healthy pancakes

Yay, it's pancake day and I lurv pancakes!  From as young as I can remember my mum used to make batched of them blattered in lemon juice and castor sugar and my first job was as a pancake chef in a local restaurant   Since then, they have been something that I love to cook, love to eat and love to flip!  Its the one food that the wife lets me fling about the kitchen too!

If you are intolerant to Gluten or if you simply fancy something that has all the flavour and texture of a good pancake but is full of complete protein (yes all 8 amino acids...in a pancake), then try adding Buckwheat instead of traditional white flour!

• 100g buckwheat flour
• 2 free range eggs
• 250ml semi skimmed milk
• 125ml water
• Oil for frying (try rapeseed oil as it has half the saturated fat of Olive Oil, does not go trans fatty at high temperature and it is lovely and light)   

I like to serve mine with a dollop of fresh butter and maple syrup...yum.