- Dish type
- Savoury pancakes
These savoury buckwheat pancakes are filled with cheese and tomato slices and can be served for brunch or a light lunch.
3 people made this
- For the pancakes
- 250g buckwheat flour
- 1 egg
- 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
MethodPrep: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.
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- 150g buckwheat flour (5.3 ounces about 3/4 cup plus 3 tablespoons)
- 100g all-purpose flour (3.5 ounces about 3/4 cup, spooned)
- 7g kosher salt (1/4 ounce about 1 1/2 teaspoons)
- 1 large egg
- 300ml (1 1/4 cups) whole milk
- 325ml (1 1/3 cups) water
- Unsalted butter, for cooking
- Optional: fried eggs, grated Gruyère cheese, and thinly sliced ham, for filling
In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. Add egg, milk, and water and whisk until thoroughly combined and slightly aerated. (Small bubbles should initially form on surface when batter is left to stand.)
In a nonstick skillet or well-seasoned carbon steel crepe pan, melt about 1/2 tablespoon (7g) butter over high heat until browned and starting to smoke. Add just enough batter to thinly coat bottom of pan (about 80ml 1/3 cup), swirling to evenly cover. Return to heat and let cook until bottom is beginning to brown well and top looks dry, 30 seconds to 1 minute. (To make sure, check the bottom for browning by gently lifting an edge of the crepe.) Reduce heat at any point to prevent burning.
To Fill the Crepes: Start by spreading a small handful of grated Gruyère cheese around the center of the crepe while it's still in the pan, on the heat. Lay a slice of ham on top of cheese and slide a fried egg on top of ham. Using a thin metal spatula (being extra careful not to scratch pan if nonstick), fold sides of crepe in to form a rectangular shape with egg yolk exposed. Continue to cook until bottom is well browned and crisp, about 30 seconds. Serve, then repeat with remaining crepe batter, butter, and fillings.
To Make Crepes for Another Purpose: Carefully free crepe from pan with a thin metal spatula (being careful not to scratch pan if nonstick), then flip and cook other side for about 10 seconds. Transfer to a plate. Continue with remaining crepe batter and butter. Keep cooked crepes stacked and covered with a clean kitchen towel while cooking remaining crepes. Crepes can be held for about 1 hour before using, then quickly reheated in a skillet.
The basic pancake batter used in this recipe is a low-sugar, slightly tweaked variation of the scratch-based batter I've been making for years. The original recipe is from Donna Hay's book New Food Fast. I've made pancakes more times than I can remember and it's interesting to note that the exact same recipe can seem to vary a little in terms of the thickness of the batter from one batch to the next. To that end, I've got a few little notes about working with the basic batter.
As you might expect, I've also got some notes on the various savory mix-in possibilities, and a few ideas for those of you looking to extend this recipe and take it in new directions.
If the word 'troubleshooting' is making you nervous, don't be scratch-made pancake batter is ridiculously easy to put together and requires only the most basic of culinary skills. That being said, there are a number of little factors that can play into whether or not your pancakes turn out the way you want them to.
Got lumps? Stir stir stir, and (next time) consider sifting your flour. If you've got a hand-mixer it'll make short work of any lumps, but I've personally always found that a big whisk (and strong forearms) makes for quick work and a fairly lump-free batter.
Too thick? Add a little more milk and stir well to combine. The batter will actually thicken more as it stands longer, so keep this in mind if you're working in batches.
Too flat? (This is starting to sound personal, isn't it?) If your pancakes aren't coming out airy enough it could be for a couple of reasons. The most likely culprit is your baking soda. If it's too old, or you haven't mixed it into the batter thoroughly, you might not be getting the bubbly CO2-driven aeration you want. Old baking soda can degrade and become inactive, so try checking it by tossing a teaspoon of it into a cup with some vinegar. If it bubbles vigorously you're good to go, but if it barely fizzles you'll want to get new stuff. If your baking soda is fine but the pancakes are still flat, it could be that your flour is too low in protein. Low protein flours won't form as much gluten, which means less air is trapped inside. High protein flours make lots of gluten and trap lots of air, but they can make for tough and chewy pancakes. Good, fresh all-purpose flour is the way to go here, as it's generally in the middle of the road in terms of protein. Cake flours are probably too low in protein, while bread flours are going to be too high.
Dairy & Gluten
Wheat flour is essential to this particular recipe because gluten allows the cooking pancakes to trap air and become fluffy while still remaining light and soft. There are good gluten-free pancake recipes out there in the world, but I'm afraid I haven't tested any gluten-free variations of this particular recipe. If you make these with a good gluten-free flour (or other variation) I'd love to hear from you!
I've used good whole wheat flour in these pancakes before and they've turned out fairly well. I do find that whole wheat flour gives you a somewhat dryer, firmer pancake, but it does have the potential to work nicely with certain savory combinations (nuts, brown butter, browned meats, beer and wine sauces, nutty cheese, etc.).
If you can't have dairy, you do can substitute a non-dairy 'milk' product fairly easily. I've made these with soy milk and almond milk before and had good results, though there is a bit of a tendency for the batter to thicken up a little bit more for some reason. To combat this, try adding a bit more liquid to the batter. If you also need to sub out the butter you can substitute about 65 grams of light vegetable oil (a little over 1/4 cup). Butter is about 15% water, so you want to use slightly less oil (which has no water) to account for this. I haven't tried a using a non-dairy butter before, but if it melts well I would imagine that it would work fairly well.
I've come up with four basic savory pancake variations for you to try, each with a very different character. They're all quite easy, though there are a few little differences you'll want to take note of before you start cooking. I'll go into these very briefly here, but I encourage you to check out the links to the longer, dedicated recipes for each variation if you're looking for more instruction, substitutions, etc.
Kimchi & Seafood
These are, to be 100% clear, definitely not traditional Korean pancakes they're a Korean/Western fusion. But they are 100% delicious, and very easy to make even if you're not terribly familiar with Korean cooking.
This variation also involves a pre-cooking step, in this case for the seafood. I used fresh squid, which cooks very quickly. You can also use small or diced shrimp, or even clams. Check out the detailed recipe for more ideas. Squid will tend to give up some extra water as it cooks, but don't discard this. It will mix with the gochujang in the pan to make a nice spicy seafood 'sauce' of sorts that you can stir into the pancake batter.
This variation might sound a little strange to some, but it's actually my favourite of the four.
Bacon, Cheddar, & Chive
One of the internet's favourite flavour trios for good reason. The biggest thing to note is that you're pre-cooking the cut bacon. You could precook whole slices and crumble them up, but I personally think it's easier this way (plus more surface area means more browning, which means more flavour). Don't try to cook the bacon along with the pancake batter! Even if you manage to cook it through (which is questionable), the bacon will give up too much water and fat in the batter.
You can use any cheddar you like, but I suggest you use something sharper and stronger. I've had no compunction in the past about my dislike for mild cheese, and that goes double here. You want a cheddar you'll actually taste. As for the quantity, the recipe specifies a relatively small amount that lets you enjoy the flavour with reducing the pancakes to a gooey (and fatty) mess. If you do want to experiment with a bit more cheese I've got some ideas in the post on this variation (click here).
Kielbasa & Corn
First off, let me clarify that when I say kielbasa, I'm referring to fully-cooked Polish-style pork sausage. I actually grew up calling this stuff kubasa, which is a rather Canadian (and specifically Albertan) pronunciation of the Ukrainian kovbasa (ковбаса). You can use Polish, Ukrainian, German, farmer, Mennonite, or any other smoked/fully cooked pork sausage here. The key is to use something firm and relatively mild to go along with the corn. Speaking of corn, fresh is best here, but frozen (and fully thawed/drained) will work as well. There is pre-cooking involved in this step, but it's mainly to bring out the flavour in the onions and to brown the meat a little. Because the sausage is fully cooked, you don't need to fuss too much about cooking times.
This combo is quite tasty, but it really pops with a little extra butter and a bit of Dijon mustard & sour cream to finish things off. Lean into those pan-European flavours hard, folks.
Prosciutto, Apple, & Arugula
The perfect pancake for confusing any stuffy food purists in your life. Salty, rich prosciutto pairs wonderfully with all kinds of fruits, though I have to say that apples are a bit underappreciated in this respect. Arugula adds a wonderful peppery green punch that cuts through very nicely. And the maple syrup? What can I say - it just happens to be a perfect, sweet-yet-bold partner to the other ingredients in these pancakes. After all, maple is used to accompany all kinds of pork products (bacon, sausage, etc.) for a reason!
This particular variation has a lot of potential to go in different directions depending on the type of cured meats and/or fruits you have, so check out the full post for more ideas.
Hey there pancake pro. I see the time has come to take the reins and become the master of your own flapjack destiny. I'm so proud of you.
You can easily take savory pancakes in any number of directions based on ingredients and flavours you like working with. The biggest key is to find ingredients that deliver a fairly high-impact flavour without needing to be included in very large quantities anything too mild will be lost in the batter, or need to be included in too large a quantity. Corn is a great vegetable because it's sweet, packed with flavour, and easily worked into a batter. Something like potato, on the other hand, is harder to work with, as it's milder tasting and will more-or-less disappear (unless you make the whole pancake out of potatoes, but that's a whole other thing). Cured meats work nicely and pair with a wealth of other flavours. Cheese is wonderful, but you want to be careful about the cheese you use, as milder, softer cheeses are more likely to impact the texture of the pancakes and/or get a little lost. Fruits and nuts are fantastic options, as well as being a nice transition between sweet and savory pancake styles. Spice blends are an option that I didn't go into here, but that you could definitely consider trying. Garam masala, five-spice powder, panch phoron, and many other spice blends can be used (with or without other ingredients) to give the batter a distinctive regional fusion flare. Likewise, herbs can be used to great effect (consider French fines herbes blends for example). Consider making spice- or herb-based pancakes as a carbohydrate base for another recipe as a break from the usual rice, potatoes, or bread.
Consider texture when you're choosing new options too. Will your ingredients sort of disappear into the batter, or will they provide a distinctive textural punch? Both options can be great depending on what you're going for, but (in my opinion) you want to make sure that your pancake itself still feels like a pancake.
In terms of cooking times, I wouldn't rely too heavily on the time spent on the griddle to cook your add-in ingredients too much. Most fruits cook quite nicely in the pancakes, and cured (or cooked) meats can be added without an initial cooking step, but you'd do well to get many other ingredients cooked before adding them to the batter. If you're looking for ideas a little more specifically related to the individual recipe variations shown here, be sure to check out the links below. Each variation has additional tips, tricks, and substitutions.
I always cook my pancakes on an electric griddle. It's got a big surface for lots of pancakes, it's easy to keep the temperature steady, and the surface is nicely seasoned so things don't stick much. Given that pancakes are also called griddle cakes, I'm sure my choice is hardly surprising. But if you don't have a griddle you can still make these pancakes very easily.
First of all, I will note that the butter in the batter helps to keep these from sticking in a big way, but you're still best of using a very well-seasoned cast iron or non-stick pan. I don't like using non-stick much myself, but nobody wants to fight with sticky pancakes. Keep the temperature as steady as you can - I would characterize it as 'medium' heat, but you can figure it out for yourself. If a pancake is too pale when it's time to flip it, bring the heat up. If it's too dark, turn the heat down.
Lastly, a quick note about the size of the pancakes. You can go quite big with these, or keep them relatively small depending on your taste. While I enjoy little 'silver dollar' style pancakes, the thicker batter and added savory ingredients make it difficult to make these too small. That being said, if you're into really big pancakes that can be cut up or shared, this is a good recipe to do it with. In either case, the cooking methods and times don't change a whole lot smaller pancakes will cook a bit faster, but you're ultimately judging when to flip the pancakes by the way they look, and not how long they've been on the griddle.
I Want Sweet Pancakes!
Wait, how did you get here?
No worries, you only need a tiny tweak to make these into sweet pancakes. Simply increase the sugar in the recipe to 1/3 cup, but keep everything else the same. This makes for a nice, slightly-sweet, but not overwhelming basic pancake. The basic sweet recipe is also an excellent one for adding blueberries, chocolate chips, or other sweet ingredients.
Note: Nutritional Information is given for a single serving of the BASE PANCAKE RECIPE ONLY (1/6th portion of the total recipe). For nutritional information for each variation, please check out the links below.
Blender Buckwheat Pancakes
These gluten-free buckwheat pancakes are made in a blender for a quick and easy breakfast!
- Author: Stephanie Kay
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 pancakes 1 x
- Category: Breakfast
- Method: Blender
- Cuisine: American
- Diet: Gluten Free
- 1 cup buckwheat groats, soaked overnight
- 1 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk, almond milk or water
- 1 teaspoon vanilla
- 1 egg
- Butter, for cooking
- The night before add buckwheat groats to a bowl with two cups of room temperature water and allow to soak on the counter overnight.
- In the morning using a colander, strain and rinse the buckwheat groats until the water runs clear. Discard any excess water.
- Add strained buckwheat groats to the blender with rolled oats, baking powder, salt, cinnamon, milk, vanilla and egg. Blend on high until well combined.
- Heat a griddle or pan to medium heat, add a knob of butter, and then pour 1/4 cup of batter onto the pan. Cook until the top bubbles and bubbles pop to form holes on the surface, then flip and cook until golden brown on both sides.
- Continue until all of the batter has been used, you can keep cooked pancakes in the oven at 200°F to keep them warm while you finish all of the batter.
- Serve immediately with strawberries, a dollop of yogurt and maple syrup, or toppings of your choice.
- These buckwheat pancakes can also be stored in the fridge for up to 5 days or in the freezer in an airtight container or bag for up to 3 months.
- Serving Size: 2 pancakes
- Calories: 193 calories
- Sugar: 3 grams
- Fat: 3 grams
- Carbohydrates: 34 grams
- Fiber: 4 grams
- Protein: 8 grams
Keywords: gluten-free, healthy, buckwheat groats
Savoury buckwheat pancakes recipe - Recipes
This recipe for galettes de Sarrasin comes from Deborah Handforth, long-time veg scheme member and GC board member. In the rare moments when she isn't busy doing something else, she blogs at London Plains.
She says: This is great to do with kids as they can make their own pancakes and choose their own fillings. This mixture should make around 10 pancakes, so about right for a family or meal with 4 hungry people!
Feel free to experiment with other fillings, eg ham, tuna, salmon, ricotta etc. Buckwheat, despite the misleading name, is gluten-free.
For the galettes:
200g buckwheat flour
80g salted butter (melted)
For the filling:
1 bunch spinach, shredded
5 mushrooms, finely sliced
60g sliced or grated cheese
4 eggs (more if you put an egg on every pancake!)
Ham, Tuna, Salmon, Ricotta (optional)
Sift the flour into a bowl. Measure milk in a jug and whisk in eggs. Set butter to melt. Pour milk mixture into batter and whisk well.
Heat a large, flat pan to a medium temperature (or galette maker, if you have one). Lightly grease the surface. Grease a baking tray and heat the oven to 180C.
Whisk the butter into the batter and pour back into the jug (easier to control for pancake making). Pour some batter into the pan and tip to cover the whole base of the pan, ensuring the pancake is very thin. Once the edges begin to brown, flip the pancake.
Immediately add a ring of cheese in the middle, top with spinach and sliced mushrooms. Break an egg into the centre. Once the egg white begins to set, fold in the corners and transfer onto your baking tray. Make the next pancake in the same way.
Bake in the oven for around 5 mins, until the egg white is set, but yolk is still runny.
Buckwheat flour is made by grinding and blending raw, hulled buckwheat groats in a blender or food processor until a fine powder (flour) forms. 1 1/2 cups of buckwheat groats makes approximately 2 cups of flour.
Buckwheat flour is now commonly found in the gluten-free section or the baking section of most grocery stores, including Safeway, Kroger, Whole Foods and Sprouts. Some stores, such as Natural Grocers, carry it in the bulk section. A variety of buckwheat flours can also be found online on Amazon. Arrowhead Mills makes a great quality certified gluten-free buckwheat flour!
7 Amazing Recipes Of Savoury Pancakes To Make At Home
Here are some recipes of savoury pancakes which you can easily make in the comforts of your kitchen:
Recipe by: Meher Mirza
Quinoa pancakes are perfect for your breakfast and are quite healthy for your body. Apart from being easy-to-make, they are too delicious as well. For making quinoa pancakes, you need to have quinoa flour, light brown sugar, baking powder, milk, salt, honey and eggs. You can top this quinoa pancake with some fresh fruits as well.
Recipe by: Canola Info
Cinnamon oatmeal pancakes are ideal for an evening snack. These pancakes are loaded with the goodness of oats, which makes them immensely healthy. For making cinnamon oatmeal pancakes, you need to have rolled oats, buttermilk, wheat flour, baking soda, cinnamon, salt, eggs and honey.
Recipe by: Plavaneeta Borah
These savoury pancakes are made with goodness of ragi flour and have a filling of sausages, which makes them extremely appetising. They are topped with yogurt dip which is made up of fresh yogurt, garlic and black pepper. For making its delicious stuffing, you need to have onions, sausages, baby corn, beans, mushrooms and red bell peppers.
Recipe by: Gouri Patwardhan
Start your day with these savoury and healthy pancakes. Oat and soya pancakes are rich in fibre and protein, which can give you a good dose of essential nutrients. This healthy breakfast option is easy-to-make and won't take much of your time and effort.
Start your day with these savoury and healthy pancakes
Recipe by: NDTV Food
If you're one of those who cannot have spinach in its raw form, then bring this delicious recipe to your rescue. Spinach pancakes are made up of flour, spinach paste, egg, curd and nutmeg. The delectable filling of cheese and mushrooms make this pancake a hit. Pair it with tomato salad and you're done for the day.
The delectable filling of cheese and mushrooms make this pancake a hit
Recipe by: Muhammad Ikram
This pancake is different from all other savoury pancakes. It has a potato filling in it and it is grilled on the charcoal and wrapped with crispy rice flour. Potatoes wrapped in crispy rice pancakes are really delicious and for making the same, you need to have potatoes, cream cheese, ginger-garlic paste, urad dal, rice flour, maida and eggs.
Recipe by: NDTV Food
Gluten-free buckwheat pancakes are healthy and easy-to-make. What makes them healthy is the addition of various types of flours. It is a great meal to start your day with. For making gluten-free buckwheat pancakes, you need to have skimmed milk, yogurt, buckwheat flour, rice flour, cornmeal, baking powder and eggs. It is best served with marmalade or honey.
Gluten-free buckwheat pancakes are healthy and easy-to-make
So, these were the top best recipes of savoury pancakes which you can easily make at home. Try these recipes and let us know in the comments section below if you liked them!
- For the Pancakes:
- 4 ounces all-purpose flour
- 1 egg
- 1 cup milk
- 1 teaspoon butter (melted, plus extra for cooking)
- Salt, to taste
- For the Filling:
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 tablespoons butter
- 1 cup milk
- 4 ounces salmon fillet (cooked, skinless)
- 4 ounces King prawns or large shrimp (cooked)
- 4 ounces white mushrooms (cleaned, sliced)
- 1 tablespoon dill (finely chopped)
- Salt and pepper (to taste)
- 2 tablespoons grated cheddar cheese
A crepe pan isn’t necessary but if your family loves crepes here are a few choices you might want to consider.
- Cuisinart’s Classic non-stick 10-inch crepe pan
- This high-end 10-inch Ceramic Nonstick Crepe Pan with a larger edge on one end
- An electric crepe maker with batter spreader and wooden spatula
- Le Creuset Enameled Cast-Iron Crepe Pan
I made my crepes with two regular non-stick pans . I had them both on the stove at the same time to work efficiently, keep me at full attention and to get the perfect temperature. I preferred the thinnest flipper I had in my kitchen.
Let me know in the comments below how the crepes turned out for you. I tried making them as soon as I mixed the batter but the method I wrote here, where the batter sits for a few hours, gave me the best results. Good luck!
Best Pancake Day recipe. for a veggie hit
Buckwheat Pancakes with Creamy Mushrooms and Spinach
Preparation time: 15 minutes
Cooking time: 10 minutes
For the pancakes:
275ml Alpro Almond Unsweetened drink
55g wholewheat flour
55g buckwheat flour
30g butter for frying
For the filling:
275ml Alpro Almond Unsweetened
¼ tsp nutmeg
A pinch of salt
50g grated parmesan
100g sliced chestnut mushrooms
3 large handfuls of baby spinach leaves
For the filling:
1. Melt 50g of butter in a small saucepan. Add plain flour to the pan and stir to create a paste-like consistency. Continue cooking for a further 30 seconds. Gradually add in the Alpro Almond Original stirring vigorously until you have a smooth white sauce. Make sure to stir continuously to prevent lumps forming.
2. Drizzle the olive oil in a small frying pan on a high heat. Fry the mushrooms until brown. Throw in the spinach leaves and allow to wilt.
3. Stir the mushrooms and spinach into the white sauce and stir.
4. Add in the grated parmesan, nutmeg and season to taste.
For the pancakes:
1. To make the pancakes, place the two types of flour into a large bowl and make a small well in the middle of the bowl. Lightly whisk the egg into the Alpro Almond Original.
2. Pour some of the egg mixture into the middle of the well and begin to whisk. Continue adding the liquid and whisking until you have a smooth batter.
3. Melt the butter in a non-stick frying pan and add in a ladle of the pancake batter. Swirl the pan to evenly coat the base. Flip the pancake to cook both sides until golden. Repeat until all the batter is used.
4. Spoon some of the mushroom and spinach filling into the middle of the pancakes and fold the sides in to create a parcel.