Pancakes
1/2 cup buckwheat flour
1/2 cup gluten free plain flour
2/3 teaspoon bicarbonate of soda
1/3 teaspoon cream of tartar
2 large eggs
1 cup approx of lactose free milk
1 large banana mashed
1 teaspoon ground cinnamon
To serve, per person
2 heaped tablespoons of lactose free vanilla yoghurt
1 banana sliced
2 tablespoons of roughly chopped pecan nuts
Sift the flours, cinnamon and raising agents into a bowl. Make a well in the centre then add the eggs and milk. Using a wire whisk, mix to a smooth batter. Use more or less milk according to how thick you like your pancakes. Stir in the mashed banana.
Heat a pancake pan and when hot add a little butter and swirl to coat the pan. Drop a large tablespoon of batter into pan and cook over a medium heat until the batter bubbles on the top. flip the pancake until the centre feels firm when touched.
Continue to cook the desired number of pancakes.
To serve, allow 3 pancakes per person
Sanwich the pancakes with a dollop of yoghurt, a few slices of banana and a sprinkle of chopped pecans. Top with the remaining yoghurt, banana and nuts then drizzle liberally with maple syrup.