I had these first at a breakfast place called Suzette and quite liked the idea of these earthy tasting pancaked served with hummus and salad.
Now I keep trying them with various flour combinations and toppings.
The recipe is simplicity itself.
A fantastic quality non-stick pan
1/2 cup buckwheat flour ( or a mix of buckwheat, amaranth and rice flour, just amaranth, just play with flour combos!)
Salt to taste
Water to get a runny batter
On a hot pan, pour the batter with a ladle. Cover and cook. Flip after one side is done. Cook uncovered. Can brush with butter or oil if desired. If the pan is good, it won’t stick at all.
Serve with Hummus and some salad.
Or serve with any sides of your choice!