Makes about 8
Ingredients
- 200g buckwheat flour
- A pinch of salt
- 2 eggs
- 600ml milk
- 50g butter, melted
For the salted toffee sauce
- 75g butter
- 150g dark brown soft sugar
- 25g black treacle
- 100ml double cream
- A good pinch of flaky sea salt
To serve
- 2 to 3 ripe bananas
- 50g salted peanuts, roughly bashed
- Vanilla ice cream
Method
Place the buckwheat flour and salt in a large bowl. Make a well in the centre and crack in the eggs. Pour in about half the milk and whisk until you have a thick, smooth batter. Add the remaining milk and whisk again until the batter is the consistency of double cream. Cover and refrigerate until needed.
To make the salted toffee sauce, place the butter, soft brown sugar and treacle in a medium saucepan over a medium heat. Once the butter has melted and the sugar has dissolved, pour in the cream and stir well. Bring the sauce back to a gentle simmer and cook for a minute or so until smooth and glossy. Remove from the heat and stir in the flaky sea salt.
When you’re ready to cook the pancakes, place a large non stick frying pan over a low to medium heat. Add a little butter to the pan. Pour the melted butter into the bowl of batter and whisk it through.
Ladle a little batter into the pan and tilt the pan so it spreads out into a thin, even layer. As the pancake begins to set, give the pan a gentle shake to loosen it, then flip it over with a palette knife. Cook the second side for about 30 to 40 seconds until golden. Slide the pancake onto a warm plate and repeat with the remaining batter.
Serve the pancakes warm with scoops of vanilla ice cream, sliced bananas, a generous drizzle of salted toffee sauce and a scattering of crushed peanuts.
