Thick sugarless buckwheat pancakes with apple, raisins and cinnamon for both flavour and sweetness. Served with a rich chocolate sauce. Ideal for those who are gluten intolerant.
Start to stir, gradually moving outwards from the centre, adding the milk as you go. Do this too quickly and you could end up with lumps. If this happens just whisk it.
150 ml milk
Stir in the raisins and apple. Leave to rest whilst making the chocolate sauce.
1 small apple, 1 tbsp raisins
Grate a little of the chocolate for decoration (about 5g) and set aside.
60 g dark chocolate
Place the cream, chocolate, honey and salt in a small pan over low heat and stir from time to time until the sauce is smooth. glossy and hot.
Lightly grease a griddle or non-stick frying pan and place over a moderate heat.
Drop a heaped tbsp of the batter onto the pan (more if there is room) and leave for a few minutes for. The pancake is ready to turn when holes start to appear in the top of the batter. Turn and cook the other side for a couple of minutes. Place on a plate in a warm oven and repeat until all the batter is used.
Stack three pancakes on two plates and pour over the chocolate sauce. Scatter the grated chocolate over the top.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.