Breakfast is my favourite meal of the day – that’s no secret. Because I get up really early most days, on a Saturday I have two breakfasts! When I initially get up I have muesli and fruit with a cup of tea. I then go to the fruit and veg markets, back to the café to drop it off then head off down to the house, 2 hours away. Once I get there, I have a bit of sorting out, laundry on, unpack the car etc and then it’s a normal time for brekkie!! Usually I have a couple of eggs with toast but I found this recipe for pancakes, berries and an intriguing cashew nut cream and I had to try it.
Makes about 8-10 pancakes
65g buckwheat (or plain) flour
1 tsp baking powder
250ml rice or flour milk (or normal milk)
150ml fresh or frozen berries, thawed
150g raw cashew nuts
1 tsp vanilla extract
Mix the flour and baking powder together in a bowl and whisk the milk and egg together in another bowl. Mix the dry and wet ingredients together until smooth and set aside for 10 mins to rest.
Put the berries in a small saucepan with a tsp of sugar and 2 tbsps of water. Warm through on a gentle heat. Once it’s warmed, the liquid has evaporated a little, then turn off the heat.
In a food processor, whiz up the cashew nuts with 120ml water and the vanilla into a smooth a paste as you can. Don’t worry if there’s a few lumps, it adds to the texture.
Put a non stick frypan on a medium heat with a tsp of vegetable oil. When hot, pour out the oil and put half a ladle of the pancake mixture in the centre of the pan. Let it spread out but not to the edges. What you want is a smaller, slightly thicker pancake. After a couple of mins, lift the edge of the pancake gently and if it’s browned underneath, flip over. It’ll need less cooking on the other side, about a minute. Transfer to a plate and keep warm. Repeat until the mixture is finished. Be warned, the first pancake may be under quality – in the Bingham household, it always went to the dog!!
Serve a couple of pancakes on each plate with a blob of cashew nut cream and a good spoonful of berries.