325s buckwheat flour
125g eggs
125g milk (substitute for a nut milk if lactose intolerant
5g bicarbonate of soda
5g baking powder
60g caster sugar
1 teaspoon vanilla paste
METHOD:
whisk milk, eggs and vanilla until smooth in a mixing bowl.
then add all over ingredients making sure it is fully combined and smooth. cook in a small buttered pancake pan on medium heat until fully golden on both sides and fluffy.
Banana Curd:
2 tbsp lemon juice
4 eggs room temp
4 tbsp of butter room temp
4 bananas riper the better
300g sugar
METHOD:
Simply add all the ingredients to a blender or food processor and puree until smooth. Now add the banana puree to a saucepan over medium heat and stir until it thickens, anywhere from 5-10 minutes. I prefer to serve it chilled, but if you are making this for pancakes or waffles it can easily be served warm!
Peanut butter whipped cream:
100g cream
50g peanut butter
METHOD:
whip both ingredients together using a hand mixer until thickened
Tahini Carmel:
200g caster sugar
40g double cream
60g tahini
pinch of salt
METHOD:
Place sugar in a thick bottomed pan on a medium heat. after about ten mins it will start to caramelize. let this happen naturally with out stiring until its a golden liquid. (careful this is very hot) once sugar has fully melted add in the cream whisking fully then add the tahini. leave to set aside and cool naturally.
Pecan Crumb:
200g flour, 200g sugar, 200g butter , 100g pecans
Combine all ingredients and roast in the oven 170 degrees for 10 mins
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