Buckwheat and silken tofu pancakes with caramelized apples

Ingredients

For 1 serving

• Buckwheat flour20 g
• Soy flour35 g
• Silken tofu150 g
• Soy milk80 ml
• Baking powder4 g
• Apple100 g
• Brown sugar3 g
• Cinnamon1 pinch
• Sunflower oil3 g

Contains: soy,

In season: September – February

Method

1. Blend the silken tofu with the soya drink to a smooth cream.
2. Pour it into a bowl, add the buckwheat flour, soya flour and baking powder and whisk to a thick, lump-free batter.
3. Wash the apple, core it and cut it into thin wedges. Cook it in a non-stick pan over medium heat with the brown sugar and cinnamon for 5 minutes, turning, until soft and caramelised; set aside.
4. Wipe the pan, grease it with the oil and heat it over medium-low heat. Spoon in the batter as 3 small pancakes and spread them a little; cook for 2 minutes, until bubbles appear on top, then flip and cook for another 2 minutes, until golden. Keep the heat moderate: buckwheat and soya brown quickly.
5. Serve the pancakes hot with the caramelised apples on top.