Instructions

1. For the pancakes, whisk together the buckwheat flour, baking powder, caster sugar and salt in a medium sized bowl. Whisk together the milk, egg and oil in a small jug.
2. Add the wet ingredients to the dry and mix together with a whisk just until there are no large lumps. Fold in the blueberries.
3. Too cook the pancakes, heat a large non-stick pan over medium heat. Brush pan with a bit of oil then pour 2-3 rounds of batter into the pan (this depends on your pan size & size of your pancakes, we used about 3 tbsp per pancake), leaving space between for spreading.
4. Cook until you see bubbles on the surface and the underside is golden. Flip pancakes over and leave to cook for another 2-3 minutes. (You may need to lower the heat as you’re cooking depending on the thickness of your pan, as some can take longer to get to temperature and then get too hot as you cook.)
5. Remove pancakes from the pan once the underside is golden. Keep pancakes warm in the oven on the lowest temperature while you cook the remaining pancakes. Very lightly oil the pan as needed.
6. Serve your stack of pancakes hot with a drizzle of maple syrup or blueberry compote. Also delicious cold.