Savory Buckwheat Pancakes With Sun Dried Tomatoes And Prosciutto Food
SAVORY BUCKWHEAT PANCAKES WITH SUN-DRIED TOMATOES AND PROSCIUTTO
A savory breakfast that doesn't scrimp on flavor! Enjoy these gluten-free crepes as a lazy weekend brunch to really impress!
Provided by Alice Liveing
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sift the flour into a large bowl, create a well in the center then break in the egg. Using a whisk, gradually add the water and continue to whisk until the mixture has completely combined and has the consistency of thin cream.
- Add a pinch of salt and pepper and stir through.
- Heat a small amount of coconut oil in a frying pan and pour in a quarter of the mixture to fry.
- Once the base of the pancake has set, add a slice of prosciutto, a small amount of spinach and tomatoes to one half, and fold the pancake over.
- Leave to cook for another 30 seconds before plating up and repeating with the remaining mixture.
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