Buckwheat pancakes with apple compote and maple cinnamon cream
Buckwheat pancakes with apple compote and maple cinnamon cream
350ml buttermilk
25g melted butter
2 eggs, separated
250g buckwheat flour
Just over half a teaspoon baking soda
Oil for frying
Whisk the buttermilk, butter and egg yolks in a bowl. Add the flour and baking soda, a pinch of salt and whisk until smooth.
Whisk the egg whites in a separate bowl to soft peaks and then fold into the batter.
Heat 2 teaspoons of oil in a large pan and when hot drop tablespoons of the batter. When bubbles appear, flip over and cook for another minute on the other side. Repeat with all the batter.
Apple Compote
4 red eating apples, peeled, cored and diced
75g brown sugar
2 tablespoons raisins soaked in 50ml apple brandy, brandy or apple juice for 2 hours
Place the apples and sugar in a pan and cook until the sugar is dissolved and apples starting to go soft. Add the raisins and cook for a further minute.
Cinnamon maple cream
250ml double cream, whipped
2 tablespoons maple syrup
1 teaspoon ground cinnamon
Whisk together.
Serve the apple compote ontop of the pancakes and then finish with a dollop of the cream.
