It has taken me a long time to like buckwheat. I have always used it in my cooking as it is a good, relatively easy to find, gluten free product. It wasn’t until I made these pancakes that I started to really appreciate the subtlety of this flour with its unique earthiness. It took me 20 minutes to make the stack in the photo. This is great weekend treat that the whole house would enjoy.
100g buckwheat flour
1 large egg
125ml soya milk
125ml apple juice
2 tablespoons (30ml) of Greek yoghurt
60g sultanas soaked in water for one hour
50g roasted hazelnuts
Zest of one lemon and one orange
Heat the oven to 200 degrees, and place the hazelnuts onto a baking tray and roast in the oven until nice and golden. Leave to one side to cool.
In a medium sized bowl whisk the egg, soya milk, apple juice, yoghurt and buckwheat flour together. Use the 5oml of the water to get a good dropping consistency with the batter. That means so the batter is thick enough so it retains its shape in the pan when you drop it into the pan. If you think that the mix does not look wet enough you can add another 25ml of water being careful not to make the mix too wet. Drain the water off the sultanas and add to the batter. Roughly chop the hazelnuts, zest the orange and lemon (optional) and add to the batter.
Take a non-stick pan and a plastic or silicone egg slice. Put the pan on a high flame. Get the pan really hot then turn down to medium. Add a little bit of olive oil and drop in about 50ml of the batter (small ladle), it should set straight away. Use your spatula stop the batter running by bringing it back into shape.
After a couple of minutes add a touch more olive oil and flip. It should be a nice even brown colour. It will take a few attempts before you get the hang of it.