These are super little gluten-free breakfast pancakes. The flavour of the pancakes themselves is wonderful and all the ingredients tie together beautifully. I like serving them with a little light sour cream and lots of hot sauce such as Crystal (I am addicted to this stuff!*). My crepe pan measures 18cm and results in 15cm pancakes.
I got 16 pancakes out of this mixture.
2 cups buckwheat flour
1 large free range egg
3 3/4 cups milk
Salt + freshly ground black pepper
Light olive or canola oil spray
6 heaped tbsp good quality ricotta cheese
225g spinach leaves (baby or English)
4 scallions (green/spring onions), finely chopped, including some of the green part
Good handful fresh mint, finely chopped
1/4 cup pine nuts, toasted
3 tbsp light sour cream
Fresh baby mint leaves to garnish
Hot sauce to serve ~ I used Crystal brand*
*Crystal is a US brand hot sauce, which is spicy but piquant and a little sweet, so not too heavy on the OTT chilli side. I adore it, it's become a staple in my house. I love how it's spicy but doesn't over-power or take the roof of your mouth off (!), It's very versatile for a mainstream condiment and I normally have a bottle or two of it in the house now. You will find it in Australia in most decent gourmet food shops, if you can't find this particular brand, there are other's such as; 'Franks' or 'Tepatio'. Tabasco is another possible 'no-other-alternatives' option, but it's a lot hotter so substitute with caution.
To make the pancakes, add buckwheat flour to a large mixing bowl, add a pinch of salt then add the egg. Using a wooden spoon beat together whilst pouring in the milk. The batter should be a slightly thick, yet still runny consistency (sorry a tad 'contradiction in terms'), but basically pretty much like thickened milk. Season with a pinch of salt and freshly ground black pepper. Pour into a jug. Set near your stove top.
Spray a non-stick crepe pan with a little light olive oil and set over high heat, when almost smoking pour in just enough batter to cover half the base of the pan, quickly swirl the batter around the pan to coat the base evenly and thinly. Cook for 40-50 seconds, before flipping over using a palette knife. Cook on the second side for a further minute then allow to cool on kitchen paper. Repeat until all the pancake batter is used up.
To prepare the filling, thoroughly mix ricotta, spinach, scallions, mint and pine nuts in a bowl, season to taste with salt and black pepper.
To assemble the pancakes, spread a little sour cream on each pancake, top with a tablespoon of filling then add a splash hot sauce along with a few extra baby mint leaves and finely sliced spring onion, roll up and enjoy!