40 g (1 1/2 oz) wholewheat flour
40 g (1 1/2 oz) buckwheat flour
pinch salt
1 egg
150 ml (1/4 pt) milk
15 ml (1 tbsp) melted butter
40 g (1 1/2 oz) buckwheat flour
pinch salt
1 egg
150 ml (1/4 pt) milk
15 ml (1 tbsp) melted butter
for the filling
450 g (1 lb) blueberries
60 ml (4 tbsp) honey
whipped cream
60 ml (4 tbsp) honey
whipped cream
method
1. To make the pancake batter, sift the flour and salt into a bowl. Make a well in the middle of it and add the egg.
2. Gradually beat in the milk. When half of the milk has been added, beat in the melted butter. Continue beating in the milk until you have a thin batter. Allow the batter to stand for half an hour.
3. Meanwhile, prepare the filling. Wash and pick over the blueberries. Put them in a heavy-bottomed pan over a very low flame. It is best to add no water at all. When the fruit is submerged in its own juice, add the honey and stir until dissolved. The syrup should be thick and fruity.
4. To cook the pancakes, oil a heavy-bottomed pan 18cm (7in) in diameter. When it is very hot, add 30 ml ( 2 tbsp) of the batter. Tilt the pan so that the batter covers the base. Cook until the pancake is beginning to brown on the underside and then turn over and cook the other side. You may have to throw the first pancake away, as it will absorb the excess oil in the pan.
5. Continue making the pancakes, keeping them warm, until all the batter has been used up. Divide the filling between them and roll the pancakes into cigar shapes.
6. Serve warm, each pancake topped with a dollop of whipped cream.
2. Gradually beat in the milk. When half of the milk has been added, beat in the melted butter. Continue beating in the milk until you have a thin batter. Allow the batter to stand for half an hour.
3. Meanwhile, prepare the filling. Wash and pick over the blueberries. Put them in a heavy-bottomed pan over a very low flame. It is best to add no water at all. When the fruit is submerged in its own juice, add the honey and stir until dissolved. The syrup should be thick and fruity.
4. To cook the pancakes, oil a heavy-bottomed pan 18cm (7in) in diameter. When it is very hot, add 30 ml ( 2 tbsp) of the batter. Tilt the pan so that the batter covers the base. Cook until the pancake is beginning to brown on the underside and then turn over and cook the other side. You may have to throw the first pancake away, as it will absorb the excess oil in the pan.
5. Continue making the pancakes, keeping them warm, until all the batter has been used up. Divide the filling between them and roll the pancakes into cigar shapes.
6. Serve warm, each pancake topped with a dollop of whipped cream.
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