
Mushroom buckwheat pancakes with poached egg and paprika hollandaise
- Published: 28 Jan 25
- Updated: 28 Jan 25
Eggs benedict meets mushroom stroganoff for a rich and earthy Pancake Day winner. Whether to eat these mushroom buckwheat pancakes for breakfast or dinner is up to you.

Check out more delicious savoury pancake recipes.
Before you start
Don’t waste it Keep leftover egg white in the fridge for up to 4 days. Add it to scrambled eggs or mix it with a little milk and use it to glaze pastry.
Ingredients
- 300g chestnut mushrooms, halved (large ones quartered)
- 40g unsalted butter
- 2 thyme sprigs, plus extra to serve
- 50g buckwheat flour
- 5 medium eggs
- 250ml whole milk
- Vegetable oil to fry
- •1 tbsp white wine vinegar
For the hollandaise
- 50g unsalted butter
- 1 medium egg yolk
- ½ tbsp white wine vinegar
- 1 tsp smoked paprika, plus extra to sprinkle
Method
- Put the mushrooms in a large frying pan over a medium-high heat and cook for about 5 minutes until they release their liquid, turn golden and start to stick to the pan. Add 20g butter, season with salt and pepper, then add the thyme. Cook for 2 minutes, stirring, then cover with a lid and remove from the heat to continue steaming.
- Make the pancake batter by whisking the buckwheat flour with 1 egg, the milk and a pinch of salt and pepper in a bowl to make a smooth batter (you can use a stick blender). Set aside.
- For the hollandaise, melt the butter in a small pan. Meanwhile, whisk the egg yolk and vinegar in a medium bowl. Put the bowl over a pan of gently simmering water (don’t let the bowl touch the water) and cook, whisking constantly, for 5-8 minutes until pale and thickened. Remove the pan from the heat (leaving the bowl on top), then slowly whisk in the warm melted butter. Season with the paprika and a little salt. Thin the consistency with 1-2 tbsp hot water if needed, then leave over the pan of water off the heat to keep warm, stirring occasionally, while you cook the pancakes and eggs.
- Heat a tiny drizzle of oil in a non-stick frying pan over a low-medium heat, then add a ladleful of batter and cook for 3 minutes until golden underneath. Flip and cook for another 2-3 minutes until golden on the other side, then transfer to a warm plate and cover with a tea towel to keep warm. Repeat with the rest of the batter to make 8 pancakes.
- 5 Fill a pan with water, add 1 tbsp vinegar and bring to a gentle simmer. Crack an egg into a teacup, then slide it into the water. Repeat with the remaining 3 eggs. Cook for 2-3 minutes until the whites have set and the eggs have risen to the surface. Remove with a slotted spoon and leave to drain on kitchen paper. Season with salt and pepper.
- Divide the mushrooms among the pancakes and roll up, putting 2 on each plate. Top each pancake with an egg, then spoon over some hollandaise. Sprinkle with more thyme leaves, paprika and black pepper, then serve.
- Recipe from February 2025 Issue
Nutrition
- Calories
- 746kcals
- Fat
- 59g (31g saturated)
- Protein
- 28g
- Carbohydrates
- 24g (7.2g sugars)
- Fibre
- 3.6g
- Salt
- 0.9g
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