Kitchen express
SPELT PANCAK ES WITH WHIPPED GOAT’S CHEESE, BEETROOT, R ADISH AND BUCKWHEAT
This goes against the stereotypical stack of pancakes, towering high and sodden with maple syrup. While there is always a very welcome place for that version, this savoury twist feels much more wholesome. The spelt flour and toasted buckwheat – which are sold in most supermarkets if you look hard enough – offer a nuttiness to the classic combination of goat’s cheese and beetroot.
SERVES 2–4
FOR THE PANCAKE BATTER
• 260g wholemeal spelt flour
• 1 tsp fine sea salt
• 1 tsp baking powder
• 4 large eggs
• 150ml whole milk
• 2 tbsp sunflower oil
TO ASSEMBLE
• 1 tbsp buckwheat
• 100g soft goat’s cheese
• 100g Greek yoghurt
• 2 cooked baby beetroots, finely sliced
• 4 radishes, finely sliced
• Small handful of purple radish sprouts
• Drizzle of runny honey
• Handful of parsley, roughly chopped
For the batter, put the flour, salt and baking powder into a mixing bowl and whisk together. In a jug,
