Buckwheat and Vegetable Pancakes with Chipotle Mayo

In a saucepan, bring 350ml (approximately 11 1/2 ounces) of water to a boil. Pour in the buckwheat and simmer 5 minutes. Remove from the heat and let soak until the buckwheat is soft and all the water has been absorbed, about 10 minutes.

Rinse, quarter and seed the tomatoes and finely chop. Wipe the mushrooms with a dampened cloth and finely chop. Heat the butter in a skillet and sauté the mushrooms until they have given up their liquid and the pan is dry, 1-2 minutes.  Let cool. Rinse, trim and slice the scallions and transfer to a bowl. Add the egg, parsley, mushrooms, tomatoes, flour and buckwheat and mix to an easily shaped mixture. Season with salt and pepper and shape into 8-12 small patties. Dredge in the breadcrumbs. Heat the oil in a skillet and saute the patties until golden brown,  3-4 minutes on each side.

For the chipotle mayonnaise: In a bowl, whisk the yolk with a pinch of salt, the chipotle powder and mustard. Whisk in the oil, a drop at a time until the mixture starts to thicken, then add the remaining oil in a thin stream, whisking all the while. The mayonnaise should have a nice shine and be thick and creamy. Season with lemon juice and salt.