Breton-style buckwheat pancakes with apples

Ingredients

For 1 serving

• Buckwheat flour50 g
• Reduced-fat milk100 ml
• Eggs1
• Baking powder3 g
• Apple150 g
• Butter5 g
• Cinnamon1 pinch
• Maple syrup1 teaspoon

Contains: lactose, eggs,

In season: September – February

Method

1. In a bowl, mix the buckwheat flour with the baking powder, then add the egg and pour in the milk in a thin stream, whisking until the batter is smooth and lump-free.
2. Wash the apple, core it and slice it thinly, leaving the skin on.
3. Melt the butter in a non-stick frying pan over a medium heat, add the apple slices and cinnamon and sauté for 4–5 minutes, until the apples are soft and lightly golden; transfer them to a plate.
4. In the same pan, without washing it, pour in small ladlefuls of batter and cook for about 2 minutes, until the surface is covered in bubbles.
5. Flip the pancakes and cook for another 2 minutes, until firm in the centre; carry on with the remaining batter.
6. Serve the pancakes hot topped with the cinnamon apples and a drizzle of maple syrup.