INGREDIENTS:

• 125g buckwheat flour
• 1 free-range egg
• 150ml milk
• 1 tbsp mixed dry herbs
• ½ tsp sea salt
• 1 tsp olive oil

To serve:

• 1 cup pine mushrooms
• 1 cup kale leaves, chopped
• ½ cup plain Greek yoghurt
• 1 small cucumber, diced
• 5 cherry tomatoes, diced
• Dill (to garnish)

METHOD:

1. Sift the flour and salt into a mixing bowl, then add the dry herbs and mix well. Crack an egg into to centre and mix again.
2. Add the milk and an equal amount of water, then mix until smooth.
3. Set aside, whilst you make the filling.
4. Mix the yoghurt, cucumber and tomato together until combined and set aside.
5. Heat the oil in a pan over a medium heat.
6. Add the mushrooms and kale, sautéing for a few minutes until the mushrooms soften and the kale wilts. Tip the mix into a bowl and add the pan back to the stove.
7. Pour in the pancake batter to cover the base of the pan thinly, Fry for a minute until the underside looks golden brown, the flip and cook the other side.
8. Remove the pancake to a plate and top with yoghurt, kale and mushrooms, then season and devour.