Buckwheat pancakes with papaya compote
These thin buckwheat pancakes with papaya compote are a healthy alternative – not too mention that they’re also gluten-free and dairy-free. But you can use animal milk if dairy isn’t an issue for you, and soya or coconut milk work with this recipe too!
Ingredients
Method
- Mix the flour and salt in a bowl. Add half of the milk and the egg. Mix, then add the oil and enough milk to get the consistency of single cream (you can use a blender or hand-held stick blender too). Set the batter aside – for about 30 minutes if you can.
- Whilst the batter is resting, make the papaya compote. Peel the papaya and cut it in half. Scrape out the seeds then thinly slice the flesh. Heat a pan and add a drop of oil. Add the papaya slices, sprinkle over the sugar & cinnamon, then cook for a minute, stirring gently. Add the lemon zest and juice – let it bubble until it starts caramelizing. Then turn the heat off and keep it warm under a lid.
- Heat a heavy-based or crepe pan over a moderate heat, then add a spoonful of oil and wipe it round the pan with kitchen paper. Put aside the oily paper.
- Ladle some batter into the pan, tilting the pan to allow the mixture to spread evenly and thinly. Cook for about 30-45 second. When the edge of the pancake turns golden turn or flip it over and cook for another 30 seconds or so. Slide it out to a plate. Wipe the pan with the oily kitchen paper and repeat this step with the rest of the batter. You should get about 8 pancakes.
- Warm up the papaya compote ( you can add some orange or almond liquor at this point) and spoon some onto the middle of a pancake. Drizzle some honey/ maple syrup over and roll it up. Dust with some icing sugar mixed with cinnamon if you like.