How to make Mediterranean style buckwheat pancakes recipe

Charred mediterranean vegetables on a buckwheat pancake

These incredibly tasty savory pancakes were inspired by a local coffee shop that sells pancakes. This version of the pancake is gluten-free and serves as a light and enjoyable base for homemade humous together with a selection of chargrilled vegetables, goats cheese and a balsamic glaze.

Serves

2 people

Ingredients

For the pancakes

  • 250g buckwheat flour
  • 1 large free range egg
  • 500-600ml milk
  • Pinch of ground rock salt
  • Olive oil

For the hummus

  • 100g organic chickpeas drained and rinsed
  • 1 tsp tahini
  • Juice from 1 half lemon
  • 1 garlic clove, peeled and crushed
  • 1 tbsp olive oil
  • Water (in case the thickness needs adjusting)

For the Mediterranean topping

  • 1 half aubergine, thinly sliced, lengthways
  • 2 small bell peppers (red or yellow), thinly sliced
  • Small handful of plum, cherry or vine-ripened tomatoes, roughly sliced
  • 50 – 100g goats cheese, crumbled or sliced
  • Small handful of fresh basil

For the balsamic glaze

  • 4 tbsp organic balsamic vinegar
  • 1 tbsp clear runny honey

Method

For the buckwheat pancake batter

Add the buckwheat flour to a large mixing bowl, add the salt before mixing together. Create a well in the flour large enough for the egg. Crack the egg into the well. Using a small whisk, carefully beat the egg inside the well. Continue gradually incorporating the flour with the egg using a wooden spoon until a sticky dough-like mixture is formed. Pour in some of the milk (it should not be necessary to add all the milk, but only what you need to create a smooth batter) and mix in, incorporating more of the flour. Keep adding a little more milk and repeat the process until all the flour has been mixed in. What you should have is a smooth batter with a little thickness, almost like thick milk. Cover with clingfilm and leave in the fridge.

For the hummus

Add all the ingredients into a food processor and blend to form a smooth and thick consistency. Add a little water if the hummus is too thick for the processor to handle.

For the Mediterranean topping

On a hot griddle pan over a high heat, add the vegetables in batches and cook until soft and nicely charred. Leave to one side.

For the balsamic glaze

Add the balsamic vinegar and honey to a small non-stick frying pan and reduce on a low heat for approximately 5-10 minutes. When the balsamic vinegar and honey begin to thicken, turn off the heat and leave to one side – the cooling down process will soon create a nice thick syrup.

For the buckwheat pancakes

In a large non-stick frying pan (we used a 30cm one), add a tiny amount of oil and slowly bring to a medium heat. Use a ladle to portion and pour in the batter, and fry on each side for 2 minutes. This recipe will make around 6 pancakes.

For each pancake, spread the base with some hummus, throw on the charred vegetables with the slow roasted tomatoes, goats cheese and some basil leaves. To finish, drizzle with the balsamic glaze.