Buckwheat pancake with caramelised seasonal fruit
Skye Gyngell, Spring
"These pancakes are more like a crêpe - they are thin and flavourful rather than fluffy American-style pancakes. I make them with lots of different toppings – in summer I add slices of ripe peach to the pan once the butter and honey have melted, but they are equally as delicious in the autumn with blackberries, or just as written here."
120g cup of plain flour
60g of buckwheat flour
3 x whole eggs
3/4 tablespoon of Grape seed oil
2 x cups of milk
A good pinch of salt
1 x teaspoon of sugar
60g of unsalted butter
1/2 cup of beer
Juice of 1 x blood orange
11/2 tablespoons of floral honey
60g unsalted butter
A pinch of sea salt
Start by sifting the flours together into a bowl and make a well in the centre. Add eggs and oil and mix to form a paste.
Gently warm the milk, butter, salt and sugar just until the butter melts. Slowly pour over the milk and butter whisking as you do so. Finally stir in the beer. Pass the mixture through a sieve and place in the fridge to rest (works really well overnight).
To cook place a non-stick pan over a medium heat, when hot add a little butter to the pan – ensure the base is well covered before ladling the batter into the pan. The batter should bubble quickly. After about a minute the edges of the pancake should be set with little holes appearing across the surface. Flip the pancakes over with a spatula and cook for 30 seconds.
Set the pancakes aside on a warm plate while you cook the remaining batter, buttering the base of the pan before each batch. Once all the pancakes are made fold each in half and then quarters. The pancakes can be made the up to 24 hours before serving.
To serve, place a non-stick pan large enough to hold four folded pancakes at a time. Melt the butter gently then add the blood orange juice and honey. Stir well with a wooden spoon to combine. Once combined add the pancakes and gently warm though. Serve on warm plates.