Buckwheat Pancakes with Pumpkin

Ingredients

• 2.5 tbsp olive oil
• 600 g butternut squash (about ½ squash)
• Salt
• Pepper
• 200 g buckwheat
• 60 g buckwheat flour
• 40 g spelt flour type 1050
• 200 ml Milk (3.5% fat)
• 3 eggs
• 1 Red Onion
• 4 sprigs thyme
• 4 stems parsley
• 8 tsp butter (40 g)
• 150 g feta (45% fat in curd)

Instructions

1. 1.

   Line a baking sheet with a little oil. Peel, deseed, and cube the pumpkin into 1.5–2 cm pieces; place them in a bowl. Drizzle with 1 tbsp oil, season with salt and pepper, and mix well. Spread the pumpkin cubes on the sheet and roast in a preheated oven at 200 °C (180 °C fan) for 30–35 minutes.

2. 2.

   Meanwhile rinse the buckwheat thoroughly and drain. Bring 400 ml water to a boil with a pinch of salt; simmer covered for 15–20 minutes over low heat. Drain, let cool slightly.

3. 3.

   Whisk together both flours with milk, a pinch of salt, and eggs until smooth; add more flour or milk if needed. Let the batter rest for about 15 minutes.

4. 4.

   While the batter rests, slice the onion into rings. Wash thyme and parsley, dry, strip leaves, and roughly chop the parsley. Heat remaining oil in a pan. Sauté onions over medium heat for about 3 minutes. Add buckwheat, half of the thyme and parsley, and cook together for 2–3 minutes. Season with salt and pepper.

5. 5.

   Heat 1 tsp butter in a skillet; fry one pancake at a time. Pour a small amount of batter into the pan and cook each side for 2 minutes over medium heat (or finish in an oven at 80 °C fan). Plate pancakes, top with roasted pumpkin, crumble feta over them, and sprinkle remaining herbs before serving.