Buckwheat Pancakes with Salted Butter and Honey Recipe

Try making this homemade buckwheat pancake batter and top with honey and salted butter to start your morning off right.

From "The Modern Dairy"
February 2018

  • This recipe uses buckwheat flour to get you your whole grains.
    Photo by Con Poulos
  • “The Modern Dairy” by Annie Bell gathers over 100 recipes that utilize the nutrients in dairy foods.
    Photo by Con Poulos

Yield: 6 servings

In The Modern Dairy (Kyle Books, 2018), Annie Bell explains the goodness behind dairy, and creates recipes that offer the best ways to consume dairy and derive the most nutrients from it. All of the recipes have been devised to keep saturated fat on the lower end. The following excerpt is her recipe for eggs with smoky cauliflower and manchego.

Buckwheat flour is lovely stuff, seal-grey with black flecks, faintly sour, delicate and altogether more elegant than wholemeal flour. So it’s a good way to up our much-needed intake of wholegrains. We are most familiar with its warm musty scent in blinis. And while we treat buckwheat as a cereal, it is actually a herb of the genus Fagopyrum. Its English name is beech wheat, due to the shape of the grains, which are a little like beech nuts.

These blini-style pancakes lend themselves to savory options as well as sweet – smoked salmon and sour cream in particular.


For the pancakes

• 80 grams plain flour
• 80 grams buckwheat flour
• 2 teaspoons baking powder
• pinch of golden caster sugar
• pinch of fine sea salt
• 1 medium free-range egg, separated
• 300 milliliters whole milk
• 2 teaspoons groundnut or vegetable oil for grilling

To serve

• softened salted butter
• honeycomb


Sift the flours and baking powder into a large bowl and then add the sugar and salt. Whisk the egg yolk and milk in another bowl until blended. Pour this mixture onto the sifted dry ingredients and whisk until smooth. Leave to stand for 10 minutes. Whisk the egg white until stiff in a medium bowl using an electric whisk and fold it into the pancake mixture.

In the meantime, heat a cast-iron frying pan or flat griddle over a lowish heat for 10 minutes until it reaches an even snug warmth. Grease the hot iron with oil using a brush, then drop tablespoons of the mixture into the pan, spaced slightly apart. Cook for 1–2 minutes until the surface pits with bubbles, then carefully turn the pancakes using a palette knife and cook for about 1 minute more until golden on the underside. You should find the first side is completely smooth, while the underside looks more like a crumpet. Remove them to a plate, smear with a little salted butter and a dollop of honeycomb, and eat while you put some more on to cook, re-oiling the pan now and again between batches as it needs it. Alternatively, if you are making them in advance, then keep them covered with foil on a plate for up to 30 minutes. They can also be reheated in an oven preheated to 320 degrees Fahrenheit (160 degrees Celsius) fan/355 degrees Fahrenheit (180 degrees Celsius)/gas mark 4. Stack them about six high, wrap in foil and heat for 20 minutes.

More from: The Modern Dairy

Eggs with Smoky Cauliflower and Manchego Recipe
Halloumi Burgers with Lemon and Mint Recipe

Reprinted with permission from The Modern Dairy (2018), by Annie Bell and published by Kyle Books.

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