- Pancakes:
- 320ml milk
- 180g buckwheat flour
- 50g sugar
- 2g salt
- 7g dried yeast
- 2 medium eggs
- 30g melted butter
- Oat clusters:
- 100g gluten free oats
- 60g honey
- Orange slices:
- 1 orange, thinly sliced
- Sugar syrup made with 50g of sugar and 100ml of water
- 1 banana per portion
- Maple syrup
- Crème fraiche
Gluten free buckwheat pancakes with fried bananas, creme fraiche, oat clusters and maple syrup
Steffen Erbe
28th February 2017
Gluten free buckwheat pancakes with fried bananas, creme fraiche, oat clusters and maple syrup
Recipe for gluten free buckwheat pancakes with fried bananas, creme fraiche, oat clusters and maple syrup from Cantina Ventnor, Isle of Wight - makes about 6 portions.
Ingredients
Method
Pancakes:
Mix all ingredients to a smooth batter and let it rest at room temperature for a couple of hours or in the fridge overnight.
Oat clusters:
Mix oats and honey, spread on baking sheet and toast in the oven until brown.
Orange slices:
Blanch orange slices in syrup, drain and dehydrate at 60°c for 12 hours.
Assembly per portion:
Cook 2 pancakes in egg pans. Fry one thickly sliced banana in butter and layer the pancakes and banana. Garnish with crème fraiche and orange slices and serve with maple syrup on the side.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
