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Home » , » Apple And Blueberry Buckwheat Pancakes With Maple Syrup Recipe

Apple And Blueberry Buckwheat Pancakes With Maple Syrup Recipe

Written on Saturday, December 31, 2016 | 2:25:00 PM




Serves : servings 
Preparation time : 10 minutes       Cook : 15 minutes

Ingredients : 
- 2 red eating apples, ends trimmed
- 150 g (5 oz) buckwheat flour
- ½ teaspoon salt
- 2 teaspoons gluten-free baking powder
- 2 tablespoons caster sugar
- 300 ml (½ pint) buttermilk
- 1 egg
- 125 g (4 oz) fresh blueberries
- 1 tablespoon sunflower oil

To serve :
- handful of blueberries
- maple syrup or honey

Preparation Method :
1) Using a spiralizer fitted with a 3 mm (⅛ inch) spaghetti blade, spiralize the apple.

2) Sift the flour, salt and baking powder into a large bowl and stir in the sugar. Whisk together the buttermilk and egg in a jug. Gradually beat the buttermilk mixture into the flour to make a smooth batter. Stir in the spiralized apple and the blueberries.

3) Heat a large nonstick frying pan over a medium heat. Dip a scrunched up piece of kitchen paper into the oil and carefully use this to grease the hot pan. Drop 4 large tablespoons of the batter into the pan (this will make 4 small pancakes) and cook for 2–3 minutes until bubbles start to appear on the surface and the underside is golden brown. Flip over the pancakes and cook for a further 2 minutes. Keep the pancakes warm while you cook the remaining batter, greasing the pan with a little more oil if necessary.

4) Place 3 pancakes on each plate, add some blueberries and a drizzle of maple syrup or honey and serve immediately.

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