Buckwheat pancakes filled with roasted rhubarb

imageFresh rhubarb from the garden – sprinkled with light muscovado sugar and roasted until soft.

Buck wheat pancakes:

225 g buckwheat flour       1 large egg

1/4 tsp cinnamon

250 ml milk

Method:

Put the dry ingredients in to a bowl and make a well for the egg. Mix together and slowly add the milk and mix to create a smooth batter.

 

 

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2 thoughts on “Buckwheat pancakes filled with roasted rhubarb

  1. Very mean to post a delicious looking dish with no recipe 😉
    I have some Rhubarb sat in the kitchen worktop waiting or an inspirational transformation x

    Like

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