Buckwheat Pancakes

Buckwheat Pancakes / Crêpes

Adapted from David Atherton’s column in the UK Guardian, 1-April-2020… and a perfect opportunity for those looking to cook something a little different while we’re all in isolation.

This is the perfect brunch: the batter is really quick to whip up and will have time to ferment while you take your daily exercise.  You can top these with whatever you like, sweet or savory, and if you can’t get buckwheat flour you can substitute wholemeal, spelt, or rye flours.  The suggestion below is a nod to the traditional Breton galettes de sarrasin, with the amaranth and raw blue cheese helping to feed your gut microbes, but after the first savory round I like to go sweet with banana, walnuts, and honey.  We used homemade peach jam – delicious!

This dairy-free recipe takes ten minutes to prepare, with two hours wait time to develop the batter. It takes fifteen minutes to cook the crepes, which can be kept warm in a low oven if you’re not cooking eggs on top. This quantity makes 6-8 crepes, depending on the size of pan.  If you have a proper crêpe pan, so much the better!

Ingredients:

1 cup buckwheat flour (or wholemeal, spelt, or rye flour)
½ cup plain flour
1½ oz amaranth seeds (optional)
1 sachet (1/4 oz) of fast-action yeast
1 medium egg
1½ cups warm water – maybe a bit more, or a little plant milk as required

For the filling (for four pancakes)
6-7 oz field mushrooms, sliced
Olive oil
Salt and pepper
2 oz fresh spinach – a good-sized handful
2 cloves of garlic, crushed
4 medium eggs
2 oz unpasteurized (raw) blue cheese

Method:

Mix all the pancake ingredients together in a bowl and leave for two hours.

Gently fry the mushrooms in a dollop of olive oil until browned, then season and add the spinach and garlic. Fry for another minute, until the spinach has wilted. Set aside.

Put a non-stick frying pan on a medium/high heat, lightly grease with olive oil and pour in a ladle of batter. Shake the pan in all directions to get the batter to flow to the edges.

Allow to cook for 2-3 minutes without poking around at the pancake, then gently flip.

Crack an egg in the middle, season it; cover with a glass lid and cook gently until it is just done. Scatter the mushrooms and spinach around the egg and crumble the cheese on top. Gently fold up four sides to make a square and slide on to a plate to eat while warm. Repeat until you run out of eggs, then move on to the next topping.

Here is the printable .pdf file for Buckwheat Pancakes.

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