Préparation: 15 minutes
Cooking time: 5 minutes
For this recipe, I collaborated wit a new startup from Switzerland who only sales local and organic products online called BioMeUp
. It is a great concept to be able to order real good food from a website that delivers you!
Equipped with my favourite wooden basket, I went in their premises and chose the ingredients I wanted. That’s how this idea of interpreting pancakes came up to me : An almond milk pancake recipe with blue cheese, leeks and maple syrup. Here’s the result !
I am really carefull regarding the quality of the ingredients I use. It is essential to cook with local, seasonal and reasoned farming products for environmental reasons on one hand and the nutritional reasons on the other hand.
The organic label is also highly recommended but a lot of farmers don’t necessarily have it even though their products are pesticide less. It’s all about how much they can invest in such a label and you can sometimes get the best product for less, all you have to do is to ask directly to the grower. I know it not the easiest thing to do in the US, you don’t have as much as farmers market as we do here and their product are soooo expensive that it’s not affordable to anyone.
This delicious recipe can be served with dips as a started with a good glass of wine but you can also eat it for your brunch. The syrup matches so well with the blue cheese it’s insane!
Je vous souhaite une toute belle journée et vous embrasse,
150 gr . white steamed leeks
250 gr. Wholemeal flour
1/2 bag of backing powder
A pinch of baking soda
A pinch of salt
1 tsp of sugar
250 ml Almond milk
100 gr Blue cheese
Maple syrup for the topping
1. Put all the ingredients in a blender or a food processor, expect the syrup and the cheese. Blend until you get a smooth paste.
2. Grease a warm pan and poor half of a ladle, add the few cubes of cheese and cook for 2 or 3 minutes and turn over. Cook for another 2 to 3 minutes.
3. Now that your pancakes are done, top with maple syrup.