On the menu

Recipe of the week: American buckwheat pancakes

These thick pancakes soak up the syrup and juice from the berries nicely

Served in piles known as “shortstacks”, American pancakes are quite a bit thicker than the crêpes you find in Europe, which means that they soak up the syrup and juice from the berries, say Danny Jack and Hailee Kukura. If you prefer your pancakes thinner, just add a little bit more milk to your batter.

Ingredients: serves 2-3 (about 6 large pancakes)

For the batter

  • 150g buckwheat or plain wholemeal flour
  • 2 tsp golden or white caster sugar
  • 1 tsp baking powder
  • 1 small pear or apple, cored and grated (optional)
  • 250ml milk, room temperature
  • 2 eggs, separated
  • 1 tbsp butter, for frying

To serve

  • 1 tbsp date syrup, honey, maple syrup or sweetener of your choice
  • 2-3 tbsp Greek-style yogurt
  • 150g blueberries or raspberries
Method
  • For the batter, mix the flour, sugar, baking powder, grated pear or apple (if using), milk and egg yolks in a mixing bowl with a whisk until smooth.
  • In a separate bowl, whisk the egg whites until soft peaks form, then fold into the flour mix. Cover and rest this batter for at least 10 minutes.
  • Heat a large, non-stick frying pan over a medium-high heat and grease generously with some of the butter.
  • Ladle some of the batter mixture into the centre of the pan and leave to cook, then flip when the pancake begins to bubble in the middle, about 2 minutes. Cook on the second side for 1-2 minutes, until the pancake is light brown on both sides and a little crispy on the edges. Remove to a plate and keep warm.
  • Repeat the process, re-greasing the pan with butter as needed and cooking one pancake at a time, keeping the cooked pancakes covered with a clean tea towel until all the pancakes are cooked.
  • Divide the pancakes up between your plates, drizzling your sweetener as generously as you like over the top.
  • Finish each serving with a dollop of yoghurt and a scattering of berries on top.
Van Life Cookbook – Resourceful Recipes for Life on the Road: From Small Spaces to the Great Outdoors by Danny Jack and Hailee Kukura

Taken from Van Life Cookbook – Resourceful Recipes for Life on the Road: From Small Spaces to the Great Outdoors by Danny Jack and Hailee Kukura, published by Pavilion Books at £14.99. Photography by Holly Farrie. To buy from The Week Bookshop for £11.99, call 020-3176 3835 or visit theweekbookshop.co.uk

Recommended

How climate change might shape our future holiday destinations
Himandhoo, the Maldives
In Depth

How climate change might shape our future holiday destinations

Volvo C40 Recharge: what the car critics say 
The Volvo C40 Recharge UK price starts from £44,800
Expert’s view

Volvo C40 Recharge: what the car critics say 

Palazzo di Varignana: enjoy some full-on Italian R&R
The glorious Palazzo Bentivoglio is the centrepiece of the resort
The big trip

Palazzo di Varignana: enjoy some full-on Italian R&R

Hithe + Seek: a go-to for unexpected wine and food pairings
Riverside view from Hithe + Seek
In Review

Hithe + Seek: a go-to for unexpected wine and food pairings

Popular articles

Is World War Three on the cards?
Ukrainian soldiers patrol on the frontline in Zolote, Ukraine
In Depth

Is World War Three on the cards?

Will China invade Taiwan?
Chinese troops on mobile rocket launchers during a parade in Beijing
Fact file

Will China invade Taiwan?

Why cats prefer people who hate them
A cat
Tall Tales

Why cats prefer people who hate them

The Week Footer Banner