Buckwheat with its distinctive nutty flavour, is an excellent but under-used ingredient. We love cooking it both as a flour and a grain. At The Gate we usually serve these tasty little pancakes with a slice of goat’s cheese and some olive tapenade.
Dissolve the yeast and sugar in the milk. Sift the flours and salt into a food processor bowl or mixing bowl.
When the yeast begins to react and bubble, add this, along with the eggs, to the flour. Blend or whisk until you have a smooth paste with no lumps. Cover and leave in a warm place until the mixture has doubled in size, about 30–40 minutes.