STUFFED BUCKWHEAT PANCAKES
100g butter, melted
3/4 cup buckwheat flour
1/4 cup plain flour1/2 tsp salt
1 2/3 cups milk of your choice
400g prosciutto or ham
250g cherry tomatoes, halved
1 avocado, sliced
1/2 cup tasty cheese, grated
2 cups baby spinach
Add half the butter, eggs, flours & salt to a bowl. Whisk together, slowly adding the milk, until the mixture is all combined & smooth.
Heat remaining half of the butter in a large frypan on medium heat. Add 1/4 of the mixture, cooking on one side for 2 minutes (until edges bubble), before flipping over.
Add 1/4 of the cheese to half of the pancake & cook for a further minute. Remove from heat, add 1/4 of the remaining filling ingredients.
Repeat until all the mixture has been cooked & all filling used. Will make 4 large pancakes.