The batter for these buckwheat pancakes can be made in advance and stored, covered, in the fridge for up to a day. It is good for making small pancakes but if you want to make larger ones, you’ll need to add a little more water or milk to create a thinner batter. Guacamole makes a good filling for savoury pancakes. To make sweet pancakes, add 1 teaspoon of ground cinnamon to the flour, and serve the pancakes with jam and cream, or lemon juice and maple syrup.
Serves 4
- 110g/4oz buckwheat flour
- ½ tsp salt
- 1 free-range egg, beaten
- 240g/8½oz natural soya yogurt (or other natural yogurt)
- 240ml/8fl oz water
- butter, olive oil or coconut oil, for frying
For the guacamole
- 2 ripe avocados, peeled and stoned
- juice of 2 limes
- 2 ripe plum tomatoes, finely diced
- sea salt and freshly ground black pepper
Combine the flour and salt in a mixing bowl and make a well in the centre.
Combine the egg, yogurt and water in a jug, then gradually beat the mixture into the flour until you have a smooth batter. Leave to rest for an hour or more.
Meanwhile, make the guacamole. Mash the avocado flesh in a bowl. Add the lime juice and mix well, seasoning with salt and pepper to taste. Cover until ready to serve.
Heat a little butter or oil in a frying pan and drop tablespoons of the batter into the pan. Cook for a few minutes until the undersides are starting to brown before gently turning them over and cooking the other side for a couple of minutes until browned. Remove the pancakes from the pan to a warm place and continue frying until you have used all the batter.
Pile the guacamole on the pancakes and top with the tomatoes – or roll up larger pancakes – to serve.
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