Canadian pancake feast
50 min
Treat yourself to a brunch of low-fat buckwheat pancakes drizzled with Canadian maple syrup and piled high with grilled gammon and pineapple.
Brenda Houghton
1 person made this
Ingredients
Serves: 2
- 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
- Salt
- 1 egg
- 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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