M A K E S 1 0 Ė 1 2 P A N C A K E S
These wholesome and filling pancakes are a regular Sunday breakfast in our house. I use buckwheat flour
because I love the rich, nutty flavour, so the fact that itís incredibly nutritious is a bonus! Contrary to its name, buckwheat is neither related to wheat nor is it a grain. Itís the seed of a plant from the rhubarb family, so itís gluten free and easily digestible. Itís also high in protein, antioxidants, magnesium, trace minerals such as manganese, and may contribute to reducing blood sugar levels after meals. Yup, these pancakes are good for you. If you have leftovers, they keep well in the fridge for a couple of days. The trick to ensuring perfect, fluźy pancakes is to add the whisked egg whites to the batter just before youíre ready to fry. If youíre entertaining friends for brunch, you can make the batter the night before and refrigerate it. Just add the whisked egg whites to the batter in the morning Ė quick and easy!
70 g (Ĺ cup) hazelnuts
3 eggs, separated
60 g butter, melted
500 ml (2 cups) buttermilk or whey
300 g (2 cups) buckwheat flour
1 teaspoon bicarbonate of soda
pinch of sea salt
ghee or coconut oil, for frying
maple syrup or raw honey
sheepís milk yoghurt
strawberries, hulled and quartered
small basil leaves
Preheat the oven to 180įC and line a baking tray with baking paper.
Sprinkle the hazelnuts on the prepared tray and roast for 10Ė15 minutes.
In a large bowl, whisk together the egg yolks, melted butter and buttermilk or whey. Add the flour, bicarb soda and salt and mix well.
Whisk the egg whites in a separate bowl until they form soft peaks. Gently fold the egg whites into the batter just before youíre ready to cook.
Place a large frying pan over medium heat and grease with a little ghee or coconut oil. When the pan is hot, ladle in the batter to form pancakes 10Ė12¶cm in diameter. Once bubbles start forming (about 2¶minutes), flip the pancakes. Donít worry about making perfectly identical shapes. I reckon a stack of fluffy golden pancakes looks better when theyíre beautifully uneven!
Transfer the cooked pancakes to a plate and cover with a clean tea towel, so they stay warm while you cook the remaining batter.
When the hazelnuts are golden and aromatic, remove them from the oven and wrap in a clean tea towel to steam for 1 minute. Rub the hazelnuts in the tea towel to remove the skins, then roughly chop.
To serve, stack two or three pancakes on a plate with a drizzle of maple syrup or honey between each one. Serve with a generous dollop of sheepís milk yoghurt, a small handful of strawberries, a sprinkle of basil leaves and the hazelnuts.
Photographer credit: Rob Palmer
Recipe Credit: These recipes have been extracted from Happy & Whole by Magdalena Roze, published by Plum, RRP$39.99, available in all good bookstores now. You can buy the book here.
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