Buckwheat pancakes Recipe: Low Fat, Low Sugar

Makes 12 - 16 pancakes

4 oz / 100 g buckwheat flour

2 eggs

4 oz / 100 g wholemeal flour

1 teaspoon baking powder

1 tablespoon olive oil

1/2 pint 280 ml water

salt to taste

• Mix the flours, salt, raising agent and olive oil.
• Mix the egg mixture into the flour mixture and add enough water to form a thin and runny batter.
• Let the mixture stand for half an hour.
• Preheat a heavy based frying pan.
• Drop the batter into the pan in spoonfuls and immediately spread as thinly as possible. Cook until brown each side.
• Serve hot with lemon juice.