Savory Buckwheat Pancakes with Sun-Dried Tomatoes and Prosciutto
Delicate buckwheat pancakes filled with prosciutto, fresh spinach, and sun-dried tomatoes. These savory crepes make for an elegant brunch or light dinner option with a perfect balance of flavors and textures.
Ingredients
- •50 g buckwheat flour
- •1 piece large free-range egg
- •150 ml water
- •2 tablespoons coconut oil
- •4 slices prosciutto
- •1 handful fresh spinach
- •6 pieces sun-dried tomatoes
- •1 pinch sea salt and black pepper
Cooking Instructions
- 1.
Sift the flour into a large bowl, create a well in the center then break in the egg. Using a whisk, gradually add the water and continue to whisk until the mixture has completely combined and has the consistency of thin cream.
5 min
- 2.
Add a pinch of salt and pepper and stir through.
1 min
- 3.
Heat a small amount of coconut oil in a frying pan and pour in a quarter of the mixture to fry.
3 min
- 4.
Once the base of the pancake has set, add a slice of prosciutto, a small amount of spinach and tomatoes to one half, and fold the pancake over.
2 min
- 5.
Leave to cook for another 30 seconds before plating up and repeating with the remaining mixture.
1 min
