Buckwheat pancakes with kale, kimchi and egg

These delicate buckwheat pancakes blur the line between breakfast and any other meal in a great way. Naturally gluten-free and gently nutty in flavour, they’re layered with quickly sautéed greens, a rich fried egg and the lively tang of fermented kimchi for balance and some gut loving (unless your out of balance, then you may need me before starting to eat too many ferments!).

It’s a meal built on contrast; warm and cool, soft and crisp, soothing and sharp, yet simple enough to cook any day of the week. The batter keeps well, the pancakes freeze and the toppings can shift with the seasons, as I’m a firm believer that you don’t have to restrict pancakes to pancake day!

THE SECRET INGREDIENT: Kimchi

Punchy, complex and alive with flavour. Kimchi brings acidity, gentle heat and deep savoury character that cuts through the richness of egg and pancakes. Because it’s naturally fermented, it also contains beneficial bacteria and organic acids that may support gut health and digestion.

Just a spoonful transforms this simple pancake dish into something vibrant, balanced and nutritionally layered, proof that bold flavour and nourishment often come from the same place.

Serves: 1 (multiply by how many people you want to serve, cooking in batches - N.B. the pancake batter makes more but it’s not worth making less and you know you’ll eat them!)

Prep and cook time: 25 minutes

Ingredients

For the pancakes (this will make about 8-10 pancakes so more than you need but they freeze well or use some for a pudding):

150g buckwheat flour

A pinch of salt

2 eggs

450ml milk (whole or semi-skimmed are best, or use your favourite non-dairy milk, if you prefer)

3 tbsp cold water

A little butter, ghee or oil for greasing the pan

For the topping:

1/2 tbsp avocado oil

2 Spring onions, chopped

1/4 red pepper, cut into thin strips

50g cavolo nero (black kale, or use any other greens) stems removed (give a tip for this) and leaves roughly chopped

1/2 tsp dried oregano or another herb of your choice (optional)

salt and pepper to season

lemon juice to taste (optional)

2 tbsp kimchi (spicy fermented vegetable condiment - use homemade or a good brand e.g., Vadasz raw kimchi which is available in many supermarkets now)

Method:

To make the pancakes, put the flour and a pinch of salt in a large bowl. Add the eggs and about 3-4 tbsp of the milk, then whisk until a smooth, thick paste is formed (this helps to avoid lumpy pancake batter). Then whisk in the remaining milk and cold water (the cold water is a Delia Smith tip from memory, supposedly it helps keep the batter light. You can used more milk if preferred, but I figure it’s an extra bit of milk you’ve then saved for a cuppa after making the pancakes!). Set aside (in the fridge if you are making them a little ahead of time).

When you’re ready to cook them, if you’re serving them immediately and want to keep them all warm together, put your oven on a low heat. Give the batter a little whisk.

Use a little pastry brush or kitchen paper dipped in little melted butter, ghee or oil to lightly grease your pan; keep this really as scant as you can, just the smallest amount you can get away with.

Ladle in just enough of the batter to coat the pan, rolling the pan around to spread the batter out nice and thinly. Fry on a medium heat for about 1½-2 minutes, until small bubbles appear, the underneath is turning golden and the pancake feels like it’s going to be easy to lift and flip over (test carefully with a spatula by lifting a little of the edge). Carefully turn or flip it (there’s really no need to be showing off here, just do what feels comfortable!), then cook for a further 1 minute or so, until golden on both sides. Transfer to a plate, cover with baking parchment and repeat until you have used all the batter. Keep them warm in the oven as you go along, if you need to.

Once you have your pancakes, in a frying pan, heat 1/2 tbsp oil. Add the spring onion and pepper and stir-fry on a medium heat for 2 minutes. Add the kale and some dried herbs if using, then stir-fry for a further 2 minutes. Add a splash of water, about 1 tbsp and stir until the kale is wilted. Season with salt and pepper to taste. You can add a little lemon juice to if you like.

Fry the egg to your liking. Warm the pancake in the pan and top with the kale mixture, egg and kimchi. I actually like to fold the pancake over so you get oozy egg mixed in with the spicy kimchi and veg but you do you!

Notes:

• Storage:
  The batter keeps for up to 2 days in the fridge. Give it a good whisk before using.

• Freezing:
  Freeze the cooked pancakes in layers with baking paper between. Reheat straight from frozen on a low heat.

• Removing cavolo nero stems:
  Fold each leaf in half lengthways and slice along the stem to remove it quickly, leaving tender leaves that cook evenly.

• Seasonal swaps:
  Use spinach, chard or sautéed mushrooms instead of kale.

• Extra protein and fibre:
  Add tofu, mushrooms, wild caught salmon or an extra egg. Add some tinned ready cooked and drained beans or chickpeas for extra fibre in with the kale.

Nutritional breakdown per serving*: (per 1 serving - 1 pancake plus the toppings, although you could double up on all for a larger serve)

Protein – 12g

Carbohydrates – 20g

Fibre – 3g

Healthy fats – 14g

Calories – 255 kcal

*Information may vary slightly if using different nutritional calculators.