Buckwheat pancakes with leek, parsnip and Swiss cheese

4oz/100grams plain wholemeal flour
4oz/100gms buckwheat flour
Pinch salt and turmeric
3 eggs
15fl oz/450mls milk
11b /500grms leeks
12oz/300grms parsnips
1oz/25gms butter
2tbsp live yoghurt
3 cloves of garlic
1tsp Dijon mustard (optional)
½ tsp thyme
4oz/1OOgms Swiss cheese or another strong cheese
  • Put the  flours, salt and turmeric in a bowl
  • Whisk the eggs and milk together
  • Slowly add the eggs and milk and whisk till you have a creamy batter
  • Brush olive oil onto a frying pan and cook each pancake for a minute or two on each side. This batter is enough for 12 pancakes
  • Put the oven on at 190/375f/gas 4
  • Meanwhile prepare the leeks by cutting them in half length ways and slicing them at ½ inch intervals
  • Peel the parsnips and grate on the thickest section of the grater
  • Peel and crush the garlic
  • Melt the butter in a pan and cook the garlic and leeks until tender
  • Stir in the grated parsnip cook for a couple of minutes then add the thyme and mustard and cook for a further 3 minutes
  • Add the yoghurt and cook for 2 minutes
  • Pour the mixture in to a bowl to cool before adding the cheese which you have grated
  • Place a pancake on a work surface and add 2 tbsp of the filling before tightly rolling it up
  • Carry on till all 12 are done and place on  a baking tray and put in the oven for 20 mins
Original Source: 

Izzy Silvester