Easy

Buckwheat pancakes with roasted rhubarb and grapes

Name: Buckwheat pancakes with roasted rhubarb and grapes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 bunch rhubarb, trimmed, stalks cut into 4 equal lengths; 1/2 orange, juiced and finely zested; 2 star anise; 400g red grapes, cut into 4 small bunches; 60ml maple syrup; 500g ricotta; 110g buckwheat flour; 100g plain flour; 2 tsp gluten-free baking powder; 1 tsp bicarbonate of soda; 1 egg; 1 tsp vanilla extract; 40.00 ml maple syrup; 375ml buttermilk; 20g unsalted butter, melted, plus extra to grease

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Buckwheat pancakes with roasted rhubarb and grapes

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by Shannon Harley

delicious. team

Oct 02, 2015

Dress up healthy buckwheat pancakes with roasted rhubarb and grapes for a fresh take on a breakfast classic.

1 bunch rhubarb, trimmed, stalks cut into 4 equal lengths
1/2 orange, juiced and finely zested
2 star anise
400g red grapes, cut into 4 small bunches
1/4 cup (60ml) maple syrup
500g ricotta

Buckwheat pancakes

1 cup (110g) buckwheat flour, sifted
3/4 cup (100g) gluten-free plain flour, sifted
2 tsp gluten-free baking powder
1 tsp bicarbonate of soda
1 egg
1 tsp vanilla extract
2 tbs maple syrup
1 1/2 cups (375ml) buttermilk
20g unsalted butter, melted, plus extra to grease

Method

1.

Preheat the oven to 160°C. Arrange the rhubarb in a single layer in a roasting pan. Top with orange zest and juice, star anise, grapes and 1 tbs maple syrup. Cover with foil and roast for 15 minutes, then uncover and roast for a further 15 minutes or until fruit is soft but still holding its shape. Cover to keep warm.
2.

Combine ricotta and remaining 2 tbs maple syrup in a bowl and set aside.
3.

Reduce oven to 100°C. For the pancakes, whisk dry ingredients with a pinch of salt in a large bowl. In a separate bowl, whisk the egg, vanilla, maple syrup, buttermilk and melted butter until combined. Pour wet mixture into dry mixture and whisk to combine.
4.

Heat a large frypan over medium heat. Grease pan with butter and add 3/4 cup (185ml) batter. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for a further 2 minutes or until cooked through. Keep warm in the oven while you repeat with the remaining batter, greasing the pan in between each pancake.
5.

Serve the pancakes with warm fruit and maple ricotta.