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buckwheat & blueberry pancakes with maple cashew cream recipe

Written on Sunday, September 11, 2016 | 7:24:00 AM




MAKES: 12 x 8 cm (3¼ inch) pancakes
PREPARATION: 10 minutes, once cashew cream is made
COOKING: 15 minutes

Ingredients : 
- 2–3 tablespoons maple syrup, plus extra for drizzling 
- 250 ml (9 fl oz/1 cup) cashew cream 
- 50 g (1¾ oz) buckwheat flour
- 50 g (1¾ oz/1/3 cup) plain (all-purpose) flour
- ½ teaspoon baking powder
- 1 tablespoon caster (superfine) sugar
- 1 pinch fine sea salt
- 200 ml (7 fl oz) non-dairy milk
- ½ teaspoon vanilla extract
- ½ teaspoon vegetable oil, plus more for frying
- 2 tablespoons mashed banana
- 100 g (3½ oz/2/3 cup) blueberries, plus extra to serve

Preparation Method :
1) Stir the maple syrup into the cashew cream and chill until ready to serve.

2) In a mixing bowl, whisk together the flours, baking powder, sugar and salt. In a jug, mix together the milk, vanilla, the vegetable oil and the mashed banana. Gradually whisk the wet ingredients into the dry to form a smooth batter. Fold in the blueberries.

3) Heat a large heavy frying pan and add a little oil. Wipe the oil over the base of the pan with a paper towel. When the pan is hot, drop in heaped tablespoons of the batter and cook over a medium–high heat for 1 minute, or until bubbles start to form on top. Flip and cook for about 30 seconds more. Repeat until the batter is used up, keeping the cooked pancakes warm.

4) Serve with a dollop of the chilled maple cashew cream, a drizzle of maple syrup and some extra blueberries.

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