Buckwheat pancakes topped with ice cream, salted toffee sauce, bananas and peanuts

GILL MELLER’S BUCKWHEAT PANCAKES

We love the unique crisp texture and nutty flavour of these classic buckwheat pancakes.

They’re great with a squeeze of lemon and a dusting of sugar, but Gill has decided to go all out with the accompaniments this time – a delicious combination of vanilla ice cream, salty toffee sauce and bananas, all finished with a generous sprinkling of peanuts.

Makes about 8 pancakes

INGREDIENTS

200g of buckwheat flour

Pinch of salt

2 Stonegate Estate eggs

600ml milk

50g butter, melted

For the salted toffee sauce

75g butter

150g dark brown soft sugar

25g black treacle

100 ml double cream

A good pinch of flaky sea salt

 

To serve

2 – 3 ripe bananas

50g of salted peanuts, roughly bashed

Your favourite vanilla ice cream

METHOD

  1. Place the flour and salt in a large bowl. Make a well in the centre and crack in the eggs. Pour in half the milk and whisk until you have a thick, smooth batter. Pour in the remaining milk and whisk again. You’re aiming for the consistency of double cream. Cover the batter and refrigerate until needed.
  1. Meanwhile,place the butter, soft brown sugar and treacle into a medium sized saucepan and set it over a medium high heat. When the butters bubbling away and the sugar has melted, pour in the cream and give it a good stir. Bring the sauce back to a gentle simmer and cook for a minute or so before removing from the heat.
  1. When you’re ready to cook the pancakes, heat a large non-stick frying pan over a low heat. Add the butter and when it’s bubbling, pour nearly all of it into the bowl of batter and whisk.
  1. Use a ladle to spoon the pancake batter into the pan, then tilt the pan to spread the mixture out evenly.
  1. As it sets shake the pan to see if the pancake is loose, then flip it over with a palette knife. Cook the other side for 30 – 40 seconds, until golden, then slide the pancake out onto a warm plate. Repeat until you have used up all the remaining batter.
  1. Serve the pancakes warm with a good scoop of ice cream, some sliced banana, a healthy trickle of toffee sauce and some crunchy peanuts to finish.
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