- brunch
- pancakes
- Breakfast
- Brunch
- Foodforfriends
- Weekendbakes
- Butter
- Milk
Buckwheat Pancakes with Salted Butter and Honey
- 25 min
- Makes 25 Pancakes/Serves 6 servs
This warming and creamy dish is perfect for sharing with friends and family.
Step by Step
(tick the boxes as you go)
- 1 Preheat the oven to 180oC/Gas Mark 5.
- 2 Grease a baking dish with butter and sprinkle the crushed garlic on the bottom of the dish.
- 3 Drop the sliced potatoes and celeriac into a saucepan of boiling water for five minutes, then drain and make layers in the dish, overlapping the slices a little and seasoning each layer.
- 4 Pour cream and milk mixture over the potatoes and use your hand to push down the potatoes until they are completely immersed in the milk. Sprinkle the nutmeg and fresh thyme leaves over the potatoes and celeriac.
- 5 Roast in the pre-heated oven for 25 minutes if you are using individual dishes and if you are using one large dish roast for 40 minutes.
Ingredients
- 50g butter, softened, plus a little extra for greasing
- 2 garlic cloves, crushed
- 900g potatoes, peeled and thinly sliced
- 500g celeriac, peeled, cut into quarters and thinly sliced
- 500ml creamy milk (half milk and half cream)
- ½ tsp freshly grated nutmeg
- 1 tsp fresh thyme leaves
- sea salt and freshly ground black pepper
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