[donotprint] So I yesterday was the turn of the parfait and today was the turn of the pancake. Rather than a stack I opted for a supersized buckwheat pancake. It was actually more comparable to a crepe…
That was I packed it full of juicy, sweet and softened pear and rolled it up good…
Draped it with soy yoghurt and sprinkled it with pecans…
It became more worthy of comparison to a Swiss roll…a pancake Swiss roll for one no less. I remember the first time I made my self one of these babies and found it a little bit of a challenge to finish. Well it is a challenge no more, I practically licked the plate clean without hesitation or even a pause. The pears were a little on the crunchy side so I softened them in the microwave with a little teeny bit of water and some agave syrup to sweeten them up. I could have of course done this in a pot on the stove but the instant option was by far the preferred option (plus there was the added bonus of not having a pot to clean!)
Making thin buckwheat pancakes can be a little bit hit and miss…or should I say it used to be. I remember one occasion making three before I finally got one that resembled more than crumbles. I couldn’t say that there is knack to it, but if you wait your patience and you have a good wide flat based non stick pan it makes life a whole lot easier.
The Dutch cocoa really makes a good pancake. It was super duper chocolaty and when paired with the pears (no pun intended) and the pecans and topped with the soy yoghurt it more than satisfied any lingering craving for chocolate and pecan pie. I could have of course just made a pie but sure where would the fun be in that (and I don’t think I could get away with having a slice for breakfast…at least not as big as my buckwheat pancake!)
It’s been one of those weekends were I’ve had to do a bit of running around. Here there and everywhere picking up last minute Christmas presents as well as making sure to find the time to whip up a few tasty meals in the kitchen; the weekend disappears way too quickly. What I really do savour is the time I take on a Sunday morning to watch some TV, flick through the paper all while eating something delicious. If only every morning could be like a Sunday morning…I’m not sure I’d ever make it work though!
Vegan Chocolate Pear and Pecan Buckwheat Pancake
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 5 minutes
- 40g (1/3 cup) wholegrain buckwheat flour
- 165ml (2/3 cup) water
- 1 tbsp cocoa powder
Filling and Topping
- 2 medium sized pears diced (1/4 sliced to place on top)
- 2 tsp water
- 1 tsp agave syrup
- 2 tbsp chopped pecans + a couple for placing on top
- 65g (1/4 cup) plain soy yoghurt
- Whisk together flour, water and cocoa powder until perfectly smooth. Set to one side.
- Place chopped pears in a bowl with water and agave syrup and heat/soften in the microwave for 1-1 1/2 minutes (depending how crunchy the pears are; if you have really ripe pears you can leave out this step, though serving them warm is recommended!)
- Mix together 3/4 of the pears with 1 tbsp of the pecans and set to one side.
- Pour pancake batter in to a large flat based non stick pan over a medium heat. Cook for 3-5 minutes one side; the pancake will begin to cook through the top side. You can attempt to flip the pancake or go for my easy option of placing it under a preheated grill for 1-2 minutes to ensure it’s cooked through. Slide the cooked pancake on to your plate of choice.
- Lay pear and pecan mix down the centre, fold over sides and seal by placing yoghurt, pears and pecans on top. Sprinkle with remaining pecans and drizzle with a little extra agave syrup.