It is not always easy to make a good pancake filling that is sweet and creamy but nourishing and fruity at the same time. This filling is my current favourite because the slight tartness of the plums is sweetened by cooking them and adding the caramelized honey. The warm sauce is enriched by crunchy toasted walnuts and spiced with cloves and cinnamon to make a delicious filling for the buckwheat pancakes packed with nutrients for a cosy Sunday.
There is nothing better than a lazy Sunday morning. After getting out of bed you finally have time to escape your normal weekly routine of grabbing something quick and finally share a lovely quiet comforting breakfast or brunch with your loved ones. When I want to spend less time in the kitchen and more time at the table, a good fruity smoothie with some rich egg dish is my favourite combo. You have it all: sweet plus savoury, filling and healthy and quick to make… These pancakes on the other hand might take a bit more time to prepare, but you won`t regret it! It is so fruity, sweet and crunchy, a real Sunday treat!
And of course you can be clever and think ahead… If you make the pancakes the night before, you only need to heat it up and you are ready to brunch!
These pancakes are made out of buckwheat flour, so it is gluten free and has more protein on top of being incredibly delicious. As it is a bit harder to work with buckwheat flour compared to wheat flour, because it makes more crumbly textures, I altered my original pancake recipe. To make sure that the pancakes are soft and foldable I added an extra egg that enhances the structure. It is still a more sensitive dough, so make sure you don`t over fry them because then they will break when you try to fold them.
You can use any of your favourite fillings or toppings with the buckwheat pancakes. As you can also see in my previous post this summer I was absolutely fascinated by the various colour structures, flavours, and the balancing of sweetness and tartness in different sorts of plum. As I love the fruity filling, I came up with a healthy plum filling that is really easy but still delicious, sweet and creamy which was just perfect with this buckwheat pancakes.
Ingredients (for 4 pancakes)
- 100 grams of buckwheat flour
- 2 large eggs
- 200 millilitre milk
- ½ tablespoon butter
- two handful of walnuts
- 4 plums
- 1 tablespoon dark honey (plus some extra for serving)
- 1 tablespoon butter
- a pinch of grated cinnamon, cloves, nutmeg and ginger
Whisk eggs and flour in a bowl and slowly add milk while whisking. If the batter is too thick add some more milk. Melt butter in a flat non-stick pan and when the butter is hot and bubbling add one quarter of the dough using a soupspoon. Spread the dough by moving the pan and let it bake for 2 minutes (set the fire medium or low). When the edges are firm flip it carefully, baking the other side for 2 minutes. It might not turn as brown as it would do with wheat flour, so make sure you don’t overbake. Just make sure that even the middle looks baked and not runny any more. Bake the rest of the dough in the same way.
For the filling cut plums in half, remove stone and dice into bite sized pieces. In a small non-stick skillet first toast walnuts in a few minutes (without adding any oil). Remove walnuts and melt the butter in the same skillet, add honey, let it get caramelized on medium fire for 2 minutes and add the plums and spices. Chop walnuts, save about one tablespoon for serving and tip the rest in the pan.
To fold the pancakes put one on the plate and put filling in one quarter of it, first fold the top over at half then fold the other half on top. Serve it warm drizzled with honey and sprinkled with walnuts.
As an alternative filling you can mix 2 tablespoon of quark with one tablespoon of chopped cherries, and bring it to taste with clear honey.
For a strawberry filling melt a tablespoon of butter, add a tablespoon of coconut blossom sugar and caramelize in a few minutes. Add two handfuls of chopped strawberries and a tablespoon of grated almonds, let it warm up and boil for a minute.