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
Mix the flour, bicarb, water and salt to make a loose batter. If you can leave to sit for 20 mins or more, it keeps for days in the fridge, but if you are in a hurry it is still very good used straight away.
Heat a frying pan, add half the oil (you can use less as long as the pan is coated) into the heated pan (if using larger pan may need more), and pour in batter mix to the hot oil, it should sizzle. Tip the pan so that the batter spreads to make a good pancake. Cook for a minute or so and then turn with a large spatula (a smaller one can break the pancake) and cook on the other side, adding the rest of the oil. If you like a softer pancake cook for less time, if you prefer crispy, more, and add more oil if you want.
Serve straight away, spread/ pour on the tahini and assemble the olives and basil leaves, squeeze on a little lemon juice to taste and dig in!
I'm mad on tahini, it's so good, so nutritious, so rich and lovely. I know some people can't get used to the texture, I recommend having houmous instead (which contains tahini), or any savoury spread or paste.
Don't worry that tahini is oily, the oils are good for you, if you're eating half a jar a day and putting on weight, tahini will be the place to look for answers, but otherwise just enjoy it, don't skimp! I'm using light tahini, but I recommend using dark tahini as it is even more nutritious and tastier than light, just less oozy.
I use a mixture of plainer black Spanish olives and strong flavoured Greek olives.
Add cucumber, or serve with a salad on the side.
You can also have these pancakes with a sweet topping, I'd recommend lemon and honey, but will do more recipes in the future.