Chef's Recipes

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.

By Darren Robertson
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4 - 6, Makes 12
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"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
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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.

Notes

Freeze-dried strawberries are available from select grocers, delicatessens and supermarkets or at fresh-as.com.

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  • Author: Darren Robertson