John Myers
Ingredients for 2 servings:
- 1 cup buckwheat flour
- 1 cup milk
- 1 egg(s)
- 1 tbsp cream
- Salt
- pepper
- Ginger powder
- turmeric
- nutmeg
- Butter for frying the pancakes
- 4 carrots
- 1 apple
- Powder (carrot powder, see note)
- 1 handful of peanuts, freshly roasted (to taste)
- 4 tbsp applesauce or apple compote (to taste)
Instructions
Working time approx. 8 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 23 minutes
Mix buckwheat flour, milk, egg, and cream into a smooth batter. Season with salt, pepper, ginger, turmeric, and nutmeg. Peel the carrots and slice them thinly. Peel or core the apple, if desired, and dice and core it. Mix everything together. Fry the pancake batter in butter. Meanwhile, sauté the carrot and apple mixture in batches over boiling water until al dente. To serve, arrange the carrot and apple mixture on the pancakes and sprinkle with carrot powder. Always prepare fresh and eat or serve immediately. Serve with freshly roasted peanuts and a dollop of applesauce or apple compote. Note: Make carrot powder in advance: Dry fresh carrot tops, stems removed, in the oven, then shred them, place them in a clean jar, and seal them airtight. To use, grind the shreds into a powder. Use as a seasoning for carrots; this enhances the carrot flavor.
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