Feta & Hazelnut filled Buckwheat Pancakes with Hibiscus Flowers

This was a dish that we 1795266_10205156980308931_8414891045297822680_oserved at the Grains vs Grapes fundraiser for the Majengo Children’s Home (http://majengo-us.com)

The buckwheat pancakes are in the medieval polish style and are stuffed with feta, hazelnut and cardamom.  We paired them with Samuel Smith’s, Nut Brown Ale and Standing Stone Vineyard, Gewürztraminer.

Pancakes:

Total Time = 30 min

4 eggs
3 egg yolk
1 c cream
1 c sour cream
1/2 t salt
7 T buckwheat flour
5 T spelt flour
hazelnut oil
Feta filling (see below)
honey
preserved hibiscus flowers
chevre
chives, fresh

Beat eggs & yolks
Add cream
Add sour cream
Sift flours & salt
Fold into egg mixture
Heat oil in pan
Brown 1/8 c batter
Flip
Place 1 T filling & roll into tube
Blend honey with syrup from hibiscus flowers and gently warm
Brush with filled pancakes with warmed honey

Roll teaspoon sized balls of chevre and place in flowers.
Garnish with chive.

Filling:

6 oz feta
1 c hazelnut, chopped
1/2 t cardamom, ground

Process all ingredients to a coarse texture.

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