Breakfast/ pancakes and crepes/ savory breakfast

Buckwheat pancakes with sun-dried tomatoes and parmesan

14 November 2020

Have you ever eaten savory pancakes? These pancakes are made with buckwheat flour, aromatic herbs, sun-dried tomatoes, and Parmesan cheese. They are so delicious and packed with flavor! I literally can’t stop eating them. Buckwheat flour gives them a lovely nutty flavor, but regular all-purpose wheat flour can also be used. I really recommend that you try this flour with this recipe, it tastes really amazing. I like to serve these buckwheat pancakes with plain yogurt and tomatoes.

A stack of buckwheat pancakes on a brown plate with basil leaves and cherry tomatoes.

What is buckwheat flour?

Buckwheat flour is made from whole grain buckwheat groats. Buckwheat groats are seeds of a flowering plant related to rhubarb. Contrary to the name, they are not related to wheat. Buckwheat groats are very healthy and naturally gluten-free. They have wonderfully earthy and nutty flavor.

I have two recipes on my website featuring buckwheat groats: buckwheat risotto and buckwheat salad.

A stack of buckwheat pancakes with a quarter missing on a brown plate served with yogurt, basil leaves, and cherry tomatoes.

Ingredients:

  • Buckwheat flour – it’s a great alternative to plain wheat flour, it’s naturally gluten-free and has a wonderful nutty flavor. If you can’t find it, all-purpose wheat flour can also be used. You can use the same amount of wheat flour by weight (90g) or add 1 tablespoon more when measuring by volume (this means add 1/2 cup + 3 tablespoons).
  • Sun-dried tomatoes – I used tomatoes in oil, sold in a jar. This oil is very aromatic and I’m adding it to the pancake batter and also I cook the pancakes with it – this makes such a difference and is also a good opportunity to use up the whole jar. If you’ve used dry sun-dried tomatoes (without the oil), you can use olive oil or clarified butter to cook the pancakes.
  • Herbs – I used basil and oregano but you can use any of your favorite herbs or spice mixes like Italian seasoning.
Labeled ingredients needed to prepare buckwheat pancakes.

How to make buckwheat pancakes step by step:

Wet ingredients for the pancakes in a white bowl, dry ingredients for pancakes in a small white bowl.

STEP 1: Add all the wet ingredients into a bowl (egg, finely chopped sun-dried tomatoes, oil from the sun-dried tomatoes jar, milk, yogurt).

STEP 2: Add all the dry ingredients into a small bowl (grated Parmesan, flour, baking powder and soda, salt, pepper, oregano, basil) and mix together.

Mixed wet pancakes in a white bowl. Pancake batter in a bowl.

STEP 3: Whisk the wet ingredients until combined.

STEP 4: Add the dry ingredients into wet ingredient and whisk until just combined. Don’t overmix the batter.

Pancake batter in a pan. Cooked pancakes in a black pan.

STEP 5: Heat some oil from the sun-dried tomatoes jar in a non-stick pan. When hot, add a heaped tablespoon of batter per pancake. Cook over medium or medium-low heat until the bottom of the pancakes is golden brown.

STEP 6: Flip over and cook briefly on the other side. Transfer to a plate and repeat with the remaining batter.

Enjoy!

How to measure flour: if you will use a kitchen scale to measure out all the ingredients, it all goes easy breezy! But if you’re using measuring cups, you can get a different amount of flour, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! 1 cup of buckwheat flour weighs 142g (1 cup of all-purpose flour weighs 125g). To correctly measure the flour, you need to:

  1. Fluff the flour by stirring it in the bag/flour container with a spoon.
  2. Spoon the flour and sprinkle it into your measuring cup.
  3. Sweep off the excess flour with the back of a knife.

What to serve them with:

  • I like them most with just plain yogurt and fresh tomatoes.
  • You could also serve them with pesto.

Storage:

These pancakes can be easily reheated. Store them in the fridge for up to 3 days then reheat in a dry non-stick pan.

The pancake batter can not be prepared in advance. You can prepare the wet ingredients and dry ingredients and store them separately (in the fridge), then combine just before cooking.

A stack of buckwheat pancakes on a brown plate with cherry tomatoes and basil leaves.

Tips for cooking any type of pancakes:

  • The pan and oil must be well-heated or the pancakes will soak up the fat and be flat and dense instead of light and fluffy.
  • The most important thing is to cook the pancakes over medium-low heat. It’s setting 2/6-3/6 on my stovetop. If you flip them over too soon they may fall apart. If you cook the pancakes over too high heat they will just burn on the outside and won’t be cooked through in the middle. This is important for American-style thick pancakes. I cook thin pancakes (crepes) over high heat.
  • The second batch cooks more quickly, so you may need to lower the heat.
  • Cook the pancakes longer on the first side and just briefly on the other side.
  • If the pancakes are hard to flip over, they fall apart or tear it means they not ready yet to be flipped over. Try to reduce the heat and cook them a little longer.
  • If you’re already experienced, you can cook the pancakes on two pans simultaneously.
  • Use a non-stick pan, the best is a pancake pan (shown on the photos) which has low rims – this makes flipping pancakes very easy. This recipe will work on any non-stick pan, though.
  • Cooking time depends also on the type of the pan. The pancakes will cook a little longer on a heavy-bottomed pan, and it won’t be so easy to burn them so that you can cook them over medium or medium-high heat. If your pan has a thin bottom you need to reduce the heat as the pancakes will cook much quicker, and it will be easier to burn them. Cooking time depends also on the material and color of the pan (black pans cook quicker).
  • How to keep the pancakes warm: keep them on a heat-proof plate in the oven at 80°C / 175°F

Buckwheat pancakes with sun-dried tomatoes and parmesan

These pancakes are made with buckwheat flour, aromatic herbs, sun-dried tomatoes, and Parmesan cheese. They are so delicious and packed with flavor!
A stack of buckwheat pancakes on a brown plate with cherry tomatoes and basil leaves.
Print Recipe
0 from 0 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings (8 pancakes)
Calories 546kcal
Author Aleksandra

Ingredients

wet ingredients:

  • 1 large egg
  • 1/4 cup (60g) milk
  • 1/2 cup (125g) yogurt
  • 5 sun-dried tomatoes
  • 2 tablespoons oil from the sun-dried tomatoes jar or olive oil

dry ingredients:

  • 1/2 cup + 2 tablespoons (90g) buckwheat flour spooned and leveled
  • 1/4 cup (25g) grated Parmesan cheese packed
  • ¾ teaspoon salt or to taste
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda

to serve:

  • mini San Marzano / cherry tomatoes
  • fresh basil leaves
  • plain yogurt

Instructions

  • Mix the dry ingredients in a small bowl.
  • Whisk the wet ingredients in a big bowl.
  • Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix the batter.
  • Heat some oil from the sun-dried tomatoes jar (about 1 tablespoon) in a non-stick skillet over medium heat.
  • When hot, scoop about 1 spoonful of batter onto the skillet for each pancake.
  • Cook for about 2 minutes until golden on the bottom, flip over and cook briefly on the other side.
  • Repeat until you have worked through all the batter.
  • Enjoy!

Notes

  • How to serve the pancakes: I like to serve them with plain yogurt and a simple tomato and basil salad, drizzled with olive oil and sprinkled with parmesan cheese
  • Ingredient notes:
    • Buckwheat flour – it’s a great alternative to plain wheat flour, it’s naturally gluten-free and has a wonderful nutty flavor. If you can’t find it, all-purpose wheat flour can also be used. You can use the same amount of wheat flour by weight (90g) or add 1 tablespoon more when measuring by volume (this means add 1/2 cup + 3 tablespoons).
    • Sun-dried tomatoes – I used tomatoes in oil, sold in a jar. This oil is very aromatic and I’m adding it to the pancake batter and also I cook the pancakes with it – this makes such a difference and is also a good opportunity to use up the whole jar. If you’ve used dry sun-dried tomatoes (without the oil), you can use olive oil or clarified butter to cook the pancakes
    • Herbs – I used basil and oregano but you can use any of your favorite herbs or spice mixes like Italian seasoning
  • How to measure flour: if you will use a kitchen scale to measure out all the ingredients, it all goes easy breezy! But if you’re using measuring cups, you can get a different amount of flour, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! 1 cup of buckwheat flour weighs 142g (1 cup of all-purpose flour weighs 125g). To correctly measure the flour, you need to: 1. Fluff the flour by stirring it in the bag/flour container with a spoon. 2. Spoon the flour and sprinkle it into your measuring cup. 3. Sweep off the excess flour with the back of a knife.
  • Calories = 1 serving (1/2 of the recipe, 4 pancakes). This is only an estimate!
Course Breakfast
Cuisine international
Keyword buckwheat pancakes, savory pancakes, sun-dried tomato and parmesan pancakes

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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