Buckwheat and Carrot Pancakes with Orange Yogurt, Sesame Dates and Warm Honey

Instructions

1. 1

   1. In a large bowl, whisk together the buckwheat flour, oat flour, baking powder, ground cinnamon, and fine salt.

2. 2

   2. In another bowl, whisk the eggs with the milk, 60 g (1/4 cup) of the plain yogurt, 15 ml (1 tbsp) of the honey, the vanilla extract, half of the orange zest, and the melted butter.

3. 3

   3. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the finely grated carrot and let the batter rest for 10 minutes so the flour can hydrate.

4. 4

   4. While the batter rests, make the orange yogurt by mixing the remaining 120 g (1/2 cup) plain yogurt with the remaining orange zest in a small bowl. Set aside.

5. 5

   5. Heat a nonstick skillet or griddle over medium heat and grease it with a little butter. If you want to keep the first pancakes warm, preheat the oven to 93 °C / 200 °F.

6. 6

   6. Spoon portions of batter, about 45 ml (3 tbsp) each, onto the hot skillet. Cook the pancakes for 2 to 3 minutes per side, until bubbles form on the surface and they are golden. Transfer them to the oven at 93 °C / 200 °F while you finish the rest.

7. 7

   7. In a small skillet over medium-low heat, warm the dates with the orange juice, sesame seeds, and the remaining 15 ml (1 tbsp) honey for 2 to 3 minutes, stirring, until the dates look glossy and slightly softened.

8. 8

   8. Serve the warm pancakes with spoonfuls of orange yogurt, top with the sesame dates, and finish with the last drizzle of warm honey, using the remaining 15 ml (1 tbsp) if you want a shinier finish.

9. 9

   9. Enjoy immediately so the pancakes keep their fluffy texture and contrast with the warm topping.