For a simple soufflé-like pancake that could be served with cinnamon or vanilla sugar, yogurt, fresh fruit or compote of your choice, both for breakfast or as dessert, this recipe is simple, easy to make, and quite versatile.
I came across it on a blog Green Kitchen Stories. You can use cow or almond milk, the buckwheat flour could be replaced with a flour of your liking (I used spelt flour), and you can replace the maple syrup with honey.
eggs – 5
milk – 590 ml (2 ½ cups)
almond flour – 100 g (1 cup)
buckwheat flour – 2 tablespoons
maple syrup – 2 tablespoons
baking powder – 1 teaspoon
salt – a pinch
unsalted butter – 2 tablespoons
Preheat the oven to 230°C (450°F). Place a baking dish (size 20×25 cm = 8×10 inch) inside the oven – it should be hot before adding the batter into it.
Beat the eggs in a large bowl. Add the milk, flours, maple syrup, baking powder, and salt. Stir until you get a runny but smooth batter. Remove the baking dish from the oven and place the butter into it. It will melt from the heat. Pour the batter into the dish. Bake for around 30 minutes or until nicely browned and fluffy. After removing it from the oven it will collapse a little bit – this is not a problem. Cool slightly before serving. Enough for 4-6.