Buckwheat Pancake Stack

Buckwheat Pancake Stack Recipe
Time
Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins
Servings 12
Ingredients
  • 320 grams (2 ½ cups) plain flour
  • 80 grams (2/3 cup) buckwheat flour
  • 24 grams (1tbsp + 2tsp) baking powder
  • 60 grams (¼ cup) caster sugar
  • 12 grams (2 tsp) fine salt
  • 4 extra large eggs
  • 500 grams (2 cups) full cream milk
  • 100 grams unsalted butter, melted, plus more to serve
  • Maple syrup, to serve
Instructions
  1. Sift together the dry ingredients and set aside.
  2. Assemble the Beater Geared Whisk into the food processing bowl. Add in the eggs, milk and butter into the food processing bowl and securely place and lock the lid.
  3. Turn the dial to (Whisk Function) position and push in the dial to start the function. Whisk until mixture is fully combined.
  4. Stop the function by pushing in the dial and turn the dial to O (OFF). Remove the lid and scrape the sides of the food processor with the provided spatula and add in the dry mixture into the food processing bowl. Securely place and lock the lid.
  5. Turn the dial to (Whisk Function) position and push in the dial to start the function again. Continue the whisk function until the mixture is fully combined.
  6. To cook the pancakes, heat a non-stick pan over medium-low heat, add½ cup (100g) of batter to the pan and cook until bubbles begin to rise (approx. 2 minutes), then flip and cook for another 1 minute. Continue with the remaining pancake batter.
  7. Serve with maple syrup and butter. Enjoy!
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