Buckwheat pancakes

Buckwheat pancakes

Whisk up golden, crispy buckwheat pancakes with Regula Ysewijn’s authentic Belgian recipe. These traditional crepes are filled with cheese, and we’ve got some sweet filling and topping ideas, too.

Buckwheat pancakes

Recipe taken from Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries by Regula Ysewijn (Murdoch Books, £26) and tested by delicious.

  • Serves icon Makes 30
  • Time icon Hands-on time 20 min, plus 1 hour resting

Whisk up golden, crispy buckwheat pancakes with Regula Ysewijn’s authentic Belgian recipe. These traditional crepes are filled with cheese, and we’ve got some sweet filling and topping ideas, too.

Recipe taken from Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries by Regula Ysewijn (Murdoch Books, £26) and tested by delicious.

Ingredients

  • 15g fast-action dried yeast
  • 1 litre whole milk or water, or 500ml milk mixed with 500ml water, lukewarm
  • 250g buckwheat flour
  • 250g wholemeal or plain flour
  • 1 medium free-range egg
  • 20g unsalted butter, melted and cooled, plus plenty extra to fry
  • 10g sea salt
  • 250g mature gouda or cheddar, grated
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Method

  1. Pour the yeast in a bowl and mix with half the milk/water. Combine both flours in a separate bowl, then make a well in the centre and add the egg, followed by the yeast mixture and butter. Stir to incorporate, then gradually add the remaining milk/water, stirring until smooth. Stir in the salt, cover the bowl with a tea towel and set aside to rest for 1 hour (or refrigerate overnight).
  2. Put a frying pan over a medium heat and add a generous amount of butter. Add a ladleful or two of the batter and cook for a few minutes until solid. I tend to use a 20cm frying pan and add 40ml batter for each pancake.
  3. Once you have 2 cooked pancakes, scatter some grated cheese over one, leaving a 1cm border around the edge, then put the second pancake on top (like a sandwich). Set aside and continue making pancakes, sandwiching them together with cheese, until all the batter and cheese is used up.
  4. Refrying is essential to obtain the crisp exterior of the pancake; we don’t want soggy pancakes, we want crispy crêpes! To refry, add some more butter to the pan, then put a filled pair of pancakes in it and cook for 2 minutes, turning halfway, until crisp.

delicious. tips

  1. Make the pancakes up to the end of step 4 and keep in an airtight container in the fridge for up to 3 days, ready to be refried. You can also freeze them; just defrost for 1 hour before refrying them.

  2. “The batter for these pancakes or crêpes is made with half buckwheat and half plain flour – a common ratio in most recipes for buckwheat pancakes. In Flanders, the pancakes are filled with a strong local cheese called boulette (a rind-washed aged soft cheese), but grated mature gouda or cheddar is a good alternative. If you prefer, the pancakes are also eaten with a sweet topping, such as stroop (treacle) or sugar, or with raisins or even strips of bacon baked into the batter.” Regula Ysewijn

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Recipe By

Regula Ysewijn

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