These savoury buckwheat pancakes are filled with cheese and tomato slices and can be served for brunch or a light lunch.
6 people made this
For the pancakes
250g buckwheat flour
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
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.