Buckwheat & Ricotta Pancakes


Despite its name buckwheat is gluten free. It has a great flavour for these pancakes. If you have a waffle maker add less milk for a thicker waffle batter.



You will need:


200g ricotta

2 large eggs

1 cup buckwheat flour

1 heaped teaspoon of gluten free baking powder

About 1 cup milk





  1. Beat ricotta and eggs well.
  2. Add flour and baking powder, and then add enough milk to make a batter that is slightly thicker than whipping cream.
  3. Heat a non-stick pan and lightly grease with a knob of butter.
  4. Pour in about ¾ cup of the batter and cook until bubbles appear and base is browned. Gently turn and cook the other side until golden brown.
  5. Serve with either sweet or savoury toppings.

Makes about 5 pancakes.