Ingredients:
- 230g Mt Elephant Pancake Mix
- 1 Egg
- 1½ cup of Milk
- 1 Tblsp Apple Cider
- 2 Tblsp Oil
- Toppings: Canadian Maple Syrup, Scoop of ice cream, whipped cream or fresh fruit
Method:
- Pour 230g of Mt Elephant pancake mix into mixing bowl
- Combine milk, egg, Apple Cider Vinegar and Oil
- Stir until mixture is smooth with no lumps
- Heat pan with oil / grease coating
- Pour mixture into pan depending on preferred thickness
- Allow to cook for 3 to 4 minutes, turning over once bubbles become visible
- Toppings to taste
Review / What to Expect:
There’s nothing like a fluffy pancake right, and buckwheat has more of a nuttier taste couched in sour tones reminiscent of wholewheat and rye. This cultivated plant with its seed like grains boost the guilty pleasure of pancakes thanks to buckwheat’s super antioxidant properties, high mineral and gluten free composition. It does have it’s own taste for sure. The texture is more like a crepe, using more mixture to achieve the same aesthetic thickness of a standard pancakes when using buckwheat means it becomes more dense as opposed to airy in an ordinary pancake mixture. Thin is definitely the way to go when pouting into the pan. Topped with a drizzle of Canadian maple syrup or Harry’s Peanut Butter and Fudge ice cream or both – really brings it together if you can’t lose the classic pancake taste you crave.