Yield: 1 dozen
Serving Size: 1 2.5” pancake
For Buckwheat pancake
1 lb Buckwheat Groates, raw
1 ¼ cup + soaking water
2 tbsp Olive oil
1 tbsp Salt
For Summer Garden Salad w/ Goat cheese
½ Cucumber, cut into ½” cubes
1 large Nectarine, cut into ½” cubes
2 large Tomato, san marzano cut into ½” cubes
2 oz of Green Beans, sliced thinly on bias
4oz of Goat Cheese
12-18 leaves of fresh Basil
1 tbsp Olive oil
1 tsp Salt, flaked
1 tsp Black Pepper, coarsely ground
Method of Preparation:
For Buckwheat Pancakes:
Soak the buckwheat in a bowl for at least 6 hours. Strain and rinse thoroughly until water runs clear and fast.
In a blender, puree the buckwheat, water, and salt until a smooth thick paste has formed.
Pour the paste out into a clear bowl and cover. Leave in a hot (80-90f) space for 6 hours or up to 24 hours until the puree has puffed up and bubbles have formed in it.
Preheat a 7-9” pan over medium high heat until hot. Add a thin layer of oil to the pan. Add 1 tbsp of batter into the pan smoothing it into a circle. Continue to add the buckwheat into the pan 1 tbsp at a time until there is no more room for another pancake.
Cook the pancakes for 1-2 minutes on each side until a small amount of browning has occurred. Remove from pan and keep warm.
Place Goat cheese in a small piping bag (or ziplock back with 1 corner snipped) and bring to room temp 10-15 minutes before serving.
Combine the rest of the ingredients except the salt & Pepper
Pipe a tsp of goat cheese onto the buckwheat pancake. Add a large tsp of the salad onto the goat cheese & pancake. Season with salt and pepper right before serving.
Recipe By Chef Travis Bettinson, www.junipfoods.com