Buckwheat Pancakes with Spicy Stuffing

Vegan

A very nice way to use left-over potatoes. This recipe tastes good with a dollop of soya yoghurt or served with Lentil Dahl and steamed cabbage or spinach.
A non-stick or well-seasoned cast-iron pan is essential to make good pancakes.
Time-saving tips:
1.Make the pancakes in advance, Re-heat by wrapping in foil and warming in a medium oven while you’re cooking the filling.
2. Make the batter the night before or earlier in the day and kept in the fridge - just give it a stir before cooking the pancakes.

Serves:

Makes 4 pancakes

Time:

45 minutes maximum – quicker if pancake batter made the day before.

No nuts

No sesame

Ingredients:

Pancake Mix:
175ml (6fl oz) soya milk
175ml (6fl oz) water
90g/3oz plain white flour
90g/3oz buckwheat flour
2 tbsp chickpea flour
1 tsp baking powder
1 tbsp sunflower oil
Pinch of salt
Sunflower or other plain oil for frying (not olive oil)

Stuffing:
45ml/2 tbsp sunflower oil
2 medium onions, finely chopped
2 pre-cooked medium potatoes, diced
1 medium apple
1 tbsp water
Pinch cumin seeds
Half tsp grated fresh ginger
1 tsp ground coriander
1 tsp ground turmeric
Squeeze of fresh lemon juice
Salt and pepper

Method:

1. Sift flours and baking powder together with a little salt. Add water and mix until a pouring batter is formed. Allow to stand for 30-45 minutes.

2. In the meantime, sauté cumin seeds in sunflower oil until you can smell them, then add onion. Fry onion, stirring constantly over a low heat.

3. Add other spices, mix in well and then add lemon juice, apple and potatoes. Season with a little salt and plenty of black pepper.

4. Cover and cook until apple has turned to a purée and the stuffing has the consistency of roughly mashed potato – about 10 minutes. Keep the stuffing warm while you make the pancakes.

5. Lightly grease frying pan and place over a high heat.

6. Pour in enough of batter to form a pancake, swirling it around in pan as soon as it hits the oil. Cook on both sides for about 1 minute each side.

7. Keep warm in foil in the oven while you make the rest. Repeat with remaining batter to make 4 pancakes in total – the pancakes are meant to be quite thick.

8. Divide stuffing into 4 parts, place a portion in each pancake and roll up. Serve hot.