Don’t take your mum out for breakfast this Mother’s Day, make her these delicious (and healthy) pancakes instead, courtesy of Byron Bay-based TV personality Magdalena Roze‘s new cookbook, Happy & Whole (Plum, RRP $39.99). It’s packed with plenty more gorgeous, nourishing recipes and ideas that every member of the family will love. And if you need a last-minute gift idea, don’t forget to visit our Temple & Webster gift shop.
These wholesome and filling pancakes are a regular Sunday breakfast in our house. I use buckwheat flour because I love the rich, nutty flavour, so the fact that it’s incredibly nutritious is a bonus! Contrary to its name, buckwheat is neither related to wheat nor is it a grain. It’s the seed of a plant from the rhubarb family, so it’s gluten free and easily digestible. It’s also high in protein, antioxidants, magnesium, trace minerals such as manganese, and may contribute to reducing blood sugar levels after meals. Yup, these pancakes are good for you. If you have leftovers, they keep well in the fridge for a couple of days. The trick to ensuring perfect, fluffy pancakes is to add the whisked egg whites to the batter just before you’re ready to fry. If you’re entertaining friends for brunch, you can make the batter the night before and refrigerate it. Just add the whisked egg whites to the batter in the morning – quick and easy!
Buckwheat Pancakes With Hazelnuts, Strawberries And Basil
70g (1⁄2 cup) hazelnuts
3 eggs, separated
60g butter, melted
500ml (2 cups) buttermilk or whey
300g (2 cups) buckwheat flour
1 teaspoon bicarbonate of soda
Pinch of sea salt
Ghee or coconut oil, for frying
Maple syrup or raw honey
Sheep’s milk yoghurt
Strawberries, hulled and quartered
Small basil leaves
Preheat the oven to 180°C and line a baking tray with baking paper. Sprinkle the hazelnuts on the prepared tray and roast for 10–15 minutes.
In a large bowl, whisk together the egg yolks, melted butter and buttermilk or whey. Add the flour, bicarb soda and salt and mix well.
Whisk the eggwhites in a separate bowl until they form soft peaks. Gently fold the eggwhites into the batter just before you’re ready to cook.
Place a large frying pan over medium heat and grease with a little ghee or coconut oil. When the pan is hot, ladle in the batter to form pancakes 10-12 cm in diameter. Once bubbles start forming (about 2 minutes), flip the pancakes. Don’t worry about making perfectly identical shapes. I reckon a stack of fluffy golden pancakes looks better when they’re beautifully uneven! Transfer the cooked pancakes to a plate and cover with a clean tea towel, so they stay warm while you cook the remaining batter.
When the hazelnuts are golden and aromatic, remove them from the oven and wrap in a clean tea towel to steam for 1 minute. Rub the hazelnuts in the tea towel to remove the skins, then roughly chop.
To serve, stack 2 or 3 pancakes on a plate with a drizzle of maple syrup or honey between each one. Serve with a generous dollop of sheep’s milk yoghurt, a small handful of strawberries, a sprinkle of basil leaves and the hazelnuts.