FERMENTED BUCKWHEAT PANCAKES WITH BLUEBERRY SAUCE
This recipe is Inspired by my last meal in L.A. earlier this month: a single fluffy, thick, moist, pancake — yeasty and risen, American-style — and with blueberries of course.
After enjoying my brunch so much, I decided that I had to replicate the delicious dish, which I’d teamed with a chai latte (check out my chai recipe page 38), when I got back home. I don’t have a sourdough starter (it’s like having another pet and I’ve got my hands full with 3 dogs) which is a great way to make baked goods without the yeast, so I went with the buckwheat cake batter from my Pear Thyme and Buckwheat cake from East by West (page 108) and thinned it out a tad to make a pancake.
Buckwheat flour is soaked overnight with yoghurt to lighten it up with a little fermentation in the warmth of a summer evening — or failing that, an overnight stay in the airing cupboard (or in the oven with the light on!). The buckwheat flavour mellows whilst the buckwheat becomes more digestible. As per usual, I turned the pancake into a vehicle for spices, and then just because, I added a little rose extract to a very simple blueberry sauce (remember, fresh fruit is harder to digest with other foods, and cooking makes it all much easier) to keep things fragrant and oh-so-tasty.
Makes 3-4 pancakes
140g (1 cup) buckwheat flour
120g (1⁄2 cup) homemade/live yoghurt or coconut yoghurt (see page 259)
120ml (½ cup water) water
1 tsp baking powder
pinch of fine sea salt
3 tbsp jaggery or maple syrup
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp nutmeg
butter/ghee or coconut oil, for greasing
For the blueberry rose sauce
300g fresh (or frozen) blueberries
1 tbs jaggery or maple syrup
¼ tsp rose water, depending on strength
¼ tsp vanilla extract
The day before you wish to serve, combine the flour with the yoghurt and water, cover and then leave the batter overnight at room temperature (in the airing cupboard if it’s very cold weather!) or for a few hours at least on a warm day.
When you are ready to eat, mix in the rest of the ingredients.
Heat a large non-stick pan to a medium-high heat and grease with butter, ghee or coconut oil.
When the pan is very hot (test by adding a drop of batter — it should sizzle right away), add a ladleful of the pancake mixture. If the pan is hot it should form a round shape and bubbles will begin to appear.
Cook for 3-5 minutes until it begins to lift from the bottom. When it comes off easily gently turn it over and cook on the top side for a minute (adding a bit more butter if necessary) before transferring to a plate. Repeat with the rest of the batter.
Meanwhile, to make the blueberry rose sauce, rinse the blueberries and add to a saucepan with the jaggery. Simmer, lid on, until they begin to break down. Add a tablespoon of water if it starts to dry out. Remove from the heat and add the rose water and vanilla extract. Taste and add a little more rose water if needed.
Serve each pancake with a generous spoon of sauce, finish with a sprinkle of jaggery or some toasted desiccated coconut.
East by West tip: for another sweet buckwheat recipe, try the Buckwheat Banana Bread.