Serves 4, with a stack of three drop pancakes each
For the pancakes:
140g buckwheat flour
140g gluten free plain flour (double the amount if you don’t have buckwheat flour)
2 tsp gluten free baking powder
1 tsp ground ginger
Pinch of salt
Zest of 1 lemon
Juice of 1 lemon
160ml milk (or dairy-free alternative)
1 tbsp rapeseed (or alternative) oil plus more for cooking
1 jar Gathered Botanicals Seaberry Jelly
1 lemon, zest and juice
(Optional) fresh sea buckthorn berries, raw or sauté for 2 mins in rapeseed oil, honey and ground ginger
To make the pancakes:
Heat your oven at the lowest setting – to keep pancakes warm as you cook them in batches. Place a baking tray in the oven along with four plates to warm.
Prepare the pancake mixture: place the flour, baking powder, ginger, salt and lemon zest in a large bowl, mix well to combine.
Beat the eggs in a separate bowl, then add to the dry ingredients along with the lemon juice, milk and 1 tbsp oil.
Place a small drizzle of oil in a non-stick frying pan over a medium heat. When warm, spoon 1 tbsp of the pancake mixture per pancake into the frying pan. Leave some space between them so there’s room to flip. Cook the pancakes in batches according to the size of your frying pan.
Cook each pancake for a couple of minutes; when one side is browned, flip over and cook on the other side. When both sides are golden, remove pancakes and place on the warmed tray in the oven while you use up the remaining mixture, adding a small drizzle of oil in the frying pan before beginning each new batch.
When all pancakes are cooked, remove from oven and create stacks of three pancakes per person on the plates. Spread a dollop of Seaberry Jelly in between the layers of pancakes and on top. Grate a little lemon zest on top of each stack, scatter over the sea buckthorn (if using), squeeze a little lemon juice and drizzle with honey.
Words by Tia Tamblyn | Art Direction Becca Stuart | Images by John Hersey