Savoury buckwheat pancakes
35 min
These savoury buckwheat pancakes are filled with cheese and tomato slices and can be served for brunch or a light lunch.
Norah_Hannel
7 people made this
Ingredients
Serves: 4
- For the pancakes
- 250g buckwheat flour
- 1 egg
- salt
- 425ml sparkling water
- 100ml full fat milk
- sunflower oil for frying
- For the topping
- 100g Parmesan, Gouda or Swiss Emmental cheese, grated
- 4 tablespoons cream cheese, at room temperature
- 2 to 3 tomatoes, sliced thinly
- pepper
- minced fresh parsley
- a few chives to tie the pancakes together
Method
Prep:10min ›
Cook:15min ›
Extra time:10min ›
Ready in:35min
- Place the buckwheat flour in a large bowl and make a well in the centre. Crack the egg into the well and add 3 pinches of salt. Stir to combine.
- Gradually add the sparkling water and stir until combined. Add the milk and stir again till smooth. Set aside for 10 minutes.
- Heat the oil at medium to low temperature. Place enough batter in the pan to make a large thin pancake. As soon as the bottom is set, place some cheese and parsley in the centre of the pancake, then cook until the bottom is lightly browned, 3 to 4 minutes total. Flip and cook from the other side until the cheese is melted, about 2 to 3 minutes more.
- Remove the pancake from the pan and proceed as described with the remaining batter.
- Cover half of each pancake with tomato slices and spread the cream cheese over the other half. Pepper to taste.
- Roll up the pancakes, and cut into pieces. For a pretty presentation tie chives around each piece.
