The addition of spinach and herbs to the batter makes the pancakes look stunning.
For the pancake batter
150 g buckwheat flour
330 ml lactose free milk or milk of your choice
150 ml water
1 tsp melted coconut oil
a pinch of sea salt
2 handfuls fresh spinach
10 leaves fresh basil
sea salt and black pepper
a little grated nutmeg
2 tbsp olive oil to cook the pancakes in
For the topping
1 aubergine, cut into cubes measuring 2 cm along one side
1 red onion, peeled and cut into chunks
2 red peppers
1 tbsp olive oil
175 g canned chickpeas, drained and rinsed well
1 tbsp black olives
1 tbsp chopped coriander
sea salt and pepper
For the tahini cream
8 tbsp Greek yogurt
1 tbsp tahini
2-4 tbsp water
1 small clove garlic crushed
juice of a lemon
sea salt and pepper
Place all the ingredients for the pancake batter in a large jug or bowl and mix together with a stick blender. Place the batter in the fridge to settle while you prepare the topping.
Place the aubergine in a bowl, sprinkle with salt and leave for 15 minutes or until droplets of water appear on the surface. Rinse the aubergine in running water to remove the salt. Place the aubergine in a covered pan with the red onions and a little olive oil to cook gently for about 15 minutes or until the flesh is soft and well cooked.
Hold the red peppers directly on the flame of a gas hob or on a grill and cook until the skin is scorched and black. Allow the peppers to cool before removing the blistered, black skin and the seeds (Putting the blackened peppers in a plastic bag makes it easier to rub the skins off).
Cut the cooked pepper into strips and do not be too fastidious about removing all the burnt skin from the peppers as it adds a smoky flavour to the topping.
Add the chickpeas, black olives, strips of red peppers, chopped coriander to the cooked aubergine and onion. Season well and keep warm while you cook the pancakes.
To cook the pancakes. Heat a small frying pan on medium heat. Add a little olive oil to the pan and when it is hot ladle about 100 ml of batter into the pan. Tilt the pan and swirl around until the batter is evenly distributed. Fry for about 2 minute on each side, until the pancakes are golden and can be turned over easily. Cook all of the pancakes and place on a baking tray in a warm oven until ready to assemble into the finished dish.
Prepare the tahini cream by mixing all the ingredients together well to form a pourable cream like mixture. Taste and adjust the seasoning adding more salt, pepper or lemon juice or water as required.
To assemble the pancakes. Place 2 or three spoonfuls of the vegetable topping in the centre of each pancake and spread around with a spoon. Place a dollop of tahini cream in the centre of the pancake and sprinkle with a little more coriander before serving.