It's Pancake Day!

Make my tasty buckwheat mini pancakes to start the day right by your tastebuds and your digestion.

There's nothing like pancakes to make you feel like a kid again. To be honest, I eat pancakes all the time (whether I'm with my little pip or not). They cheer me up no end on a grey winter’s morning, or after a big night out. My husband is Dutch, and Dutchies love tiny pancakes called poffertjes which is what I’m making a version of here. Traditionally using a batter of buckwheat flour, poffertjes have a light spongy texture. They are very cute so kids love them, and I do too. For such tall people, Dutchies sure have a love of mini things.

Buckwheat is high in protein and full of fibre, so it’s great for our digestive system. It’s also high in Vitamin B and minerals. Despite the name, buckwheat does not contain wheat; it’s actually known as a pseudocereal and it’s the seed that’s ground up into flour. If you’re on the low FODMAP diet for IBS or you can’t tolerate wheat or gluten, buckwheat is great for you. It has a strong taste, so if you are making poffertjes for your kids (or it’s your first time), try half and half with all-purpose white or wholegrain wheat flour. Let me know what you think!

I’ll be making poffertjes for my little pip and her buddy in the morning served with fruit, and larger versions for dinner tomorrow night with some gravalax I have in the fridge. Why not – it’s not every day you can justify eating pancakes for breakfast. Although with the goodness in these, I think I can actually…


Mini pancakes













Mini buckwheat pancakes

Serves: 3 (let's say two adults and one little pip)



1 level tsp instant yeast

1 tbsp cold milk

2 cups buckwheat flour (or half/half with all-purpose flour)

2 eggs

Pinch salt

250ml warm milk (heat gently in saucepan or microwave)

1 tbsp butter or coconut oil

To serve: berries of your choice, such as raspberries (fresh or frozen), coconut flakes and low fat Greek yoghurt



1. In a small bowl, dissolve the yeast in the tablespoon of cold milk.

2. In a large bowl, combine the flour, eggs, the milk/yeast mix, salt and 125ml of the warm milk and whisk until you have a smooth batter. Add the remaining milk, and whisk again. Cover the bowl with plastic wrap and let rest for an hour.

3. Melt butter or coconut oil in a large frying pan. When it sizzles, add teaspoonfuls of the batter to create mini pancakes, about 3cm wide. Turn the pancakes over once you see bubbles on the top, using a small spatula or two forks. You can also make normal size pancakes, if you don't have kids ;-)

4. Serve your pancakes with raspberries, coconut flakes and yoghurt; or whatever you like!