A lot of my recipes seem to come about because I make one thing and then have leftover ingredients, so then I have to think of something to use them up. I bought a 600g punnet of strawberries to make the little pies, so had plenty leftover. Pancakes (crepe style rather than American or Scotch) are a nice, easy vehicle for leftover fruits and the sauce is essentially the same as for the pies though with a little less corn flour so it stays a tiny bit saucier. This recipe is for buckwheat pancakes, but you can make them just using a standard gf flour blend, I just like that the pancakes have a bit more of their own taste when they’re made with buckwheat. Now that I’ve eaten the last of my strawberries, I’ll try and expand my fruit horizons for the next recipe!
Ingredients – Makes 4 crepes/pancakes
For the pancakes
120g buckwheat flour (nb. I’ve seen some ‘wholemeal’ or similar buckwheat flours which aren’t gluten-free, so just make sure you pick one that says gluten-free on it)
40g plain flour (I use this just because buckwheat can be quite savoury tasting, so just to mellow it out a bit)
1.5 tsp caster sugar
1 tsp maple syrup or any other runny sugary substance
320 ml dairy-free milk (I used soya)
400g strawberries, hulled
Juice of half a lemon
35g caster sugar
2 tsp corn flour
- Start by making the pancake batter as this is best if it sits in the fridge for a couple of hours before using so the flour has time to absorb the liquid properly.
- Put the flours, sugar and honey (or alternative) in a large jug or small bowl.
- Make a little well and pour the dairy-free milk in slowly, whisking all the time.
- When it’s fully mixed, the batter will be relatively thin, but will thicken as it sits.
- Put in the fridge to rest.
- When you’re ready to cook, start by making the filling – put the lemon juice, sugar and corn flour in a small saucepan, stir together.
- Chop up the strawberries, except for about 3 or 4 as you can decorate with these after.
- Put the strawberries in the saucepan with the sugar-lemon mixture and heat on low.
- While the strawberries are cooking, heat a crepe pan or flat frying pan on medium-high.
- When the pan is fully heated, lightly grease the pan.
- Pour the batter into the centre of the pan and swirl so it fully coats the pan.
- Leave to cook for a couple of minutes, until the edges are starting to lift from the pan.
- Flip over, cook on the other side for a minute or two.
- When it’s done, put on a warmed plated on top of a piece of greaseproof paper – stack the pancakes with greaseproof paper as you go and I put a piece of foil over the top to keep the heat in.
- Repeat 3 more times for the other pancakes.
- The strawberry sauce should now be nice and thick.
- Spoon some down the centre of each pancake and roll the pancakes up.
- Spoon any leftover sauce on top of the pancakes and dot with the reserved strawberries, thinly sliced.
- Enjoy! I served ours with vanilla Swedish Glace ice cream.