Savoury-filled buckwheat pancakes
A delicious pancake recipe, which can be filled with all manner of fillings. Perfect for breakfast, lunch or supper.
115g buckwheat flour
A pinch of salt
Butter for greasing
A couple of slices thick cut ham
1 egg per pancake
Salt and pepper
Sift the flour into a bowl and add a pinch of salt. Crack the eggs into the flour and begin to mix using a fork. Gradually add the milk, mixing well until all the milk has been added. Leave to rest for 30 mins.
Heat a frying pan over a medium flame and grease with a little butter—use a piece of kitchen towel to wipe away any excess. Sieve the pancake mixture into a jug as this will get rid of any lumps that may have escaped the mixing and make it easier for you to pour into the frying pan.
Pour a little of the batter into the pan and swirl the mixture around so that it coats the frying pan. Be mindful as to how much batter you’re pouring, otherwise you will have a thick pancake.
Cook the pancake for around 2 mins or until golden then flip using a palette knife or toss to turn over. Cook for a further 30 secs to 1 min, then serve. You can make all the pancakes ahead of time; just stack them on a plate with pieces of greaseproof paper in between. Keep warm in a low oven or gently reheat in a pan when you’re ready to serve.
Fry an egg per person in a little oil until the white is cooked but the yolk is still runny. Once the pancake has been flipped, and while still in the frying pan, add a couple of slices of ham to the middle, top with a grating of cheese and once the egg is cooked, place on top.
Carefully fold the four ‘sides’ of the pancake into the middle so that it touches the egg, but doesn’t hide it. Serve immediately.
Recipe: Beca Lyne-Pirkis