Buckwheat pancakes with apple and cinnamon

Ingredients

For 1 serving

• Buckwheat flour45 g
• Eggs1
• Reduced-fat milk80 ml
• Baking powder3 g
• Apple1
• Butter5 g
• Honey1 teaspoon
• Cinnamonto taste

Contains: lactose, eggs,

In season: September – March

Method

1. In a bowl, whisk the egg with the milk, then add the buckwheat flour, the baking powder and a pinch of cinnamon and stir until the batter is smooth; let it rest while you prepare the apple.
2. Wash the apple, quarter it, remove the core and slice it thinly.
3. Melt the butter in a non-stick pan over medium heat and sauté the apple slices for 4 minutes, turning, until soft and golden at the edges; set aside on a plate.
4. In the same pan, over medium-low heat, drop the batter in by the spoonful and cook for 2 minutes per side, until the pancakes are puffed and lift easily from the pan.
5. Serve the pancakes with the warm apples and a drizzle of honey.