Today it is raining. It’s the end of July, the end of a mostly wet and cloudy summer month, which, although the Peaks are at their most strikingly beautiful when moody (still waiting for ‘someone’ to say that to me… cough cough… giving him lot’s of opportunity…), has been trying. I’m half deaf at the moment, stuck inside with the hills just out of my reach, and all I ever seem to say is ‘WhaT?!’ Tempers are fraying, the cat’s lying sprawled in a purposefully uncomfortable place, lashing his tail.
COME ON SUN WE NEED YOU WE’VE BEEN WAITING ALL YEAR!
I’m usually fine about any weather, I love the rain, rain is good, but there’s something maddening about weeks of it in summer, it’s just so uncalled for! And it’s one thing being out there soaking up the wild drama, quite another trapped inside unable to put out the washing, and being faced with the tawdry reality of your life…
What we need is something filling and uplifting for lunch, and most of all quick and easy, no fuss, hardly any washing up or cooking required. We need a quick fix… this calls for an old faithful friend; buckwheat pancakes, which I have coupled with tahini, kalamata olives, hojiblanca olives (just go with whichever olives you have and enjoy), lemon juice and basil leaves ♥
Buckwheat pancakes are a great meal for when you’re short of time, or just don’t want to spend a lot of it cooking. Make up a good amount of the batter, keep it in the fridge, it keeps for days, and when you need it you’re good to go; a meal in less than five minutes.
I adore tahini, I have sine I was a child, and combined with olives and fresh basil it’s so good. So nutritious. So healthy and everything that food should be. I love every ingredient of these pancakes, each topping is gorgeous, and makes me feel good, inside and out. And if it wipes the scowl off my face, that’s a result!
I find that pancakes are an excellent alternative to bread. If you are trying to eat a lower carb diet, and if bread is your biggest weakness, as it is mine, then not having bread around is a good option. If you bake a loaf, you’re going to eat a loaf, and if you’re me it goes fast; fresh bread is just so delicious and so available. For me, bread is an occasional bake, and I prefer to make buckwheat flatbreads and pancakes as I want them, and actually I prefer them to bread these days. They have substance, and are so easy and fresh, made to order.
- 6 heaped tbsp buckwheat flour
- 1 large pinch of bicarbonate of soda
- Large pinch of salt
- 1/2 cup of water, slightly more for a lighter pancake
- 1 tbsp coconut oil, or your choice
- Tahini (sesame paste)
- Handful of olives (I use often use a mix of strong and mild such as kalamata and hojiblanca)
- Squeeze of fresh lemon juice