Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad

Name: Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1/2 head cauliflower, cut into small florets; 2 tbsp (30 ml) olive oil; 1/2 cup (50 g) roasted pecans, coarsely chopped; 1/2 cup (50 g) sharp cheddar cheese, grated; 2 tbsp flat-leaf parsley leaves; 4 eggs, at room temperature; 1 cup (150 g) buckwheat flour; 1 1/3 cup (325 ml) water; 1 tbsp (15 ml) melted butter; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup (25 g) finely grated cheddar cheese, finely grated; 1/4 cup (60 ml) parsley pesto (see recipe)

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Preparation 30 MIN

Cooking 30 MIN
Servings 4

Ingredients
Preparation

Ingredients

Cauliflower Salad

1/2 head cauliflower, cut into small florets
2 tbsp (30 ml) olive oil
1/2 cup (50 g) roasted pecans, coarsely chopped
1/2 cup (50 g) sharp cheddar cheese, grated
2 tbsp flat-leaf parsley leaves

Soft-Boiled Eggs

4 eggs, at room temperature

Buckwheat Pancakes

1 cup (150 g) buckwheat flour
1 1/3 cup (325 ml) water
1 tbsp (15 ml) melted butter
1/2 tsp baking powder
1/4 tsp salt
1/4 cup (25 g) finely grated cheddar cheese, finely grated
1/4 cup (60 ml) parsley pesto (see recipe)

Preparation

Cauliflower Salad

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cauliflower on the baking sheet. Drizzle with the oil and season with salt and pepper. Bake for 20 minutes or until nicely browned. Let cool completely.
In a bowl, combine the cauliflower, pecans, cheese and parsley. Set aside.

Soft-Boiled Eggs

In a pot of simmering water, carefully add the eggs with a spoon. Cook for 6 minutes. Remove the eggs from the pot, keeping the cooking water (see note). Rinse the eggs under cold running water for at least 1 minute. Gently peel the eggs. Set aside.

Buckwheat Pancakes

In a bowl, combine all of the ingredients, except for the pesto.
In a large, lightly buttered non-stick skillet over medium heat, cook 4 pancakes at a time, using about 2 tbsp (30 ml) of batter for each pancake. Flip the pancakes when bubbles start to form on the surface. Set aside on a plate and keep warm.
Place 2 pancakes on each serving plate. Spread each one with pesto and cover with the cauliflower salad. Cut the eggs in half and place a half on each pancake.

Note

You can reheat the eggs by placing them in the hot cooking water for a couple of seconds. We recommend soft-boiled eggs, but poached eggs are equally delicious.