← All recipes

🍰 Buckwheat Pancakes with Cauliflower and Curry Sauce

465 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 1 tsp Salt
• 500 ml Milk
• 250 g Buckwheat Flour
• 4 tbsp freshly chopped herbs (e.g. wild garlic, chervil, parsley)
• 4 tbsp –5 tbsp vegetable oil
• 600 g Cauliflower florets
• 1 untreated Lemon
• 5 Plums
• 1 Shallot
• 15 g Ginger
• 1 tbsp vegetable oil
• 2 tsp Curry powder
• 200 ml Vegetable broth
• 150 g Crème fraîche
• 2 tbsp freshly chopped herbs (e.g. parsley)
• Spice mix (for garnish)

Instructions

1. 1. Whisk the eggs with the salt and milk vigorously.
2. 2. Stir in the flour until the batter is smooth.
3. 3. Let the batter rest for about 30 minutes.
4. 4. Wash the cauliflower and let it drain.
5. 5. Wash the lemon in hot water and dry it.
6. 6. Zest the peel into fine strips.
7. 7. Squeeze out the juice.
8. 8. Wash the plums and remove the pits.
9. 9. Cut the plums into wedges.
10. 10. Drizzle the plum wedges with some lemon juice.
11. 11. Peel the shallot and ginger.
12. 12. Chop the shallot and ginger finely.
13. 13. Sauté the shallot and ginger in hot oil until translucent.
14. 14. Stir in the curry.
15. 15. Pour in the broth.
16. 16. Simmer the sauce on low heat for approx. 10 minutes.
17. 17. Steam the cauliflower in a steamer insert over hot steam.
18. 18. Steam for approx. 7 minutes until tender-crisp.
19. 19. Stir the herbs into the batter.
20. 20. Add a little more milk if the batter is too thick.
21. 21. Add some oil to a hot pan.
22. 22. Pour in a small ladle of batter.
23. 23. Spread the batter by swirling the pan.
24. 24. Bake the pancakes until golden brown.
25. 25. Flip the pancakes.
26. 26. Finish cooking the other side.
27. 27. Repeat with the remaining batter.
28. 28. Stir the crème fraîche into the sauce.
29. 29. Season the sauce with salt, lemon juice and curry.
30. 30. Arrange the cauliflower, plums and pancakes.
31. 31. Drizzle the arranged ingredients with the sauce.
32. 32. Dust the pancakes with curry.
33. 33. Sprinkle the pancakes with herbs and lemon zest.
34. 34. Serve the pancakes garnished with the flowers.

Nutrition per serving

• kcal: 465
• Protein: 16 g · Fett/Fat: 24 g · Carbs: 47 g