Banana Buckwheat Blueberry Pancakes
1½ cups buttermilk
1 cup buckwheat flour
½ cup stoneground cake flour (Can’t find it? Mix 1 part cornflour to 3 parts plain flour)
1 tbs brown sugar
1 tbs baking powder
Pinch of salt
Sunflower oil for frying
Peel the bananas and mash with a fork in a medium bowl. Whisk in the eggs, then add the buttermilk.
Add the dry ingredients to a large bowl and create a well in the middle.
Add the wet ingredients and whisk together until just combined. Leave to rest for 15 minutes.
Add one teaspoon of sunflower oil in a non-stick pan over medium low to medium heat. Once it starts bubbling, add two tablespoons of the pancake mixture.
As soon as bubbles start forming on the surface of the pancake, drop on some blueberries, flip and cook for another minute.
Set aside on a plate lined with a paper towel (keep warm in the oven if you like).
Serve drizzled with plenty of maple syrup.