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.