Name: Rocker’s buckwheat pancakes with strawberries
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 340 ml buttermilk or water; 40 gm ghee or coconut oil, melted, plus 11⁄2 tbsp extra for frying; 2 eggs, separated; 200 gm (1⅓ cups) buckwheat flour, sifted; 45 gm roasted hazelnuts, coarsely chopped, plus extra to serve; 2⁄3 tsp bicarbonate of soda; Yoghurt or ricotta, to serve; 250 gm (about 1 punnet) strawberries, sliced; 10 gm freeze-dried strawberries (optional; see note); 1 cup puffed grains such as quinoa and amaranth (see note), to serve; Honey, for drizzling

Rocker’s buckwheat pancakes with strawberries

Many fall in love with the buckwheat pancakes at Rocker cafe in Bondi. Our hot tip? Hunt down the freeze-dried strawberries for an extra-special brunch.

Serves 4 - 6

Makes 12

Prep

15M

Cook

15M

Total

30M

“I dropped into Rocker for breakfast while visiting Sydney over the summer and I’m seriously craving their buckwheat pancakes. Any chance you’d run the recipe?” – Tyler Harris, Hawthorn, Vic

REQUEST A RECIPE

To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of request we receive, we can only publish a selection in the magazine.

Ingredients

340 ml buttermilk or water

40 gm ghee or coconut oil, melted, plus 11⁄2 tbsp extra for frying

2 eggs, separated

200 gm (1⅓ cups) buckwheat flour, sifted

45 gm roasted hazelnuts, coarsely chopped, plus extra to serve

2⁄3 tsp bicarbonate of soda

Yoghurt or ricotta, to serve

250 gm (about 1 punnet) strawberries, sliced

10 gm freeze-dried strawberries (optional; see note)

1 cup puffed grains such as quinoa and amaranth (see note), to serve

Honey, for drizzling

Method

1.Whisk buttermilk or water, ghee or coconut oil and egg yolks in a bowl. Add flour, hazelnuts, bicarbonate of soda and a pinch of salt and whisk until smooth.

2.Whisk eggwhites in a separate bowl until soft peaks form, then fold into the batter.

3.Heat 2 tsp ghee or coconut oil in a large frying pan over medium-high heat, swirling to cover the base, then add 1⁄4-cup dollops of batter to pan in batches and cook until bubbles appear on the surface of pancakes and they’re golden underneath (2-3 minutes). Flip pancakes and cook until golden and cooked through (1-2 minutes). Cover with foil or place in a low oven to keep warm, wipe out pan, and repeat with remaining batter and ghee.

4.Top pancakes with yoghurt or ricotta, fresh and dried strawberries and puffed grains, drizzle with honey and serve.