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Recipe - Buckwheat pancakes with spicy fruit chutney
Fri Nov 27 2009
Ingredients
1½ cups buckwheat flour
2 cups water
1tspn cardamom powder
½ tsp bi-carb soda (optional if you like them fluffy)
ghee for frying (or coconut oil or butter)
¾ cup raisins or sultanas
½ cup dried dates
½ tsp cinnamon
1 tsp fennel powder
1 inch finely grated ginger or 1tspn ginger powder
linseed, sesame seed, pepitas and sunflower seeds for garnish
Method
Mix the flour, water, cardamom powder, bi-carb and water with a whisk in a bowl till a smooth consistency. Make the mixture more watery for crepe style.
Place the raisins, dates, cinnamon, ginger & fennel powder in a saucepan and cover with water. Bring to the boil then lower heat to simmer until dates are soft and can be mashed with a fork. Keep on low heat until most of the water has evaporated.
Heat a fry pan on high heat then reduce to moderate. Melt the ghee to cover the base of pan and add mixture to the desired size. Flip the pancake once the top is bubbling & edges are drying. Fry till golden brown.
Serve with the chutney and sprinkle the seed mix over the top. Enjoy!
