Greetings one and all and welcome to another exciting breakfast recipe. Today I am going to share a savoury pancake breakfast recipe served alongside sunny scrambled eggs and smoked salmon. Sounds scrummy already, doesn’t it?
This idea came to me whilst I was surfing the internet for buckwheat pancake recipe in conjunction with it being Shrove Tuesday and all. Never made buckwheat pancakes before (only eaten) so I needed a little help in that department. Most pancake recipes I come across are usually on the sweeter side, served with fruit compotes, preserves, syrup, honey and cream. I wanted something a little more savoury coz I do prefer a savoury breakfast over a sweet one … except when I am in France. When in France, all I ever eat at the start of every day is a couple of chocolate croissants with OJ. Bliss!
When I was still living in Melbourne there was this place I liked to visit called the Pancake Parlour. Oh, just the thought of it makes my tummy rumble and my heart ache. The Pancake Parlour is, as its name suggests, a place where you’d go to get your pancake fix. The establishment presents itself as an American diner, with red leather, semi-circle booths and Wild Wild West motifs on the walls. There even is a jukebox on the premise. Their pancakes tho are divinely delicious; made from organic flour, free-range eggs and buttermilk. You can order your pancakes as a ‘short stack’ (2 pancakes), a ‘regular’ (3 pancakes) or a ‘long stack’ (4 pancakes). All orders of pancakes come with a generous dollop of whipped butter and syrup on the side. If you are looking for a more substantial fare then you can order set meals from the breakfast menu. I always liked having the ‘Country Breakfast’ which comes with two fluffy pancakes, rashers of bacon, two eggs, grilled tomatoes and sautéed garlic mushrooms. I would consider this the ultimate breakfast (usually it’s brunch by the time I walk in) when I have had a big night out and am just about collecting my wits about me. Pass the coffee, please!
I absolutely adore American-style pancakes, coz to me that’s what a pancake should look like. Here in the Netherlands, pancakes, or pannenkoeken as the locals call it, are thin like crêpes and eaten with caramel syrup + powdered sugar. Savoury varieties would mean that the same pancake would be filled with cheese, ham or spek (smoked pork) instead. Pannenkoeken are typically the size of dinner plates.
Another local favourite is the Poffertjes; small medallion sized pancakes made with buckwheat flour and yeast. These babies are reallllly realllly delicious served with a generous dusting of powdered sugar and butter. Sometimes they are served with extra toppings like chocolate sauce, caramel syrup or Grand Marnier. The best ones have crispy edges and soft centers. Very popular in the winter months, Poffertjes are currently R’s latest weekly obsession, and are sold by the dozen per serve.
These photos above brings back memories of our first Christmas Market experience here in the Netherlands, which can only be described as magical, since it was set on the grounds of a castle. It was a verrrrry cold day, but there was tons of Glühwein being sold left and right, along with yummy Dutch pancakes. To read more, click here
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Having pancakes made with buckwheat flour is very nutritious as the kernels are rich in iron, zinc, selenium and contain anti-oxidants. Apart from that, buckwheat, is gluten-free, making it perfect for those suffering from coeliac disease. Fun fact : Despite its name, buckwheat is not part of the wheat family at all. Rather, it is closer related to the rhubarb instead. Who knew?
My recipe today will be a yeasted buckwheat pancake mix, not unlike the Dutch Poffertjes. You will need to prepare the batter a day in advance then let it sit overnight to leven (if you want to make these first thing in the morning). If you are planning a late morning brunch, then I guess you can get away with making the batter 2 – 3 hrs in advance. So let’s get down to batter banter.
The night, before you’ll want to place both flours, sugar, salt and yeast into a large bowl. Warm up the milk and mix with the flour. Cover with a tea towel or saucer and leave to ferment in a draft-free corner.
At breakfast the next day, add the egg and melted butter. Dissolve the baking soda in a little water and add this to the batter. Stir thoroughly and set aside.
Meanwhile, heat a skillet or griddle pan on medium. Cast iron is best but if you don’t have one then a heavy non-stick pan will do. Melt some butter and pour in about a quarter-cup worth of batter ~ I like to portion it out with a large ice cream scoop. Cook for 2 – 4 minutes until bubbles break the surface. Flip pancakes and cook for 2 more minutes on the other side.
Place on a warm plate, top with scrambled eggs, créme fraîche and smoked salmon. Serve immediately. Enjoy with OJ, fresh coffee or Mimosa cocktails. Why Mimosa cocktails? Because it suddenly occurred to me that this dish would be an awesome breakfast to serve post-Hen’s Night party. Random ideas just pop into my head sometimes. These pancakes turned out super fluffy and soft from all that time fermenting overnight. They also rose to a good height with the help of the yeast and baking soda. Best pancakes I have ever made to date!
Ingredients:
- 100g buckwheat flour
- 200g regular AP flour
- 7g dry instant yeast
- 2 Tbsp sugar
- ½ tsp salt
- 2½ cup milk or buttermilk, warmed
- 1 tsp baking soda
- 2 Tbsp melted butter
- 1 egg, lightly beaten
~ Enjoy! ~
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