Sweet and Sour Pancakes
RECIPE BY SARAH GLOVER PHOTOGRAPHY BY LUISA BRIMBLE
1 cup buckwheat flour
1 tablespoon coconut sugar
1 teaspoon baking powder
1 1/2 cups buttermilk
dollop of butter
handful of native bush currants
1 Granny Smith apple, halved, cored and thinly sliced
native bush currants
125 g butter
1/3 cup raw honey
Medium frying pan
Put the buckwheat flour, coconut sugar, baking powder, buttermilk and egg in a glass jar. Screw the lid on and shake until well combined and all the lumps have gone. Let it rest for 5 minutes.
Heat a medium frying pan over high heat and add a good dollop of butter. When the butter has melted, pour in just enough batter to cover the base of the pan, then let it start to form bubbles on top. Sprinkle some bush currants and a little apple on top, then flip it over and cook the other side for 1–2 minutes. Transfer the pancake to a plate, cover with foil or a tea towel and keep warm while you cook the rest.
Top the pancakes with more currants, a dollop of butter and some honey. Enjoy in the salty air.