The night before your pancake feast, put the buckwheat in a bowl or jug and cover with plenty of water. Give it a stir to ensure it all sinks and is covered by water. Leave the bowl on the bench at room temperature overnight.
The next morning the volume of the buckwheat will have almost doubled. Drain it in a sieve and give it a good rinse under a tap. It'll be a bit slimy - this is nothing to worry about, it's just starch released during the soaking process and it'll easily rinse away.
Start heating your frypan over a medium heat. I added a lick of coconut oil.
Tip the buckwheat into your food processor or blender. Add milk until it comes up to the same level as the buckwheat, or just covers it.
Add eggs, cinnamon, maple syrup and orange zest. Blend until the batter is pretty smooth. The soaked buckwheat blends easily, so this will only take 30 seconds or so.
Add baking powder and vinegar, then briefly blend to combine. The acid activates the baking powder, so you want to do this just before you start cooking the pancakes.
Pour batter into your frypan and cook as per usual for pancakes, flipping when you see small bubbles appearing in the surface and the bottom is golden brown.
Makes about 10 small pancakes.
For the tamarillo and apple compote:
Tamarillos are hard to peel with a peeler, but easy if you blanch them first. Cut a cross in their bottoms, drop them into boiling water for a minute, then remove and drop them into cold water. The skin will then peel off easily by hand.
Add peeled and chopped apples, chopped tamarillos, spices, sugar, orange zest and juice to a sauce pan. Cook over a low to medium heat for about 10 minutes, or until the tamarillos have released their gorgeous ruby red juices and the apples are cooked. I prefer my fruit to still have some texture to it, rather than cooking it into a puree.
I then stir through the fruit and pick out the whole spices and orange zest. Biting into a whole clove isn't that nice. You could use ground cloves if you can't be bothered with this - maybe half a teaspoon.
Cool and keep in the fridge until you need it, or eat it hot straight away if you just can't wait.