Forget pancake day hangover guilt this year with this protein-packed savoury recipe from Rude Health
Serves: 4-6
200g buckwheat flour
A pinch of sea salt
200ml hot water
2 tbsp butter or olive oil
200ml milk (any kind)
1 egg
50ml beer (optional)
A few glosses of oil
Method
1 Mix the flour and a good pinch of salt in a large bowl. Separately, mix the hot water and butter till the butter melts. If using oil, just add it in.
2 Pour into the flour, then the milk and egg. Whisk till smooth. Leave in the fridge overnight. This gives you a lighter, more workable batter. Adding beer? Swirl it in just before cooking.
3 Get a large frying pan hot. Brush with a little oil to lightly coat. Pour the batter in the centre of the pan till it’s about teacup saucer-sized. Swirl the pan to distribute the batter thinly, then cook over high heat till golden.
4 Flip. Spoon your filling in the centre, go traditional with leeks, half-fat créme fraîche, cheddar and an egg. Once the underside is cooked, fold the sides in, leaving a little opening for the filling to peep out.
Share and tweet us your Pancake Day accomplishments @healthymag. For more unique recipe ideas, visit www.rudehealth.com.