Buckwheat Pancakes with Grilled Peaches and Fruit Sauce

Method

1. To make pancake batter, take buckwheat flour in a mixing bowl. Add baking soda, salt, saffron, chia seeds, ½ cup coconut milk, cardamoms and 1 tsp olive oil in a mixing bowl and blend well with a hand blender to a smooth batter of pouring consistency. Add 1 tbsp jaggery and mix well.
2. To make the fruit sauce, heat a non-stick pan. Add plums, honey, lychees, peanut butter, remaining coconut milk and powdered jaggery. Mix well and cook for 2 minutes.
3. Add few tbsps water, mix and simmer for 2 minutes. Blend to a fine puree with a hand blender.
4. Heat a non-stick grill pan.
5. Halve peaches and discard the seeds. Sprinkle salt, crushed peppercorns and drizzle some olive oil. Place the peach half upside down on the hot grill pan and grill till grill marks appear.
6. Heat some olive oil in a non-stick pan. Pour a ladleful of batter and spread into a pancake. Top with some cherries and lychees and cook till fully done. Make more pancakes in a similar way.
7. Halve the pancakes and transfer them on a serving plate. Cut the grilled peaches into quarters and place them on serving plates. Garnish with mint leaves and drizzle some fruit sauce on top and serve immediately.

Additional Tips and Tricks