Treat yourself to a brunch of low-fat buckwheat pancakes drizzled with Canadian maple syrup and piled high with grilled gammon and pineapple.
1 person made this
2 slices fresh pineapple, about 1 cm (½ in) thick
2 unsmoked gammon steaks, about 75 g (2¾ oz) each
4 tablespoons maple syrup
For the batter
75 g (2¾ oz) self-raising white flour
25 g (1 oz) buckwheat flour
A pinch of bicarbonate of soda
150 ml (5 fl oz) skimmed milk
Method Prep:25min › Cook:25min › Ready in:50min
To make the batter, sift both the flours into a bowl and stir in the bicarbonate of soda and a pinch of salt. Make a well in the centre, break in the egg and stir in a little of the flour, then gradually whisk in the milk to give a smooth batter. Alternatively, place all the batter ingredients in a food processor and blend until smooth. Set aside for 20 minutes to allow the starch grains to swell.
When the batter is ready, heat a nonstick frying pan or griddle until very hot (lightly grease the pan with vegetable oil if necessary, blotting off the excess with kitchen paper). Stir the batter, then pour a small ladleful into the pan and cook it for about 3 minutes, until the top has bubbled and is no longer wet. Turn it over and cook for 2-3 minutes on the other side. Keep the first pancake warm and cook three more the same way.
Heat the grill to high then cook the pineapple and the gammon steaks for 8 minutes, turning them over halfway through cooking.
To serve, stack two pancakes on each plate and top with the grilled gammon, then the pineapple. Pour some maple syrup over the top and serve.
Variation: if you cannot find buckwheat flour, use plain wholemeal flour instead.
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