BUCKWHEAT PANCAKES WITH CARAMELIZED APPLE SLICES
SERVES 8 INCH (20CM) LOAF CAKE
1 cup (125 g) buckwheat flour
1 tsp. baking powder
scraped-out seeds from 1/4 vanilla pod
1 tbsp. granulated sugar
pinch of sea salt
1 1/4 cups (300ml) ice-cold carbonated mineral water
1 tart apple
Juice of 1/2 lemon
3 tbsp. flavourless vegetable oil
8 tsp. brown sugar
NUTRITIONAL VALUES
Calories: 151kcal
Fat: 7.1g (0.7g S.Fat)
Carbs: 21.2g
Protein: 2.6g
Sugar: 9g
Sodium: 51mg
METHOD
In a mixing bowl, combine the flour, baking powder, vanilla seeds, sugar, and salt. Add the mineral water and stir everything together until it's smooth. Peel, quarter, and core the apple, then thinly slice it. Place the apple slices in a small bowl with the lemon juice and water.
Heat half of the oil in the pan, then add half of the batter, spreading it out slightly if needed, and top with half of the apple slices. Cook until the edges are firm over medium heat. Half of the sugar should be sprinkled on top. Cook the pancake on the other side until golden brown, then remove from the pan. Cook the second pancake in the same manner as the first, using the remaining ingredients. Allow to cool before packaging to take with you. It's delicious either warm or cold.
Heat half of the oil in the pan, then add half of the batter, spreading it out slightly if needed, and top with half of the apple slices. Cook until the edges are firm over medium heat. Half of the sugar should be sprinkled on top. Cook the pancake on the other side until golden brown, then remove from the pan. Cook the second pancake in the same manner as the first, using the remaining ingredients. Allow to cool before packaging to take with you. It's delicious either warm or cold.
