Head Chef Simon Street at Putia Pure Food Kitchen shares his pancake recipe and tips for stacking and dressing buckwheat pancakes with Australian berry compote, mango, hazelnuts and organic coconut chia yoghurt.
Buckwheat pancake image by V Raneri.
This is Putia Pure Food Kitchen’s most popular brunch dish.
How to make best ever Buckwheat Pancake Stack
For the pancakes, you need
375 gr buckwheat flour,
30 gr sugar,
25 gr baking powder,
Pinch of Bicarb soda.
Mix all of these dry ingredients together.
2 eggs and
1 vanilla pod.
Whisk the mixture by hand for a minute until it becomes a smooth batter. Cook the pancakes and set aside.
The pancake stacking method:
On the serving plate, place the first pancake and then cover the surface of it with the fresh berries and their sauce;
Repeat the process firmly placing the second and third pancakes and berries on top of each other.
Now gently place some freshly sliced mango to the top of the stack, spoon on coconut chia yoghurt for a good energy boost, and then sprinkle with toasted hazelnuts for crunch and flavour. Add a beautiful edible flower for that final splash of colour.
Watch Head Chef Simon Street in action in “How to make best ever Buckwheat Pancake Stack, Putia Pure Food Kitchen Style“.
If you would like more recipes and tips like this, then subscribe to “Putia Pure Food Kitchen” You Tube channel and never miss out on the latest releases.
For more recipes like this go to Chef Dominique Rizzo’s cookbook “My Taste of Sicilly” http://dominiquerizzo.com/product/my-taste-of-sicily-by-dominique-rizzo/
This video was shot on location at Putia Pure Food Kitchen in Brisbane.