Orange Curd Buckwheat Pancakes
The boy wanted “something sweet” for breakfast on a school day, and no cereal, porridge and fruit doesn’t count.The heavily sleep-deprived mother (blame FIFA World Cup) racked her brain at 530 in the morning (never her best time) for something appropriate and came up with these pancakes.
Simple enough to whip up especially since she still had a jar of orange curd lying in the back of the fridge.
Smiles all around.
Ingredients (for 6-8 pancakes)
1/3 cup buckwheat and whole wheat flour mixed in equal parts with a tiny pinch of baking powder
1/2 cup milk
1 egg
1 tbsp orange curd (recipe is posted earlier but please don’t try to make this at 530 in the morning)
1/2 tsp sugar
Oil
Method
Separate the egg white and yolk.
In a bowl, mix well the flour, egg, milk and orange curd to a smooth batter. In a separate clean and dry bowl whisk the egg white and sugar to soft peaks.
Loosen the egg yolk mix with a tbsp of egg white and then fold in the rest of the egg white, gently. Do not over mix.
Ladle the batter on a pan brushed with some oil on medium-low heat. Cover and cook for a a couple of minutes. Uncover, flip and cook the other side for a minute.
I served it with caramel sauce but any of the traditional pancake toppings would work just as well.
By separating the egg white and whisking it before mixing you get a really fluffy pancake. In fact, if you have egg rings or cookie cutters, you can use those and cover and cook on very slow heat for a little longer to get a well-risen, almost-soufflé like pancake. I tried the first one (the star on the top) with that method but the rest were cooked faster lest we miss the school bus.
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