Buckwheat pancakes with caramelised apple and walnuts

Serves 6–8

For the pancakes:

1 cup buckwheat flour
1 cup wholewheat flour
1 egg
½ tsp baking powder
¼ tsp sea salt
Oil or butter as needed to cook pancakes

Blend all the ingredients and allow to stand while you heat a heavy frypan. Add a little oil or butter and pour a small amount of batter into the centre of the pan. Cook over a medium flame for 2 minutes. Flip the pancake and cook the other side for 1 minute. Keep warm in the oven.

For the caramelised apple and walnuts:

60g palm sugar
1½ tbsp olive oil
3 red apples cut in wedges with skin on & seeded
3 tbsp walnut pieces
3 cardamom pods seeded & ground

Heat a heavy frypan, add the olive oil and palm sugar, cook until dissolved. Add the apple and walnuts and stir constantly and gently while the apple cooks and browns and the oil and sugar mix caramelises. Add the ground cardamom and be careful not to burn this mixture. Turn into a bowl to cool a little before serving with warm pancakes.