Peach and Pecan Buckwheat Pancake Slice

Ingredients

• 1/2 cup (100g) buckwheat flour, sifted


• 1/3 cup (55g) gluten-free plain flour, sifted


• 1/2 tsp gluten-free baking powder


• 1/4 tsp bicarbonate of soda


• 1 egg


• 1/2 tsp vanilla extract


• 3/4 cup (185ml) buttermilk


• 10g unsalted butter, melted


• 1 1/2 tbs maple syrup


• 2 peaches, thinly sliced


• 1 tbs chopped pecans


• Creme fraiche, to serve


• SALTED DATE CARAMEL:


• 1/2 cup (115g) fresh Medjool dates


• 1/2 cup (125ml) milk or coconut milk

Directions

1. Preheat the oven to 200°C. Grease and line a 12cm x 27cm loaf pan with baking paper, leaving 5cm overhanging the long sides. 

2. For the salted date caramel, place dates and 3/4 cup (185ml) water in a pan over medium-high heat. Bring to the boil, then reduce heat to medium-low and simmer for 3 minutes or until slightly softened.

3. Transfer to a small food processor with 1/2 tsp salt flakes and milk, and whiz until smooth. Set aside.

4. Place flours, baking powder, bicarb, and a pinch of salt in a bowl. Place the egg, vanilla, buttermilk, melted butter, and 1 tbs maple syrup in a separate bowl and whisk to combine. Add to dry ingredients and whisk to combine. 

5. Place the peach slices and remaining 2 tsp maple syrup in a small bowl and toss to coat.

6. Pour the buckwheat batter into the pan. Arrange peach slices on top (to stop them sinking, lay a few slices under surface first). Scatter pecans over top. Bake for 30 minutes or until a skewer inserted in the center comes out clean. 

7. Remove from pan and cut into slices. Serve warm with salted date caramel and creme fraiche.

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