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Stuffed Buckwheat Pancakes


This recipe is adapted from a recipe I cut out of a magazine about 10 years ago when I had first discovered buckwheat.

These pancakes are thicker and more filling than traditional French galettes and with the addition of a white sauce make a substantial meal. I make my béchamel sauce with ordinary plain flour, as I am not on a gluten free diet, but I have specified gluten free flour in the recipe to cater for those who are. If you are on a gluten free diet I am sure you will have your own favourite recipe for a white sauce.


If you don't like mushrooms you could experiment with different fillings, such as softened leeks and ham, or spinach and ricotta. 


Ingredients (serves 4)



  • 175g buckwheat flour

  • 2 tsp baking powder

  • 2 eggs

  • 300ml whole milk

  • ½ tsp salt

  • Oil for greasing pan



  • 50g butter

  • 1 banana shallot, finely chopped

  • 400g button mushrooms finely sliced

  • 1 tsp fresh thyme leaves, chopped

  • Salt and pepper



  • 50g butter

  • 50g plain gluten free flour 

  • 450ml whole milk

  • A grating of nutmeg

  • 2 tbs double cream

  • 2-3 tbs grated cheddar

  • Salt and pepper



Pancake Batter

  1. Sift buckwheat flour, baking powder and salt into a mixing bowl

  2. Make a well in the centre 

  3. Lightly whisk the eggs and pour into well

  4. Combine the eggs with the flour and gradually add the milk, whisking to make a batter about the consistency of single cream

  5. Leave batter to rest whilst you make the mushroom filling and white sauce


Mushroom Filling

  1. Melt the butter in a saucepan over a low heat

  2. Add the shallot and fry for about 5 mins until softened

  3. Add mushrooms, thyme and seasoning and continue to cook until mushrooms are softened and the juices begin to run


Béchamel Sauce

  1. Melt the butter in a saucepan, add the flour and stir to combine, heat for a few moments to cook the flour

  2. Gradually beat in the milk until the sauce is thick and smooth

  3. Add the cream and any pan juices that have come out of the mushroom mixture, and season with salt, pepper and grated nutmeg


Cooking the Pancakes

  1. Heat a griddle or frying pan over a medium heat, and lightly oil with cooking oil or butter

  2. Pour in a small ladleful of batter and spread to cover the base of the pan

  3. Fry until the top looks dry, then flip over and cook the other side for a minute or two

  4. Stack the pancakes on a warm plate, keeping them covered with greaseproof paper, or a clean tea towel

  5. Should make about 8 pancakes


Assembling the dish

  1. Heat oven to about 180ºC

  2. Divide the mushroom mixture between the pancakes and roll around the filling

  3. Arrange the filled pancakes in a gratin dish and cover with white sauce

  4. Sprinkle with grated cheese and heat in the oven until bubbling and lightly browned.

Serve with a green salad

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