Buckwheat Pancakes with Avocado Purée and Celery Sticks

Name: Buckwheat Pancakes with Avocado Purée and Celery Sticks
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10
Cuisine: Russian
Ingredients: 200 g Jerusalem artichoke; 1 onion; 1 bunch chives; 1 large avocado; 50 g crème fraîche; curry; Salt; Cayenne pepper; 2 Eggs; butter clarified (for baking); 10 lettuce leaves; 75 g finely ground buckwheat; 75 g finely ground wheat; 0.5 tsp Salt; 0.25 tsp nutmeg; 150 ml milk; 100 ml mineral water

Prep: 25min

| Servings: 10 | Cook: 20min

Buckwheat pancakes with avocado purée and celery sticks from Spoonsparrow are always a hit.

Ingredients

200 g Jerusalem artichoke
1 onion
1 bunch chives
1 large avocado
50 g crème fraîche
curry
Salt
Cayenne pepper
2 Eggs
butter clarified (for baking)
10 lettuce leaves
75 g finely ground buckwheat
75 g finely ground wheat
0.5 tsp Salt
0.25 tsp nutmeg
150 ml milk
100 ml mineral water

Instructions

1.
Whisk the buckwheat and wheat whole‑grain flours, salt, and nutmeg with the milk and mineral water; cover and let rest for about 30 minutes. Peel the Jerusalem artichoke, cut into fine sticks, and steam in boiling vegetable broth for 1–2 minutes.
2.
Peel and finely dice the onion, wash the chives, shake dry, and cut into small ribbons. Halve the avocado, remove the pit, press the flesh out of the skin with a fork, mix with crème fraîche, curry, salt, cayenne pepper, and chives. Fold in the celery and onion, taste, then stir an egg into the batter.
3.
In a small pan, heat clarified butter (1 tsp per pancake) over medium heat and bake ten small pancakes one after another; let cool. Spread avocado purée on half of each pancake, place a lettuce leaf on top, fold together, secure with toothpicks, and serve.