Buckwheat pancakes with mushrooms
(1)
1 hour 10 minutes
These gluten-free pancakes are full of nutritious ingredients: linseeds, buckwheat, brown rice flour and more! The balsamic mushroom and leek topping is equally delicious on its own.
Patsy Jamieson, Diane Temple
1 person made this
Ingredients
Serves: 8
- 1 cup buckwheat flour
- ½ cup brown rice flour
- 1½ teaspoons gluten-free baking powder
- 2 tablespoons ground linseeds
- freshly ground black pepper
- 2 eggs
- 1½ cups skim milk
- 2 tablespoons chopped fresh parsley
- 2 tablespoon chopped fresh chives
- olive oil cooking spray
- 4 small truss tomatoes, or 4 halved roma tomatoes
- Balsamic Mushrooms and Leek
- 2 teaspoons olive oil
- 1 leek, halved lengthways and sliced
- 3 teaspoons fresh thyme leaves
- 350 g mushrooms, sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh parsley
Directions
Preparation:25min ›
Cook:45min ›
Ready in:1hour10min
- Sift flours and baking powder into a large bowl, stir in linseeds and add freshly ground black pepper. In another bowl whisk eggs and milk and stir in parsley and chives. Make a well in the centre of the flour and pour in egg mixture and whisk slowly until all the flour is mixed. Chill for 30 minutes. Stir mixture again. Pour into a jug.
- Heat cooking spray in a large frying pan and add two ¼-cup amounts of mixture to the pan. Cook for 1 to 2 minutes each side, until golden, on a low–medium heat. Remove, keep warm. Continue with remaining mixture, wiping pan between each batch with paper towels and respraying the pan. Do not spray towards direct heat.
- Roast whole tomatoes or roast, grill or pan-fry halved tomatoes until cooked. Sprinkle on freshly ground black pepper.
- Meanwhile, heat oil in a large frying pan and cook leek and thyme for 4 to 5 minutes until leek is soft. Add mushrooms and cook for 3 to 4 minutes until mushrooms are soft. Stir through balsamic vinegar, parsley and freshly ground black pepper. Use a slotted spoon to serve.
- Serve pancakes with balsamic mushrooms and leek, and tomatoes.
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Reviews and Ratings
Global Ratings:
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Reviews in English (1)
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:The family loved this breakfast! I didn't use a leek, but used an onion instead. I will be making these again! - 05 May 2013
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