Apple Crumble Buckwheat Pancakes

To make the raspberry coulis, whizz the raspberries and icing sugar in a blender and pass the coulis through a sieve to remove the seeds.

To make the pancake batter add the dry ingredients to a mixing bowl. Add the melted butter and egg and whisk.

Slowly add the milk, whisking in between each addition, until there are no lumps.

To make the apple filling, heat the oven to 170°C. Add the apple to a flat baking tray with the sugar and cinnamon.

Bake in the oven for 15 minutes until the apple has softened and is cooked. Keep the cooked apples warm until ready to serve.

To make crumble, add the flour and butter to a mixing bowl. Rub the butter into the flour until it resembles fine breadcrumbs. Mix in the sugar and oats.

Add the crumble to a flat baking tray and bake in the oven for 10-15 minutes until toasted and golden brown.

Heat a non-stick frying pan and add a dollop of butter to stop the pancakes sticking to the pan. Once the butter is melted, add a large spoonful of the pancake batter and cook the pancake for 2-3 minutes on each side. Fry the pancakes in batches.

Once ready to eat, layer the pancakes on top of each other with a spoonful on the apple mix in between the layers.

Pour raspberry coulis on top of the pancake stack and top with the crumble mix.

Add maple syrup (optional) and enjoy.