Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 9

TO SERVE 5 PEOPLE WITH 2 PANCAKES EACH:

100g buckwheat flour

¼ of a nutmeg, grated

½ teaspoon ground cinnamon

1 teaspoon baking powder

1 egg

150ml semi-skimmed or soy milk

2 tablespoons sunflower oil

FOR THE SAUCE:

100g punnet of blackberries, squashed with a fork

250g goat’s yogurt

Juice of ½ a lemon

2 tablespoons barley malt syrup

Mix the flour, spices and baking powder in a big mixing bowl, then make a hollow in the middle. With a wooden spoon, mix in the egg and then the milk, slowly and a bit at a time, to make a thick batter.

Put the squashed berries in separate bowl and add the yogurt, lemon juice and malt syrup, mixing well to make a sauce. Leave it to one side so the juices can mingle.

Heat half the oil in a frying pan, then drop the batter in, one rounded tablespoon at a time for each blintz. Spread the blob out a bit with the back of the metal spoon so that each blintz is about 6–7cm wide. Add the rest of the oil after you’ve fried about half the blintzes. Fry for 1–2 minutes until brown, then turn each one over to cook the other side for a few more minutes.

Serve immediately, drizzled in the blackberry sauce.