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Buckwheat pancakes with sun-dried tomatoes and parmesan

30 September 2017 (Last Updated: 6 June 2019)

Buckwheat pancakes with sun-dried tomatoes and parmesan

These pancakes are made with buckwheat flour, which gives them a lovely nutty flavour. It’s hard to spot the difference between buckwheat and wheat flour here, thanks to the addition of parmesan cheese and sun-dried tomatoes. I really recommend that you try this flour with this recipe, as it tastes exceptional (but of course you can use all-purpose wheat flour).

This recipe yields 8 small pancakes, it’s two small servings, with a simple tomato salad on the side.

gryczane pancakes z suszonymi pomidorami i parmezanem 1 buckwheat pancakes with sun dried tomatos and parmesan
gryczane pancakes z suszonymi pomidorami i parmezanem 1 buckwheat pancakes with sun dried tomatos and parmesan
gryczane pancakes z suszonymi pomidorami i parmezanem 1 buckwheat pancakes with sun dried tomatos and parmesan

Buckwheat pancakes with sun-dried tomatoes and parmesan

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 servings
Author Aleksandra

Ingredients

wet ingredients:

  • 1 large egg
  • 50 g milk
  • 100 g yogurt
  • 5 pieces of sun-dried tomatoes sliced
  • 2 tablespoons olive oil or oil from the sun-dried tomatoes jar

dry ingredients:

  • 75 g buckwheat flour
  • 25 g grated Parmesan cheese
  • 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.
  • Mix the wet ingredients in a big bowl.
  • Fold the dry ingredients gently into the wet ingredients. They should be just barely mixed, do not overmix the batter.
  • Heat a skillet over medium heat (I like to use non-stick pancake pan). Brush it lightly with butter, wipe off excess fat with a paper towel. Heat the skillet until a drop of batter sizzles slightly upon contact.
  • Scoop about 1 spoonful of batter onto the skillet for each pancake.
  • Cook for 2 minutes on each side, until golden on the bottom.
  • Repeat until you have worked through all the batter.

Notes

* the second batch cooks much faster, so you need to cook the pancakes over lower heat
* I like to serve the pancakes with plain yogurt and a simple tomato and basil salad, drizzled with olive oil and sprinkled with parmesan cheese
Course Breakfast
Cuisine international
Keyword buckwheat pancakes, sun-dried tomato and parmesan pancakes

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