Savory Buckwheat Potato Pancakes

For the batter I took equal portions of organic buckwheat flour and generic buttermilk pancake mix flour to make approximately 4 pancakes

Into the flour I added :
-1 small potato grated
-small chunks of cheddar crumble
-chopped some fresh chives from my garden
-chopped 2 green chillies (that had turned red)
-cracked peppercorn
-pinch of salt

Then added milk and some water to tie it all in to a thick sticky batter.
Smeared the pan with some butter and poured in batter to make pancakes.

I always make fresh fruit preserve to avoid the high fructose corn syrup present in all the heavily processed store bought ones. Its very simple if you don't want to bother with shelf life for the preserve. Just throw in choice of fruit (plum/fig/berries), some red wine and honey and give the contents a good boil till the volume reduces. I made it with raspberries this time.

Health Benefits:
Buckwheat: The protein found in buckwheat contains the eight essential amino acids. Buckwheat is high in fiber and is rich in B vitamins, phosphorus, magnesium, iron, zinc, copper and manganese. It is also a good oil source of Alpha-Linolenic Acid, which is one of the two essential fatty acids we must have to be healthy. Buckwheat also contains a rich supply of flavonoids, lowers glucose levels and has been found to lower blood pressure and reduce cholesterol. You can buy buckwheat in whole grain form too, called kasha. My Russian friends introduced me to kasha. Its like a buckwheat couscous, and is so healthy for you.