Description
Organic mix for buttermilk pancakes
Ingredients: organic wheat flour; organic buckwheat flour; organic baking powder; organic bicarbonate of soda; sugar; salt. 575g.
Allergens: this product is packed in an environment that handles nuts, gluten and dairy.
Recipe is on the back of your flour pack and requires: 1L buttermilk; 120g butter; 4 eggs.
Organic “3-in-1” mix for gluten-free + dairy-free + vegan pancakes
Ingredients: organic buckwheat flour; organic rice flour; organic baking powder & baking soda; xanthum gum; sugar, salt. 565g
Allergens: this product is packed in an environment that handles nuts, gluten and dairy.
Recipe is on the back of your flour pack and requires soy milk; sunflower oil; aquafaba (chickpea liquid).
Here are some useful tips
Batter Making
Instead of a whisk, use a spatula to gently fold the ingredients and always under-mix! You still want to see some of the egg white and butter dotted around.
Separating your eggs (if using and whipping the whites really does add to the fluffiness of your pancakes
And, if you are the sort of person who plans ahead, the batter is best when left overnight in the fridge. It can be used up to 48 hours during which it’s flavour will develop.
Take out of fridge about 30 minutes before baking.
Baking
Use a thick bottomed pan or griddle & bake at low-medium heat. Use a large tablespoon or small ladle to scoop batter onto an oiled pan. Flip after 5 minutes (or when edges solidify). Overall, expect pancakes to be ready after 10-12 minutes.
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