Year Round Puddings Cakes

Airy buckwheat pancakes


Unlike a lacy crepe, these buckwheat pancakes are puffed and airy because of the air from the whisked egg white.  The buckwheat and beer given the pancakes a lovely savoury flavour that goes very well with smoked fish.

One of my favourite way to eat these pancakes is with smoked eel or other smoked fish, a beetroot salad, horseradish mixed with crème fraiche and crisp bacon.

makes about 12 small pancakes.

This recipe originally appeared in my second cookbook, Egg (Weidenfeld & Nicolson)

Photo courtesy of Haarala Hamilton


  • 80g buckwheat flour
  • 40 plain four
  • 2 tsp baking powder
  • 2 tsp sea salt
  • 2 whole eggs, beaten
  • 1 tbsp natural yoghurt
  • 150ml beer (fizzy water can also be used)
  • 2 egg whites
  • butter, for frying


  • Sift the flours, baking powder and se salt into a bowl and make a well in the centre. Add the beaten egg, yoghurt and beer and using a whisk, stir to gradually incorporate all the flour.  When you have a smooth batter, cover and leave to rest for at least 30 minutes.
  • When you are ready to cook, whisk the egg white to soft peaks and gently fold into the batter.
  • Choose a good non-stick or well-seasoned frying pan and put it over a high heat.  Melt or brush the base with a little butter and ladle a small amount (about 2 tablespoons) of batter into the pan – the mixture should spread into a small circle then start to puff up.  Cook for a few seconds then flip over to cook on the other side.
  • Pile them up on a warm plate while you cook the rest of the pancakes.  Serve warm with smoked fish, salad and horseradish crème fraîche.


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