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Buckwheat pancakes with spinach & goat’s cheese

by Gemini Adams

serves 4

These pancakes are made using buckwheat flour, rather than wheat flour; good for those avoiding wheat and gluten, but also really delicious in their own right. Buckwheat has been traditionally used to make pancakes for centuries, including Russian blinis and we actually prefer these to the wheat version! The optional addition here of marron glace (chestnut paste) gives this light lunch, snack or breakfast a French feel.

100 g/13/4 oz buckwheat flour
1 large egg, lightly beaten
125 ml/4 fl oz milk or dairy-free alternative
125 ml/4 fl oz water
40 g/11/2 oz dairy-free margarine or butter

To Serve

1 Bag fresh spinach leaves
Small round Goat’s cheese
4 dessertspoons Marron glace (chestnut paste – optional)


  1. Sift the flour into a mixing bowl, make a well shape in the flour into which add the egg, milk (or alternative) and water. Whisk, gradually mixing the flour into the liquid, until you have a smooth mixture and no lumps remain.
  2. Melt 25mg (just over half) of the butter or margarine and stir into the batter mixture above.
  3. Pour the batter into a jug or bowl, cover and leave for half an hour.
  4. Melt half the butter or margarine left in a medium-sized frying pan. When the pan is hot and the bottom coated in the oil, slowly pour in just enough batter to form a thin pancake. It is best to swirl the pan around to make an even layer.
  5. Cook one side on a low heat until a light brown colour, then turn using a spatula or a palette knife or if very brave, you can toss it – cook the other side.
  6. Keep the cooked pancakes on a covered plate in the oven (low heat) while you cook the rest, adding more butter or margarine to the pan when needed.
  7. Steam the spinach for a few minutes only, as the last of the pancakes are being made.
  8. To serve, eat immediately or cool to keep in the fridge; the pancakes can be reheated. The batter can also be stored, which can even improve its consistency.
  9. Eat with the spinach, goat’s cheese and marron glace (optional) – the spinach will wilt enough if the pancakes are still warm or eating with cold pancakes you either
  10. Other topping can be used, such as garlic, lean bacon, smoked salmon and mushrooms.

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