With Pancake Day coming up, this is a very simple recipe for some delicious gluten-free buckwheat pancakes. The texture is slightly firmer than normal pancakes and these are similar to scotch pancakes, so smaller and thicker than the crepe style, but they taste just as good! They can be enjoyed with a variety of toppings of your choice: such as maple syrup, yoghurt, berries or jam. The recipe is adapted from www.bbc.co.uk/food

Serves 4.

Ingredients.

1. 4 tablespoons buckwheat flour

2. 4 tablespoons plain flour (if you would like the pancakes to be totally gluten-free, leave out plain flour and use buckwheat flour instead)

3. 1 and a half teaspoons baking powder

4. A pinch of salt

5. 1 egg

6. 150Ml milk

7. 1 tablespoon vegetable oil, plus extra for frying

8. Maple syrup, yoghurt or berries for serving (optional.)

Method.

1. Sift the flours, baking powder and salt into a mixing bowl.

2. In a separate bowl, beat the egg with the milk and oil until thoroughly combined.

3. Add the wet ingredients to the dry ingredients and mix thoroughly.

4. Heat a non-stick frying pan over a medium-high heat. When it is hot ( I place my hand just above the surface to feel the amount of heat), add a drizzle of oil and carefully wipe it across the pan with a thick piece of kitchen paper. Use a dessert spoon to spoon the batter into the hot pan. One spoonful will make one pancake so make sure you space each spoonful to give room for the pancake to spread a little. In a large pan you should be able to fit in about 4 pancakes. After about a minute the edges of the pancake should be set with little bubbles appearing across the surface. Flip the pancakes over with a spatula and cook for 30 seconds.

5. Set the pancakes aside ( using the spatula again) on a warm plate or baking tray while you cook the remaining batter in the same way, oiling the base of the pan before each batch.

6. Serve the pancakes in a stack, drizzled with toppings such as maple syrup, yoghurt or berries.