How about making some rustic buckwheat pancakes? The combination of two flours gives them a soft texture and a balanced taste, perfect for both sweet and savory fillings. Try them with honey, jam, or Nutella to start your day with energy, or with cheese and cured meats for a tasty and savory version that will surprise everyone, perhaps during a Sunday brunch. So, what are you waiting for? Heat the pan and cook these original and versatile pancakes yourself. It will be hard to stop at just one!

Other similar ideas you might be interested in:

Difficulty: Easy
Cost: Inexpensive
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients for Rustic Buckwheat Pancakes

If you plan to fill them with something sweet, you might substitute the salt with sugar, although it’s not strictly necessary. I made them with salt and ate two with cold cuts and one with Nutella.

I used dry yeast mixed with the flours before adding the liquids. If using fresh yeast, dissolve it in a bit of lukewarm water taken from the total amount. Use about 4 g.

3/4 cup buckwheat flour
2/3 cup all-purpose flour
1 egg (medium)
dry yeast (the tip of a teaspoon)
4 g salt
vegetable oil (for the pan)
water (about 1 to 1 1/8 cups)

Tools

1 Bowl
1 Sieve fine mesh
1 Hand Whisk
1 Pan
1 Ladle small
2 Cooking Spatula

Preparation of Rustic Buckwheat Pancakes

Sift the two flours into a bowl, add the dry yeast, and mix with a small hand whisk.
Then, add the lukewarm water and mix carefully.
Also add the previously beaten egg and the salt. Mix well until you get a perfectly smooth batter. Cover with plastic wrap and let it rest in the refrigerator for an hour.
After the resting time, heat a small non-stick pan well, grease it with a few drops of oil, and pour a ladle of batter at the center, forming a pancake about 4.5-5 inches.
Cook it for one minute: you will see small bubbles forming on the surface. Then flip it with the help of two spatulas and finish cooking on the other side.
Proceed in the same way until all the batter is used up, greasing the pan after preparing each pancake. Stack them on a plate as you go along (they won’t stick to each other) and keep them warm. With these quantities, you’ll prepare about a dozen.
Fill the buckwheat pancakes as desired, fold them in half, and secure with a toothpick. I filled them with speck and fontina, but I assure you they are also excellent spread with jam or Nutella. Enjoy! Paola
I would like to remind you that you can follow me on various social media to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!