Last Sunday I had the pleasure of going to Fare Healthy: the feel-good festival for food, health and wellbeing.
It was an awesome day in Borough market with interesting talks, cooking classes, food tastings and market stalls from all those great people and brands who are shaping what health and wellbeing is today. And what a surprise: a glorious sun was there for the whole day too! I had the pleasure to watch Hemsley & Hemsley sisters talk about bone broths and spiralising- I knew them for their great recipes but seeing them live made me realise but what a contagious energy these ladies have! [Mental note: to buy the nourishing traditions book they mentioned at their talk, which looks at all of the magic foods and ingredients that have been nourishing people for centuries]
And also attended the talk by David from Green Kitchen stories, whose recipes I love: Louise, his better half and mastermind behind all of their recipes, was absent, but I was delighted to hear that they have just signed for two new books and lucky enough to have a sneak preview of this amazing recipe for savoury pancakes which will be in their new book. When my ocado delivery came on Monday with fresh corns I just thought what a great accompaniment that would be to David’s pancakes. The rest was history…
The buckwheat pancake recipe could work for breakfast two by adding 2 bananas- but that would be the subject of a different post. Here is the recipe of when pancakes meet corn…
Ingredients for 2
-1/2 cup of buckwheat flour
-1/2 cup of almond milk
– 1/2 cup of almond flour
-2 handfuls of spinach
– a bunch of fresh mint
-2 eggs
-1/2 tsp of salt
For the corn salsa:
-2 cups of corn
– 10grs of ginger
– 1/2 tsp of chilli flakes
-a bunch of parsley
-2tbs of soya sauce
-2 fresh tomatoes cut in pieces
To make the pancakes mix all the ingredients in a food processor: start from the flours, eggs and then add the greens. Check that the batter is not very thin, it should be slightly sticky. Add some oil (coconut or olive oil) in a non stick frying, make sure that the pan is heated enough then turn the temperature down to medium heat. Add almost 2bs from the batter to form pancakes with almost 5cm diameter. The first two always come out slightly burnt but the rest of them should look golden green.
To make the corn salsa: add a tbs of olive oil and sauté the ginger, add the corn, chilli flakes and tomatoes and sauté for another 5 minutes. Finish with the soya/ tamari sauce and garnish with parsley.
Put the pancakes in a large plate and spread the salsa on top!