Gluten free buckwheat pancakes with fried bananas, creme fraiche, oat clusters and maple syrup

Steffen Erbe

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

  • 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

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.

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