Portions:
4
Ingredients
Pancakes
- 3/4 cup buckwheat flour
- 3/4 cup all-purpose unbleached flour
- 1/2 cup chia seeds
- Pinch of salt
- 4 eggs
- 1 1/2 cup pure maple water
- 1/4 cup olive oil
Topping
- 2 tablespoons olive oil
- 1 medium onion, sliced fine
- 2 red bell peppers, seeded and sliced fine
- 1 clove garlic, chopped
- 1/4 cup maple syrup (preferably amber syrup for its rich flavor)
- Pinch of hot pepper flakes (to taste)
- 1/2 lb semi-firm goat cheese log, sliced
- Fine herbs of your choice to garnish
Method
Pancakes
- In a bowl, combine dry ingredients.
- Combine eggs and maple water in blender, add dry ingredients and blend. Pour olive oil into batter, continuing to blend several seconds longer.
- In a large non-stick skillet brushed lightly with oil and set over medium heat, pour two 1/4 cup ladlefuls of batter and spread into two circles about 5 inch in diameter.
- Cook until golden, about 1 1/2 minutes on each side. Keep warm on a plate as you cook the rest.
Topping
- Heat olive oil in a large skillet. Add onion and peppers and brown for several minutes over medium heat.
- Add garlic and maple syrup and allow to caramelize, stirring a few times. Season with hot pepper flakes. Set aside.
Plating
- Serve two pancakes per person. Top with caramelized peppers and goat cheese. Garnish with fine herbs.
