I love plain buckwheat pancakes for breakfast with a fresh fruit salad, but sometimes it’s nice to have a more spicy start to the day so these spiced up pancakes with a fresh tomato relish fit perfectly.
This amount makes enough pancakes for 6 servings
225 grams buckwheat flour
1 level teaspoon baking powder
1 heaped tablespoon garam masala spice
1 fresh red chilli – finely chopped
1 spring onion – cut in thin slices
pinch of salt
275 ml vegetable stock
Olive oil for frying
Mix all the dry ingredients together with the spring onion and chillis.
Break the egg into the stock and mix well.
Gradually add the liquid to the dry ingredients to make a smooth batter.
The batter can be used straight away but improves if kept in the fridge for a day or two, so if you don’t use it all at once the rest can be kept very well for another day.
Heat oil in a small frying pan and when hot pour in a small cupful of batter. Fry until golden before turning over and frying the other side.
For the tomato relish simply cut a well flavour tomato into dice and season with salt a finely chopped fresh coriander leaves.