FEASTING
Easy breezy!
Staycationing this summer? Take to the open road and feed your creativity with a few pots, some thrifty purchases, and the Van Life Cookbook from chef Danny Jack and his wife Hailee Kukura
Danny Jack and his wife Hailee Kukura
Buckwheat Shortstack
‘Pancakes served American-style. Known as shortstacks, they are quite a bit thicker than the crêpes you find in Europe and nicely soak up the syrup and juice from the berries. If you prefer the thinner variety, just add a bit more milk to your batter.’
Serves 2–3 (makes about 6 large pancakes)
For the batter:
● 150g buckwheat flour or 150g plain wholemeal flour
● 2 tsp golden caster sugar or white caster sugar
● 1 tsp baking powder
● 1 small pear or apple, cored and grated (optional)
● 250ml milk (dairy or plant-based), at room temperature
● 2 eggs, separated
● About 1 tbsp butter, for frying
To serve:
● 1 tbsp date syrup, honey, maple syrup or sweetener of your choice
● 2–3 tbsp Greek-style yoghurt (dairy or plant-based)
● 1 x150g punnet of berries, such as blueberries or raspberries
1
For the batter, mix the flour, sugar, baking powder, grated pear or apple (if using), milk and egg yolks in a mixing bowl with a whisk until smooth.