Buckwheat pancakes SERVES 1 3 heaped tbsp buckwheat flour* 40ml milk 1 organic egg Knob of butter *You can substitute buckwheat with spelt l
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Mix the flour, milk and egg. Heat the butter in a non-stick frying pan over a medium heat and ladle in the mixture. Move the pan around or use the back of a spoon to thin the mixture. 2 Let it cook for two minutes on each side, before carefully removing the pancake with a spatula and placing it onto a baking tray ready for your topping.
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1 tbsp olive oil ½ red onion, finely chopped Handful of chestnut mushrooms, finely chopped 1 tsp fresh thyme leaves 1 tbsp chutney of choice 1 slice of good-quality ham 30g hard cheese of choice (we like cheddar), grated Salt and pepper
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By Food Editor Emma Winterschladen.
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3 tsp butter 2 large handfuls of spinach 3 tbsp ricotta Squeeze of lemon juice 2 tbsp honey 50g pine nuts Lemon zest Salt and pepper
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These new savoury spins on pancakes make a tasty change to lemon and sugar. Simply fry your buckwheat crêpe, layer with your chosen topping, and pop under the grill – a fun and filling meal for one.
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On the flip side
Spinach, ricotta and pine nut brittle
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1 Preheat the grill to 200°C/400°F/
gas mark 6. In a saucepan, melt two tsp of butter over a mediumgas mark 6. Heat the olive oil in low heat and add in the spinach. a saucepan over a medium heat and Cook for a minute or so until the sauté the red onion, mushrooms spinach has wilted, then mix in and thyme for five minutes until the ricotta cheese and lemon they start to caramelise. juice. Season well and spread the 2 Spread the chutney over mixture over the pancake. the pancake, before evenly 2 Wipe the pan clean and heat spooning on the red onion the remaining tsp of butter and and mushroom mixture. Tear the honey. Swill it around before the ham into small pieces adding in the pine nuts, covering and sprinkle on top, along them with the honey. Allow the with the cheese. pine nuts to turn golden for a 3 Place in the oven for approx minute or so, being careful not eight minutes, keeping an eye to burn the honey. Pour the pine on it until the cheese is melted nuts and honey onto parchment and the ham crispy. paper. Place the pancakes under the grill for five minutes while the brittle cools. 3 To serve, break the pine nut brittle into chunks on top of the pancake, season well and grate over a scattering of lemon zest.
1 Preheat the grill to 200°C/400°F/
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