These would probably be better known as pancakes, which most people think of as an American idea, but they actually come from Europe, especially the Saxon or Germanic peoples, including the British. In South Africa we call them crumpets, which are usually sweet, but those who are of Dutch heritage also make savoury varieties. They are wonderful for breakfast when you have time to make them, or served with a meat course as a side dish.
Ingredients:
For the pancake batter:
2 eggs, lightly beaten
220 ml milk, plus a little extra if necessary
1 apple, peeled and grated
200 g buckwheat flour
10ml baking powder
30ml oatmeal
butter, for frying
For the braised cabbage:
1 small/medium savoy cabbage, cored and cut into wedges
1 red onion, thinly sliced
2 cloves garlic, finely chopped
5ml fresh thyme, leaves
30ml maple syrup
75 ml cider vinegar
100 g butter, diced
To serve:
12 slices lean bacon
apple sauce
6 bags maple syrup
thick crème fraiche
Method:
For the pancake batter:
In a large bowl, whisk together the eggs and milk, then stir in the apple. Sift in the flour, baking powder and a pinch of salt, sprinkle over the oatmeal and fold in until just combined, adding a little more milk if necessary. Transfer the bowl to the refrigerator to rest the batter for 30 minutes.
For the cabbage:
Preheat the oven to 190C. Put the cabbage on a large sheet of tinfoil, top with onion, garlic, thyme, maple syrup and cider vinegar. Dot with butter and season with salt and freshly ground black pepper. Seal the foil edges, put the packet on a baking tray and bake for 45 minutes. Heat a little butter in a heavy-based non-stick frying pan, add spoonfuls of pancake batter and cook until the pancakes begin to bubble on the surface, then flip them over and continue to cook till golden.
Cook the bacon on a griddle until done to your liking. To serve, put the pancakes on serving plates, top with apple sauce, braised cabbage, bacon and crème fraiche and drizzle with maple syrup.
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