Durrow Mills Sprouted Buckwheat Pancakes with jam and yoghurt

Reasons to make these one-bowl sprouted buckwheat pancakes for breakfast: 1. They’re super easy. 2. They make for a family of happy eaters as everyone can customise the toppings to their liking. 3. They’re extra nutritious from the replacement of normal white flour with 100% sprouted whole grain buckwheat flour 4. Did we mention they’re delicious?

A better flour

This easy recipe comes from Lisa Larkin, the founder of Durrow Mills and the first person to produce sprouted flour in Ireland. Before Lisa started the company, she became interested in sprouting flours while looking for foods that would help with the digestive issues her young family were dealing with.

Lisa started experimenting with sprouting, drying, and milling organic grains at home. Pretty soon, she was producing flours for friends and extended family as well. By the time she started Durrow Mills, Lisa had solidified her process and found a way to scale her high-quality sprouted flours for people throughout Ireland.

Lisa told us she makes these pancakes nearly everyday as they’re so easy, and loved by everyone—kids and all—in her family.

You'll find that sprouted flour has so much more character and flavour than other flours you've worked with. Getting to enjoy the delicious nutty fragrance of the buckwheat flour is one of the best parts about whipping up these pancakes.

One Bowl Sprouted Buckwheat Pancakes

Serves at least 4 people

  • 200g Durrow Mills Organic Sprouted Buckwheat Flour
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 1 tsp Sugar (optional)
  • 300ml Milk or Milk Alternative, plus more as needed
  • 1 Egg
  • Butter or Coconut Oil, for cooking
  • Toppings of choice, see ideas below recipe
  1. In a large bowl, whisk dry ingredients then make a well in center and pour in milk and egg. Whisk wet ingredients until egg is incorporated, then whisk everything together until there are no more dry streaks of flour and the batter is nearly smooth (some lumps are okay). This batter is thicker than the usual batter, but it should still spread easily around the pan, so you may need to add a little more milk.
  2. Heat a frying pan over medium heat. Once at temperature, melt a knob of butter or coconut oil, then pour in a small ladleful of batter and swirl the pan to spread.
  3. Cook until the edges are set and small bubbles erupt over the surface of the pancake. Use a spatula to flip the pancake, then cook for another 30 seconds or so, until the underside is set.
  4. Stack pancakes on a plate and leave in a warm oven until ready to serve.

Topping Ideas

Durrow Mills Sprouted Buckwheat Pancakes with Fried Egg, Grated Cheese and Microgreens

Savoury:

  • Grated Dunmanus Cheese, Fried Egg & Microgreens
  • Ricotta or Creamy Vegan Cheese with sautéed Kale & Mushrooms
  • Creamy Vegan Cheese & Fermented Beetroot with Ginger

Sweet:

Get more sprouted flour recipes:

  • Sprouted Banana Bread Recipe—So Tasty and Nutritious
  • Baked Sprouted Crepes with Spring Greens and Ricotta

More from Durrow Mills

Look out for a full interview with Lisa from Durrow Mills that we’ll be posting on the blog next month. You won't believe the amount of work that goes into each package of sprouted flour, and you’ll get loads of ideas about how to integrate her flours into your regular baking.