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10 minutes

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20 minutes

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5 minutes

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Serves 4

Difficulty Easy

Prep Time 25 minutes, plus resting time

Cooking Time 30 minutes

Ingredients

For the filling

2 cups butternut, chopped into bite-sized pieces
85 ml balsamic vinegar
2 T olive oil
1 large Golden Delicious apple, chopped
1 onion, chopped
400 g baby spinach
2 garlic cloves, chopped
50 g walnuts, chopped

For the pancake batter

160 g buckwheat flour
60 g spelt flour
2 free-range eggs
625 ml water
a pinch of salt
1 T rosemary, finely chopped
1 T olive oil, plus more for baking

Method

Preheat the oven to 200°C.

Place the butternut in a roasting pan and drizzle with half the balsamic vinegar and 1 T olive oil. Roast for 15 minutes.

Remove from the oven, drizzle with the remaining vinegar, add the apple and roast for a further 15 minutes, or until tender.

Sauté the onion in the remaining olive oil until translucent. Add the spinach and sauté until wilted. Add the garlic and cook for 1 minute, stirring continually.

To make the pancake batter, whisk together all the ingredients. Chill the batter for 2 hours or overnight.

Heat a pan over a medium-high heat. Using kitchen paper, rub a little olive oil around the pan, then ladle in just enough batter to coat the pan.

Let the pancake brown on one side, then turn it over. Remove the pancake from the pan and set aside.

Repeat with the remaining batter.

Spoon a little filling into the centre of each pancake and fold into quarters. Place the pancakes on a baking sheet and drizzle with olive oil and top with a sprinkling of walnuts.

Place in a preheated oven for 5 minutes, or until warmed through.

TASTE's take

The French call savoury buckwheat pancakes galettes, we just like to call them delicious!

Discover more pancakes recipes here.

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Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Ingredients

Method