Buckwheat Pancakes – New Ideas 1

I have two posts already about buckwheat as a grain and buckwheat flour used in a variety of pancakes.

I have recently returned from a super, short holiday in Gdańsk and had several delicious breakfasts in a restaurant in the Old Town called Gvara- the name is based on the Polish word gwara which means dialect (Polish does not have the letter v !).

One of the breakfasts was buckwheat pancakes with a filling of chopped cucumber and smoked bacon, topped with a soft cooked egg and chives.

On my return I had to recreate this lovely dish.

Ingredients

  • Cooked buckwheat pancakes
  • Chopped cucumber and smoked bacon filling
  • Soft cooked egg – poached or lightly fried
  • Chopped chives or the green parts of spring onions.

The hardest part is getting getting all the parts cooked and warm at the same time.

Buckwheat Pancakes

Ingredients

  • 75g buckwheat flour
  • 25g plain flour
  • 2 eggs
  • 125ml of milk (full or semi-skimmed)
  • 125ml of water
  • 25g of  melted butter
  • pinch of salt
  • Some extra milk might be needed.

Method

Make these in the same way as standard pancakes adding the melted butter after the batter has been standing for about an hour.

  • Beat the eggs and add then them first to the sifted flour.
  • Add the milk mixture to the egg and flour mix until you have a batter the consistency of pouring cream.
  • Mix the milk with the water
  • Add the milk mixture to the egg and flour mix until you have a batter the consistency of pouring cream.
  • Leave the batter to stand for at least 1 hour in which time it will thicken, then add a little more liquid.
  • Use a special thin pan which you use just for pancakes, mine has a base diameter of 20 cm and is made of steel, once seasoned, just wipe it clean between uses with kitchen roll – never scour it or use detergent.
  • Work out how much batter you need for a pancake and find a measure which will then give you a consistent amount – I use a small ladle which holds 45ml.
  • Have a dish of melted butter or margarine and sunflower oil for frying so you can add just enough and tip some back if needed.
  • Heat the pan – you want a high heat but not too much to burn the pancakes – you will find you have to keep adjusting the heat. (As I cook using gas this is easy to do).

IMG_20150705_172532980

 

  • Using the ladle pour the mixture into the pan.
  • Tilt the pan so that the mixture covers the surface completely and evenly.
  • Cook the pancakes on one side and turn then over – you can make them up one by one or stack then up with a piece of grease-proof paper in between them. You can do this and leave then for later use.

Filling

  • Cucumber
  • Smoked Bacon
  • Peel the cucumber and chop it into little cubes.
  • Cut the bacon into small squares and cook these in a frying pan – aiming for cooked but maybe not that crispy.
  • Whilst the bacon is still warm, mix it with the cucumber.

 

 

  • Place some of the mixture on the cooked pancake  in the centre and out to the sides – but not quite to the edge.
  • Fold in two of the opposite sides and then roll up the pancake from the long end to make a long parcel.
  • Top the pancake with a soft cooked egg – poached or lightly fried.
  • Sprinkle with chopped chives or the green parts of spring onions.

 

Served on Royal Doulton – Carnation – 1982 to 1988.

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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