The buckwheat pancake recipe came from here. The roasted rhubarb recipe came from here.
The combination of the warm, nutty tasting pancakes, rhubarb roasted in maple syrup and I cream was delicious. I made this for dessert but you could easily have it for breakfast (or any time!).
To make the roasted rhubarb, preheat your oven to 200 degrees Celsius. Cut a bunch of walked trimmed rhubarb into 5cm lengths and place in a roasting dish. Drizzle with 1/4 cup maple syrup. Roast the rhubarb in the oven for 20 minutes or until fork tender.
For the pancakes, combine 295ml milk with w tablespoons of lemon juice or vinegar in a jug.
In a large bowl, combine 3/4 cup buckwheat flour, 3/4 cup plain flour, 1 tablespoon sugar, 3/4 teaspoon baking powder and 1/2 teaspoon salt. Make a well in the centre.
Combine 1 beaten egg and 1 teaspoon vanilla extract with the milk mixture. Melt 4 tablespoons butter and allow to cool slightly.
Pour the melted butter and milk mixture into the well in the flour mixture, and stir with a fork until the ingredients are just combined.
Heat a large frypan on medium heat, and lightly brush with melted butter. Pour 1/4 cup batter into the pan and spread into a 4” circle. Leave on the heat until the surface bubbles, then flip the pancake. Cook the pancake on the flip side for 1-2 minutes or until lightly browned and cooked in the middle.
Serve the pancakes warm with whatever you like.
2 comments:
Looks like a great way to serve pancakes! I obviously haven't been reading blogs enough as I just totally forgot about shrove tuesday - maybe will have pancakes tomorrow!
I normally forget too but I was determined to have pancakes this year.
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