Buckwheat Pancakes
Delicious buckwheat pancakes made from 100% buckwheat flour. These pancakes are light, fluffy and easy to make! They're gluten free, too.
Updated by Kathryne Taylor on August 30, 2024
Ever tried buckwheat pancakes? Sure, they aren’t the prettiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a uniquely nutty flavor all its own.
Thanks to the buckwheat flour, these pancakes are naturally gluten free! These pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. I just love them.
This recipe was originally adapted from a fun cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.
It’s been eight years, so I’m revisiting this recipe to update the photos. I also tweaked the recipe a bit to work even better with 100 percent buckwheat flour. I added another egg and a smidge more flour. Hope you’ll give them a try soon!
What is buckwheat flour?
Buckwheat flour is often categorized as a whole grain, but technically, it’s not a grain at all. It’s a pseudocereal like quinoa and amaranth. Buckwheat flour is made from the seeds of buckwheat, a flowering cover crop.
Buckwheat is nutritious, offering a good source of minerals like manganese, copper, magnesium, iron and phosphorus. Food52 says that buckwheat flour offers more protein, dietary fiber and B vitamins than an equal weight of whole wheat flour or oat flour.
Buckwheat flavor has a distinctive earthy flavor that you might recognize from soba noodles, blinis or crêpes. If you enjoy buckwheat, don’t miss my recipes for buckwheat waffles and buckwheat crêpes.
Buckwheat Pancake Tips
For thicker and fluffier pancakes, Adrianna suggests substituting half whole wheat or all-purpose flour for the buckwheat flour. Granted, your pancakes will no longer be gluten free, but the fluffier texture and lighter buckwheat flavor might be perfect for you.
Be sure to properly preheat your cooking surface. It’s ready when a few drops of water sizzle immediately upon impact. Don’t start too soon, or your pancakes won’t brown and will be difficult to turn.
Gently stir the batter before using, every time. Buckwheat flour tends to separate from liquid, so gently stir the batter before each batch to evenly distribute the ingredients.
If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are browning too quickly on the outside before they are done on the inside.
The pancakes are ready to flip when about 1-inch of the perimeter has turned from glossy to matte. Better to be patient than to end up with a doughy mess.
Serving suggestions: Buckwheat pancakes pair well with fresh berries and sliced ripe banana. I love them with a drizzle of maple syrup, of course, and a healthy swipe of peanut butter or almond butter for some additional protein.
Watch How to Make Buckwheat Pancakes
More Gluten-Free Pancakes to Enjoy
- Banana Oat Pancakes
- Blender Oatmeal Pancakes
- Caramelized Peach and Oat Pancakes
- Pumpkin Oat Pancakes
Please let me know how your pancakes turn out in the comments! And check out even more pancake recipes here.
Gluten-Free Buckwheat Pancakes
Buckwheat gives these pancakes incredible flavor. This buckwheat pancake recipe yields deliciously light and thin pancakes. For pancakes that are even lighter in texture and flavor, use half all purpose flour (Adrianna’s suggestion) or whole wheat flour (my default). Recipe yields 12 medium pancakes, or enough for 2 to 4 servings.
Ingredients
- 1 cup plus 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour of choice)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk, shaken*
- 2 eggs
- ½ teaspoon pure vanilla extract
- Butter, for the skillet
Instructions
- In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt.
- In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
- All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Set aside while you warm the skillet or griddle.
- Preheat your skillet or griddle over medium-low heat (if using an electric griddle, preheat it to 350 degrees Fahrenheit). Brush the cooking surface with 1 ½ teaspoons of butter.
- Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Transfer the cooked pancakes to a cooling rack, or to a baking sheet in a preheated 200 degree Fahrenheit oven to keep warm.
- Gently stir the batter before using again. Repeat the process with the remaining batter, brushing the skillet with additional butter as needed. Serve immediately.
Notes
Recipe adapted from Pancakes by Adrianna Adarme of A Cozy Kitchen.
*Make your own buttermilk with dairy-free option: Combine 1 ¼ cups milk of choice (almond, soy, rice, low fat coconut) with 1 tablespoon + ¾ teaspoon vinegar and let it rest for 5 minutes before using.
Make it dairy free: See buttermilk alternative above, and lightly brush the skillet with melted coconut oil instead of butter.
Roasted strawberry topping option: (From original recipe.) Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss 1 pint strawberries (hulled and sliced into bite-sized quarters or halves) with 1 teaspoon sugar and 1 tablespoon maple syrup or honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
Recipe edits 5/27/21: To make this recipe work even better with 100 percent buckwheat flour, I added an additional tablespoon of buckwheat flour and one additional egg.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I love these pancakes!! So flavourful and very easy to make. BUCKWHeat is my favourite flour these days.
I love this recipe! Great as is, but I have cut down on the baking powder and baking soda (1/2 tsp. each) to reduce the sodium and added another egg, separated eggs and added beaten whites after dry ingredients.
This is a simple recipe, but what a revelation to me! I didn’t conceive you could make pancakes so good without wheat flour. Terrific! Thanks Kate.
Followed the exact recipe.. added one table spoon of hemp seeds! Perfection! Thank You!
Hi! Would this recipe work with some kind of dairy free milk instead of buttermilk? I’m allergic to dairy but this recipe looks so fabulous!
<3 Melody
never mind- saw you’ve thought of dairy free buttermilk recipe already! haha thanks :)
No worries! Happy you found what you were looking for. Let me know how it works.
I wish I could agree with the other posts. I made these exactly as directed and couldn’t get over the grainy texture of the pancakes. I also had a aftertaste that lasted. For me, cutting the buckwheat with another flour would be a must. That being said, the overall look and presentation of the pancakes is as expected. For me, unfortunately, they looked a lot better than they tasted. I am sorry!
Bummed these weren’t to your liking, Charlotte. Let me know if you decide to cut with another flour; I’d recommend whole wheat pastry flour for you, which will make the overall product a lot fluffier, texture-wise. As always, thank you for the feedback.
These were magnificent. A little kitchen organization unearthed some forgotten ingredients, including a bag of buckwheat flour. I used all buckwheat, 1/4 cup of milk + water, didn’t have strawberries so subbed pomegranate molasses — another treat stocked, then too long forgotten.
Ooh, those sound like *great* discoveries :)
Really love these pancakes. I halved the recipe today and they were still awesome. Thank you for sharing!
You’re welcome, Mona!
Thank you for this recipe Kate! I’m an avid follower of your blog :) I just made these for my brunch today and I created a soy milk buttermilk and also used flax egg instead; while they were cooking I threw on a few frozen blueberries! They turned out really good. Thanks so much again :)
Love the buckwheat pancakes. We add a teaspoon of vanilla and one of cinnamon
Yum :) Sounds great, David.
I made buckwheat pancakes using a mixture of precooked buckwheat and flour. It worked well
Great! Wonderful to hear that, Debbie.
I used 1/2 buckwheat and 1/2 brown rice flour because I wanted to use up some of the rice flour (no food waste in this kitchen!) They came out SO fluffy – like, almost too fluffy. I added more liquid because the batter was just this fluffy ball. I also used hemp/coconut milk blend + ACV to make buttermilk. Still very tasty, and very earthy, which I tend to like! A great low FODMAP pancake :)
I’m glad this worked with just a little experimentation!
So we ran outta baking soda the night before I made these(doggy clean up project on a favorite rug–actually works well!)…and quite honestly, only adding baking powder to these pancakes turned out well. I’ve made these before w/both soda and powder as the recipe calls for but find they taste a bit too soapy/bitter when you add both for our liking. I know the intent is to help make the batter more fluffy, but adding only powder made a perfectly tasting, only slightly less fluffy pancake. I suggest trying w/o the baking soda, for flavor. I also used Tbsp of honey instead of sugar.
Thanks for the tip, Janessa! And baking soda should be in every dog-owner’s toolbox, for sure!
This has been my go-to pancake recipe for a few years now. I use almond milk and apple cider vinegar instead of the lemon juice/white vinegar, I find it makes them fluffier. I have tried so many variations of this recipe, from orange gingerbread to lemon rosemary and it never lets me down. Thanks Kate!
Thanks for the tips, Katy! These are all super helpful.
This is my go-to pancake recipe for my low-gi diet. I’ve used it maybe half a dozen times, and I think I’ve perfected it in multiple forms. So, I use almond milk instead of buttermilk, and the tip about adding vinegar is super helpful. My tip is to prepare it in a jar so you can shake it up instead of stirring it, as I think it helps the milk thicken and not curdle (which doesn’t ruin the pancakes). Then, I think it’s really necessary to use a whisk to mix the egg into the milk, and then combine the dry and wet ingredients to cut down on lumps. I’ve also found recently, which I’m really excited about, that a great way to get fluffy pancakes, much more like traditional white flour pancakes is to add 1/4 cup cocoa powder to this recipe! I’m not sure if it’s simply the change in the ratio of dry to wet ingredients, or if the cocoa powder tends to react like flour in baking, but I absolutely love the pancakes with the added cocoa. They don’t end up with too much of a chocolate flavor because there isn’t any added sweetness, but it does add a nice complexity to the flavor of the pancakes and gives them that thicker texture, for anyone desperate to make these as much like “normal” pancakes as possible. *Love* this recipe! Oh! And my favorite spread, since I don’t do syrup with low-gi, is to mix some cream cheese with cashew butter, drizzle with honey, and top with some sliced bananas. It makes an amazing breakfast, dessert, and I also shamelessly admit to having had them for dinner at least twice. So good!
Girl, there is no shame in that breakfast-for-dinner game! Thank you so much for such a thoughtful comment– I sometimes struggle advising readers who have specific dietary needs, so I love that there is a conversation happening around different variations for different restrictions. Thanks, Cara!
We made these and they were delicious. If I could suggest something it would be to make a double batch. They go too fast. Also we added chocolate chips and they didn’t even need syrup.
Wonderful! Thanks, Liz.
Love!!! Didn’t have strawberries, so used banana and another time used my own walnut butter on top w maple syrup. My new fav. pancakes, thank you!!
Yum! Sounds delicious, Jennifer.
Hello dear Kate… Thank you for this information… I have replaced the buttermilk with almond milk and used buckwheat honey… I was truly surprised with the wonderful flavor of the pancakes… hehehe…and forget the sexy look which can fool you most of the time because the ”look” appearance is only on the surface so the ordinary pancakes might look better in appearance but the reason we think -believe that those golden cakes look better because we are made to believe by general agreement that is the was the pancake should look.
So, my dear, thank you again and do have a lovely day! By the way, you also made my day!
Elizabeth.
The first time I made the pancakes, I was out of milk so I used a cup of vanilla yogurt and enough water to make 1 1/4 cups. Turned out great. Love the recipe.
Great thinking, Lisa! I’m so glad it turned out well.
I made this recipe and found that there is too much baking soda in the recipe, I would reduce the baking soda to 1/2 teaspoon. I thought that the baking soda might be too much when I made them so I did not add salt, thank goidness, or they would have been very salty. Also, almond milk does not coagulate with acid so a “buttermilk” is not created. The batter was runny so I will reduce the liquid to 1 cup next time.
Sorry this one didn’t work out for you, Terry.
I found your recipe to be just what I wanted and needed! I’m assembling all my dehydrated meals to have sent to me when I thru-hike the whole Appalachian Trail, but lacked pancakes. Since I’m gluten and dairy free, I can’t eat the ones offered at cafes in the trail towns I’ll pass through. And I’ll NEED pancakes after weeks and months on the trail!!
I made up a test dry mix today at home, using your recipe. I substituted the buttermilk with powdered goats milk (which works for me), and the eggs with dried egg powder by OvaEasy. I also eliminated the vanilla since it was a liquid and non-portable. I just added water before cooking. Yum!
So my plan is to have individual servings of the dry mix in small ziplocks sent to me with my other food and ask the cooks at cafes to cook my pancakes up for me, to accompany my purchased tea, bacon, juice and fruit salad order. Now I won’t have to sadly watch my fellow hikers scarf down pancakes without me!
Wow, Ruth! What an amazing undertaking. I’m so glad that my pancakes worked for what you needed! All the best on your hike. I hope it’s beautiful and fulfilling, and that you get home safely.
Ooo, these are so good. Have been making these often for my GF hubby. Have also tried a variation, substituting 1/3 of the buckwheat w/ PB2 powdered peanut butter. So tasty! Thanks for the recipe!
Great! I’m glad both versions worked out for you, Jackie.
Today I learned that I am either a terrible cook or not a fan of buckwheat. I went to the health food store and bought fresh locally sourced ingredients. Clearly, with all of the wonderful reviews that this recipe has received, I messed it up big time. My pancakes will now be fed outside to the birds. Hopefully, they will appreciate my cooking! Lol.
Oof, sorry this one didn’t work out so well, Laura!
Wonderful and light. Added blueberries and some pumpkin pie spice! Yum!
I made this recipe (multiplied by 8!) for a large gathering of friends last weekend. I made adjustments, of course, but this is such a simple and flexible recipe that adjusting it is a pretty easy thing to do. I had 8 cups of flour, about 80% of which was buckwheat. The remaining 20% was a mixture of left over coconut flour and almond flour. I threw them in to make an even amount (and because those little baggies of expensive flours that aren’t enough for anything else just needed to be used!). I added a dash of hazelnut extract, in addition to the vanilla. And, finally, the store I went to only had one quart of buttermilk, but I needed 2.5 times that much for all the pancakes. So, I used cashew milk and lemon juice for the rest of the liquid. With all of these adjustments, the batter was pretty thick (I think coconut flour just absorbs so much more than I account for), but it was delicious. The pancakes were a hit, with a marvelous rich flavor. They weren’t super fluffy, as you said, but they were still light. We used up a lot of the batter, but there will be buckwheat pancakes in my freezer for many breakfasts to come! Thanks :)
I used homemade hazelnut milk, but otherwise did not vary the recipe. They were tasty, but the batter was far too thick. I had to add extra liquid. Next time I would try with 1/2 cup or 3/4 cup buckwheat flour instead. Also I didn’t use butter, I used coconut oil in a cast iron pan.
Instead of the buttermilk could I use yogurt?
That might work. It’s hard to say since yogurts vary so much in consistency. If you want to give it a try, I would use a runny plain yogurt. Please report back if you do!
I did the 1/2 buckwheat flour and 1/2 gluten free all purpose flour. These were the lightest pancakes I have ever eaten. They were like eating ‘air’…I will definitely make these again! Thanks.
Thanks for your comment, Joanne! If you would want to leave a star review since you really liked them, that would be great!
The texture certainly is different… I went to have these with strawberry jam and cream but my jam had begun to grow mould so I had to have just butter… Can’t help thinking if I’d had them with jam I might have liked them better. I will keep trying them to see if I can become accustomed to the texture of buckwheat but yeah… It’s a bit different to normal flour that’s for sure
Buckwheat does provide a different texture and can take some getting use to. I am happy you tried them! Yes, with the jam helps to balance and provides a nice sweetness and texture.
I made the recipe as written, with 1/2 whole wheat pastry flour. These have a great texture, but the baking soda measurement seems to be way off. They tasted so strongly of baking soda that they were virtually inedible. Maybe there’s a mistake in the proportions?
I am sorry to hear that, Maggie! The 1 teaspoon is correct. Sometimes if the baking soda is expired, it can change the taste. Also, make sure you buy aluminum free baking soda. That can be the strong flavor. Hope this helps!
I made these this morning and they are delicious! I’ve been looking for a good GF buckwheat flour pancake recipe for a long time. I used about 2/3 C buckwheat flour and 1/3 C toasted almond flour. I topped them with cinnamon apple compote, wild blueberries, and maple syrup. Yum!
Those toppings sound delicious, Kristin! Thank you, for your comment and review.
Delicious. Even without the strawberries… I replaced sugar with vanilla bean extract paste and used almond milk instead of buttermilk. Still delicious!!
Thanks for sharing your variation! I appreciate the review, Jan.
My daughter and I just finished eating these pancakes. YUM!!!! Best gf pancakes I’ve ever had!!! Thanks Kate
Wonderful! I like that you posted immediately after eating. That’s a win. :)
Have started the RAD eating plan and didn’t know how I could cope without an occasional brunch with pancakes and some sort of fruity topping on a weekend. Didn’t have strawberries so topped these with banana, California walnuts and maple syrup. I eat GF and DF so added rice wine vinegar to my almond milk. These were so fluffy and thick, no lack of height, cooked easily and quickly and looked fabulous. I loved the nutty flavour and can’t wait to try them with other berry toppings. They also absorb the maple syrup wonderfully! Thanks for yet another fabulous recipe making my new way of eating a great experience.
I’m really happy to hear they worked with your food needs! Love that. I appreciate your comment and review, Donna. :)
These pancakes were fantastic! Simple, without any crazy ingredients makes this a great Sunday morning breakfast for the Basic Dad.
They were fluffy enough for me, too. Of course, it could never get as fluffy as white flour pancakes.
I used full buckwheat and did the milk with vinegar to make buttermilk (we never have buttermilk around). That was the only thing we did outside of the recipe. It made more than enough for two adults plus an 18 month old. I didn’t make the strawberries, cause I’m not that dedicated. Peanut butter and honey did the trick.
Thanks so much!
Peanut butter and honey sound like great additions, Tim! I like to sometimes just defrost frozen berries and gets to be a nice jam-like topping. Thanks for sharing!
Oh my God, the flavor is unbelievable!! I used only buckwheat flour, and I made the recipe vegan (at first). I used nut buttermilk (almond-hazelnut-pecan) and a chia seed egg. The issue I had was that the first pancake was crumbly, so I added another chia seed egg tohe rest of the batter. Still crumbly. Then, I put half a chicken egg in the remaining batter. That solved it. But then I looked at a vegan buckwheat pancake recipe and realized that I forgot to grind the chia seeds before putting water in! So make sure to do that if you’re making a vegan version. Thanks for the recipe :)
Oh and to add to that, I found that putting the chicken egg in masked the buckwheat flavor–I prefer the chia seed egg. And I found that the middle of the pancakes stayed pretty soggy while the outsides were crispy. Probably I need to reduce the heat and cook I cook longer next time, right?
Thank you for sharing your variation and approach!
I love buckwheat crepes. But your pancakes are delicious.I just ate them with butter and mollasses. Next time I will try the roasted strawberries. I am sure it will be very tasty. Thanks
Thank you!
Brilliant recipe, worked very well Kate! I added butter to the batter and cacao and choc chips as well to make it into a yummy morning tea treat.
Thank you! Sounds like a delicious variation, Victoria.
I just made these for our Memorial Day breakfast- used all buckwheat flour, subbed 1/4 c of plain Greek yogurt since I didn’t have enough buttermilk, and added 1/4 tsp cinnamon. I was a little worried they might not turn out so well since this is the first gluten free recipe I have used that didn’t ask for xanthum gum, but they were perfect!
Great to hear, Anne! Thanks for your star review.
Our whole family gives these two thumbs up!
Daughter is allergic to eggs and dairy (among several other things), so I made the buttermilk with Flaxmilk and vinegar; and used a flax egg in place of the egg. Turned out great!
1/4 C of batter made mine spread a bit too much to flip, so more like 1/8 C was better. Otherwise lovely; thanks so much for an easy GF recipe with easy modifications!
Yes! Thanks for the two thumbs up and star review, Crystal. I’m glad you were able to adapt to meet your daughter’s needs.
making these for the 2nd time for supper tonight! These are wonderful!
Great, Michelle! Thanks for the review.
I just made these and loved them. The only thing I changed was omitting sugar and they turned out super fluffy don’t know how but they’re probbsky 3 times what yours look on the picture . Anyway I was just surprised because sometimes my pancakes turn out kindda flat but these were so fluffy thank you so much!! And super easy too. I did try them on coconut oil though so maybe that made a difference cause I read before that coconut oil makes the best pancakes.
Thanks for sharing, Ruslana!
These not only sound or look delicious they are delicious! I double the batch and freeze so I can have them through the week.
I love that! They are great to have on hand.
I found your recipe a couple years ago and we LOVE these! They get made almost once a week :) I use all buckwheat flour, and I have found that different brands of buckwheat make for a different texture. One day my kiddos wanted these and I realized I was out of milk, so I thinned out some thick yogurt with water and used that in place of the buttermilk. It made beautiful light fluffy pancakes! So now I always use thinned yogurt in place of the buttermilk. Thank you for this great recipe! :)
Love hearing that, Jamie! Thank you for sharing.
Nailed it guys :)
My son and I have been on a pancake quest until we found THE ONE! Well thank you cause today this recipe was it. We omitted the toppings and went for the pancakes with maple syrup. We did add a TBL of baking powder to make sure we got as much fluff as we could and make a homemade cashew milk on the fly. Added some stevia and lakanto instead of sugar, used the blender and it was awesome!!!
My 6 year old son was very pleased with the results – yes we have become pancake critics :) We are avid buckwheat eaters so this made perfect sense. Loved it – thank you so much and my son says he loves your website name. We will have to rummage through your site recipes now. <3
Love that this one worked out so well for you and your son, Lina! I really appreciate you taking the time to review.
I loved my grandmother’s apple pancakes! Basically just flour, water, and apples as far as I can remember (which is why I haven’t made them I can’t remember!). Could I add some thinly sliced McIntosh (or another grainy sweet apple) to this recipe? How do you think it would cook up? my mom and I can’t wait to experiment!
You could try it! Although I haven’t tried it with this recipe. Let me know!
My husband loved these pancakes. I used just buckwheat flour, almond milk with unfiltered apple cidar vinegar, and THM Gentle Sweet blend(homemade). They were perfectly ft. Luffy and no problems with frying temp like I often have with wheat. Do you know carb count for as pancake? I’d really like to get this info! Thanks Kate!
I’m not sure on the the low carb count and what you need it to be, but the nutrition information is below the notes section of the recipe that should be insightful. Hope this helps! Thanks for the review, Linda.
These were very good… only trouble I had was scorching. I could NOT stop these cakes from scorching! My usual setting on my stove for pancakes is 3.5. So I kept turning it down and down and it wouldn’t stop burning. It was frustrating. They were very tasty despite some scorching, but that was my trouble and I’m not sure why. I made recipe exactly as stated. I stopped using the butter too, and switched to oil and still struggled. Not sure if that is because of the buckwheat, or what the deal was. If I can manage to fix that, this recipe is very good!
Thanks for giving me an easy recipe for trying out buckwheat flour. I recently made soba salad with buckwheat noodles and am enjoying this new to me grain. The batter as I made it seemed a bit runny. I made it with 1% dairy milk + the called for vinegar. I’ve made this homemade version of buttermilk with success in the past (though with lemon juice). Next time I will either use buttermilk or dairy milk with a higher fat content. The taste was quite nice! Great to have GF pancakes!
You’re welcome! I’m happy you enjoyed them, Heidi.
Loved these pancakes. My first buckwheat recipe.
Thanks
Great to hear, Brenda! Thanks for your review.
Wonderful healthy option. Cooked this afternoon and demolished, appreciation all round. Simmered some kiwi’s with honey, ginger, water and cornstarch, thought about adding some Cointreau but will leave that for next time. Placed on top of the pancake with a little cream. Yum Yum. Light and fluffy.
Thanks for your review, Penelope!