Organic Buckwheat Pancakes

Organic Pancakes with lemon & sugar

These Buckwheat pancakes from Demuths Cookery School are the perfect option for the vegans in the family. Buckwheat flour imparts a slightly nutty taste and photogenic speckled look. And the yeast and baking powder give them a light texture we love. Experiment with using sough dough starter instead of yeast for a different depth of flavour. And enjoy!


Makes 24

  • 200ml soya milk, warm
  • 5g dried instant yeast
  • 10g sugar
  • 100g organic plain white flour
  • 75g organic buckwheat flour
  • 1/2 tsp baking powder
  • pinch of salt
  • sunflower oil for cooking


  • Make the batter. Mix the yeast, sugar and milk together. Leave to sit for 5 minutes for the yeast to dissolve.  Mix in the flours and baking powder and whisk well for a minute until smooth.  Leave to sit for 30 minutes until the batter is bubbly. Lastly mix in the salt.
  • Heat a thick-bottomed frying pan until it is evenly hot.  Brush lightly with oil and remove the excess with a piece of kitchen roll.  Spread a ladle full of batter out over the pan in a thin layer.
  • Wait for a minute for the mix to set and colour up underneath
  • Turn each pancake over once when golden on the underside and colour the other side.
  • Repeat the process until all the mixture is used up.
  • Serve sprinkled with sugar and a squeeze of lemon.