Buckwheat Pancakes with Mushroom Leek Filling and Miso Tahini Sauce
Buckwheat Pancakes with Mushroom Leek Filling and Miso Tahini SauceServes: 12 Pancakes Prep Time: 5 Minutes + Resting Time Cooking Time: 15 Minutes
These pancakes (or crepes if you can get them thin enough!) are great for breakfast or lunch.
1 1/2 cups Pureharvest Organic Buckwheat Flour
2 cups lukewarm water
1/4 tsp sea salt
- Mushroom and Leek Filling
4 fresh shiitake or swiss brown mushrooms cut finely
1 good sized leek split lengthways, washed thoroughly and chopped very fine
1/4 tsp sea salt
Pureharvest Organic Shoyu to taste
- Savoury Miso Tahini Sauce
1 tbsp brown rice or barley miso
2 tbsps Pureharvest Tahini
3/4 - 1 cup water
a few finely chopped spring onions
Pancakes - mix buckwheat flour and water in a glass or ceramic mixing bowl and leave overnight.
In the morning add a 1/4 teaspoon of sea salt and 1 tablespoon oil. Whisk well.
Heat a cast iron skillet, add a tsp of sesame oil and pour or ladle about 1/3 cup of the mixture onto pan. Tilt pan if necessary to spread thinly. Cook on a medium heat until pancake changes colour. Flip and cook another few minutes on this side. Place in oven to keep warm.
Repeat for the rest of the mixture.
Mushroom and Leek Filling - sauté mushrooms in 1 tablespoon of oil over a medium heat.
Add leeks and salt and continue to sauté for a couple of minutes. Cover and reduce heat to medium low and cook for about 10-12 minutes.
Season the mixture very lightly with soy sauce towards the end of cooking.
Savoury Miso Tahini Sauce - dilute miso in the water in a small pot, add tahini.
Bring to a boil, stirring constantly until mixture thickens.
Allow to simmer for approximately 5 minutes. Add spring onions and remove from heat. Place in a serving bowl. Serve warm or at room temperature.
To serve, spread a thin layer of the miso tahini sauce over pancakes, add a couple of tablespoons of the vegetable mixture, roll up and serve with a garnish of parsley.