- Food & Drink
Buttermilk buckwheat pancakes 2
I don’t know why I bought a bag of buckwheat flour. I’m sure, at the time, I was full of brilliant buckwheat-based ideas. I expect I was on the cusp of sparking a buckwheat revolution that would sweep the country and have everyone saying how glad they were I’d brought buckwheat flour to their attention.
Whatever that initial inspiration was, it’s gone. The buckwheat was bought home, put in the cupboard and forgotten for a few weeks. Lonely and abandoned, it sat with the other, more popular flours and watched their levels go down. Finally, with no plain flour in the house, it knew its time would come. I’d hardly go without my daily carbs, would I?
Buckwheat pancakes with rhubarb compote
For the rhubarb compote:
300ml cold water
150g caster sugar
2 strips pared orange zest, white pith rmeoved
500g rhubarb, trimmed and sliced into 2cm long chunks
FOR THE PANCAKES:
200g buckwheat flour
1 tsp baking powder
25g caster sugar
1 medium egg, beaten
Clarified butter, for frying
Yogurt or crème fraîche, to serve
Place the water in a pan and stir in the sugar. Place over a low heat and warm, stirring, until the sugar has dissolved. Add the orange zest and turn up the heat to bring it to the boil. Once it’s boiling, boil for 2 minutes, then add the rhubarb, cover and continue to cook for 1 minute. Remove from the heat and set aside, covered.
Make the pancake batter by sifting the flour and baking powder into a bowl with a pinch of salt. Stir in the caster sugar. Whisk in the egg to make a thick mess, then slowly whisk in the buttermilk to make a thick, smooth batter.
Place a tsp of clarified butter in a large frying pan over a medium heat. Swirl it around to coat the pan and once the pan is warm add 3–4 tablespoonfuls of the batter to make 3–4 pancakes (depending on how big your frying pan is). Gently fry for 3–4 minutes or until the underneath is golden and the top if full of bursting bubbles. Flip with a spatula and cook for a further 1–2 minutes or until cooked through. Slide onto a plate and keep warm while you cook the remaining batter to make 16–18 pancakes, wiping the pan clean with kitchen paper in-between each batch.
Divide the pancakes between 4 small warm plates and spoon over the rhubarb compote. Top with a dollop of yogurt or crème fraîche and get stuck in.