Every morning I have the same debate at breakfast – sweet or savoury. It’s always a tough call right? This recipe ticks the pancake box, while being all kinds of deliciously savoury. It’s a win-win.
SERVES: Makes 6 pancakes
- 125g buckwheat flour
- 1 free-range egg
- 150ml milk
- 1 tbsp mixed dry herbs
- ½ tsp sea salt
- 1 tsp olive oil
- 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)
- 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.
- Add the milk and an equal amount of water, then mix until smooth.
- Set aside, whilst you make the filling.
- Mix the yoghurt, cucumber and tomato together until combined and set aside.
- Heat the oil in a pan over a medium heat.
- 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.
- 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.
- Remove the pancake to a plate and top with yoghurt, kale and mushrooms, then season and devour.