Rosemary buckwheat pancakes with wilted spinach, butternut and apple | Woolworths TASTE

Ingredients

• For the filling
• 2 cups butternut, chopped into bite-sized pieces
• 85 ml balsamic vinegar
• 2 T olive oil
• 1 large Golden Delicious apple, chopped
• 1 onion, chopped
• 400 g baby spinach
• 2 garlic cloves, chopped
• 50 g walnuts, chopped
• For the pancake batter
• 160 g buckwheat flour
• 60 g spelt flour
• 2 free-range eggs
• 625 ml water
• a pinch of salt
• 1 T rosemary, finely chopped
• 1 T olive oil, plus more for baking