- 2 cups buckwheat groats (Baltistan Himalayan Hulled Buckwheat), soaked in plenty of water overnight
- Optionally, you can add about 1/2 a cup of rice flour for more glassy smooth pancakes (you will just need to balance out the texture with more milk or water)
- 3 eggs
- 1/2 cup milk (ish) (you can substitute milk with water, soy etc)
- 1/2 tsp baking soda
- good pinch of salt
- 2 tsp cinnamon (and/or any other spices you desire – I love to use cardamom when I have the pancakes with banana/yoghurt/mango for an Indian groove)
- 2 tbsp brown sugar (I know you’ll be having sweet stuff on top, but this helps with caramelization in the pan)
Drain the soaking liquid from your groats. Place them in a food processor and blend for a few minutes until mixture is quite smooth. You can opt to add rice flour here. Add in all the remaining ingredients, minus the milk and blend. Add milk slowly in order to get the right texture and blend for a further minute. If you are making crêpes, add more eggs and milk.
Use a good thick-bottom pan, heat on medium for a good few minutes and fry in plenty of butter, until golden delicious!
For the strawb-rhubarb compote, I just slowly stewed down the chopped fruits with some orange zest & juice, a touch of brown sugar and cinnamon until mushy-gushy, but not too soft. Then served with more butter of course, and a dollop of creme fraiché.