Superfood - March-April 2017

SUPERFOOD 31

ANCIENT GRAINS

PHOTOGRAPHS: CHRIS MOSLER

Buckwheat Pancakes with

Mushrooms & Kale

PANCAKE BATTER

• 2 eggs


• 200ml (generous ¾ cup) unsweetened
  almond milk


• 100g (3½oz) buckwheat fl our


• 2 tsp baking powder


• ½ tsp salt


• ¼ tbsp sunfl ower oil

MUSHROOMS & KALE

• 75g (2¾oz) chestnut mushrooms, thinly sliced


• 25g (1oz) chanterelles/oyster
  mushrooms, sliced


• 25g (1oz) kale, chopped and stems discarded


• 1 tsp fresh thyme, fi nely chopped


• freshly ground black pepper


• ¼ tbsp sunfl ower oil


• halved cherry tomatoes and thyme sprigs,
  to garnish

SERVES: 4 (MAKES 12)

PREP TIME: 35 MINUTES

COOKING TIME: 20 MINUTES

1. To make the pancake batter, whisk together
   the eggs, milk, buckwheat fl our, baking powder
   and salt. Leave the batter to stand, covered for
   half an hour.


2. Heat 1 teaspoon of sunfl ower oil in a large,
   non-stick frying pan. Drop three scoops of
   batter into the pan with space around each.
   Shake the pan to spread the batter a little (I used
   a 60ml/¼ cup measure as my scoop).


3. Fry until the top begins to set and small
   bubbles appear. Flip and fry for a couple of
   minutes until the pancakes are brown on both
   sides. Keep warm in the oven while you cook
   the rest of the pancakes in batches in the oil.


4. Heat ¼ tablespoon of oil in a frying pan and
   add the chestnut mushrooms. Fry gently until
   they release their juices, then continue frying
   until the juices have evaporated off. While the
   chestnut mushrooms are cooking, steam the
   chopped kale for 5–8 minutes, until tender.


5. Add the chanterelles/oyster mushrooms to
   the chestnut mushrooms and fry for a further
   two minutes. Add chopped thyme and black
   pepper and cook for a few seconds more.


6. Serve the pancakes in stacks with some
   mushroom mixture between each layer, a pile of
   kale and a few halved cherry tomatoes, topped
   with thyme sprigs by their side.
   PER SERVING 157kcals, 6.9g protein, 6.1g fat,
   (1.2g saturates), 19.2g carbs, 2.4g fi bre, 1g sugar,
   0.6g sodium

SF9_P30-35 Ancient Grains SHSD.indd 31 06/02/2017 10:51