Wednesday, 1 February 2017

Buckwheat Pancakes with Hazelnut spread and Orange

We have a huge Drugstore chain here in Germany and they sell their own organic food products. In between all the different things there was a stack of small recipe collections. This is where this recipe comes from.

I sometimes use buckwheat flour when baking, and just exchange 10 % of the regular flour through the buckwheat flour. Do not use more, it does not contain gluten, so the bread wont be in the same way as usual.
I came across this type of flour during my trip all around the coast of the Bretagne (Brittani)in France a couple of years ago. They use the flour in their Galettes, savoury pancakes filled with salmon, ham or eggs and they are delicious. So when I go grocery shopping in France, the buckwheat flour I buy there comes from the Bretagne.

recipe for 4:
150 g buckwheat flour
60 g Greek yogurt
200 ml whole milk
2 eggs
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp vanilla extract
1 pinch of salt
coconut oil for the pan
1 Orange
Hazelnut spread
or Mango Pineapple jam

You will need 20 minutes to rest the batter!
Combine the wet ingredients and sieve in the buckwheat flour with salt, baking powder and soda. Stir until everything is combined and set aside to rest.

Peel the orange with a knife down to the flesh, safe the juice and cut it into round slices.
In a nonstick pan melt some coconut oil and make a 15 cm round pancake batter spread in the oil,
bake for 1-2  minutes until you see bubble holes forming all over the pancake, flip and bake for a minute more.

Store in a warm oven on a platter until all 8 pancakes are baked.

Spread Nutella or Mango jam on top and serve with slices of orange.

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