Buckwheat Pancakes with Ginger, Leek and Mushrooms

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1 tbsp sunflower oil

1 onion, finely chopped

1 clove garlic, crushed

½ tsp ground coriander seeds

1 tbsp grated, fresh ginger

4 oz (125g) leeks, washed and sliced

4 oz (125g) button mushrooms, sliced

7 oz (200g) can chopped tomatoes

Salt and pepper

1 quantity of buckwheat batter (see below)

¼ pint (150g) buttermilk or yoghurt (for a vegan version use soy

cream mixed with a few drops of lemon juice)

1 tbsp chopped fresh chives

 

 

Wholemeal Batter:

 

1 egg (for a vegan version 1 tbsp soy flour with 2 tbsp water)

½ pint (300 ml) skimmed milk (or soy milk)

1 tbsp sunflower oil

2 oz (55g) each plain wholemeal flour and buckwheat flour

1 pinch of salt

Oil for frying

 

Mix all the ingredients for the pancakes and allow the mixture to

stand for 30 minutes.

Fry the onion and garlic in the oil for 5 minutes. Add the coriander,

ginger, leeks and mushrooms and cook gently for a further 5 minutes.

Add the tomatoes. Bring to a boil, and then simmer for 10 minutes.

Season to taste.

 

Preheat the oven to 180 C/350 F/Gas Mark 4.

 

Heat a little oil in a 7-inch (18cm) pancake pan. Pour in 2 – 3 tbsp

of batter and cook for 2 minutes until the top has set. Loosen the

edges of the pancake with a spatula. Cook the other side for 1

minute. Make about 8 –10 pancakes.

 

Place 2 tbsp of filling on to each pancake and roll up.

Arrange on an ovenproof dish. Cover with foil and heat in the

preheated oven for 15 minutes.

Mix the buttermilk (or yoghurt/soy cream) and chopped chives. Spoon

over the pancakes and serve.