Hummus & Veg Buckwheat Pancakes

Something I can’t seem to get enough of is lately is buckwheat pancakes, preferably in savoury form. They just make the perfect vehicle to hold whatever toppings your fridge may have on offer; from eggs, to chicken, to tofu, to fish… There really is no limits when it comes to the humble buckwheat pancake, my friend! If I have a little more time to prepare lunch then I’ll make these as a change from toast and I always keep the leftovers to have at another time, and I never think too much when it comes to filling them – just add what you’re feeling. Here I kept it meat free with lashings of hummus, which goes so well with the mushrooms, peas and sweetcorn; AKA the dream team for vegetarians and meat eaters alike!

Serves 2

What you need:

• 1 cup buckwheat flour
• 1 cup milk
• 1 egg

Toppings:

• 4 tbsp hummus
• 1 cup mushrooms, chopped
• 1 tsp herbs (fresh or dried)
• 1 cup peas and sweetcorn
• 2 tbsp olive oil
• salt and pepper

What you need to do:

• Make the buckwheat pancakes by combining the flour, egg and milk in a medium bowl and stirring well to form a smooth consistency.
• Heat about 1 tsp oil in a pan on a medium heat and use a ladle to spoon the mix in to the pan, moving it around to make sure it spreads evenly. Cook either side for 1-2 minutes, until golden brown. Repeat till all the mix is used up.
• Saute the mushrooms with the herbs for 5 minutes, then throw in the sweetcorn and peas. Keep it cooking for another minute until nice and hot.
• Spread the hummus on each pancake, top with the veg, drizzle with olive oil and season as you like!