Buckwheat Pancakes Recipe

Ingredients : Serves 4

100 g/4 oz/1 cup buckwheat flour
3 eggs, beaten
Salt
250 ml/8 fl oz/1 cup milk
75 g/3 oz caster (superfine) sugar

30 ml/2 tbsp oil
25 g/1 oz/2 tbsp butter or margarine

450 ml/0.75 pt/2 cups red wine
225 g/8 oz cherries, stoned (pitted)

A pinch of ground cloves
2.5 ml/0.5 tsp ground cinnamon
15 ml/1 tbsp green peppercorns, crushed
5 ml/1 tsp cornflour (cornstarch)
30 ml/2 tbsp water

Method :

Beat the flour into the eggs and add the salt, milk and 10 ml/2 tsp of the sugar. Heat the oil and pour in enough batter just to cover the base of the pan. Cook for a few minutes until set and lightly browned, then toss or flip over and cook the other side. Remove from the pan and keep the pancake warm while you cook seven more in the same way. Heat the butter or margarine with half the remaining sugar for about 4 minutes until the sauce is smooth and bubbly. Boil the wine with the remaining sugar and the cherries for 2 minutes. Stir in the cloves, cinnamon and peppercorns. Mix the cornflour (cornstarch) and water to a paste and stir into the sauce. Simmer, stirring, for a few minutes until thick and glossy. Fill the pancakes with the cherry mixture and pour the sauce over.