Buckwheat pancakes with leek, parsnip and Swiss cheese
Ingredients:
4oz/100grams plain wholemeal flour
4oz/100gms buckwheat flour
Pinch salt and turmeric
3 eggs
15fl oz/450mls milk
11b /500grms leeks
12oz/300grms parsnips
1oz/25gms butter
2tbsp live yoghurt
3 cloves of garlic
1tsp Dijon mustard (optional)
½ tsp thyme
4oz/1OOgms Swiss cheese or another strong cheese
Method:
- Put the flours, salt and turmeric in a bowl
- Whisk the eggs and milk together
- Slowly add the eggs and milk and whisk till you have a creamy batter
- Brush olive oil onto a frying pan and cook each pancake for a minute or two on each side. This batter is enough for 12 pancakes
- Put the oven on at 190/375f/gas 4
- Meanwhile prepare the leeks by cutting them in half length ways and slicing them at ½ inch intervals
- Peel the parsnips and grate on the thickest section of the grater
- Peel and crush the garlic
- Melt the butter in a pan and cook the garlic and leeks until tender
- Stir in the grated parsnip cook for a couple of minutes then add the thyme and mustard and cook for a further 3 minutes
- Add the yoghurt and cook for 2 minutes
- Pour the mixture in to a bowl to cool before adding the cheese which you have grated
- Place a pancake on a work surface and add 2 tbsp of the filling before tightly rolling it up
- Carry on till all 12 are done and place on a baking tray and put in the oven for 20 mins
Original Source:
Izzy Silvester
