It’s Shrove Tuesday today, aka Pancake Day in the UK. The last day before Lent, where it is an absolute imperative to have pancakes for dinner. Although no one here in Germany has ever heard about them, we’ll be celebrating expat style and having this yummy gluten free buttermilk pancakes for our dinner tonight:
(makes about 8 in a small pan)
- 4 eggs
- 400ml buttermilk
- 200g buckwheat flour
- 1 teaspoon gluten free baking powder
- 1 tablespoon apple or agave syrup (or 1 teaspoon vanilla essence)
- a pinch of salt
- Whisk the eggs and buttermilk together until frothy.
- Add the flour, baking powder, syrup or essence, and salt and whisk until smooth.
- Heat a little butter in the pan before making each pancake. Add a ladle of butter to the pan, leave until starting to set, then carefully flip over.
Last time we made these, we sprinkled some “Flower Power Gewürz-Blüten” on top, which is a ready mixed seasoning you can get here in Germany (from the brand “Sonnentor”) which includes beet sugar, sunflower petals, cornflowers, marigolds, rose petals, vanilla, cinnamon, cloves and ginger. But it also tastes great just with sugar and cinnamon, or any other classic pancake toppings such as sugar and lemon, or chocolate spread. We served ours up with a tasty fruit salad.
Note: Due to the general nature of gluten free foods of falling apart very easily, I’d recommend making these in a small an as the smaller they are, the less likely they are to break when you flip them over!