Buckwheat Pancake with Ham and Egg

Thin buckwheat pancakes are also known as Breton pancakes, made from buckwheat flour, egg, salt, and water. For fluffiness, you can add a bit of mineral water or replace some of the water with milk. When served savory with cheese, ham, and a fried egg, they make a meal that will bring a smile to your face in the morning.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Buckwheat pancakes

  • 100 g Flour, buckwheat

  • 1 pinch Salt, table

  • 1 piece Egg, fresh

  • 200 ml Water

  • pieces Oil, vegetable oil, canola

  • 1 spoon Butter, unsalted

  • 4 pieces Egg, fresh

  • pieces Salt, table

  • 2 handfuls Cheese, edamame

  • pieces Ham, pressed

  • 4 slice Ham, pressed

Steps

  1. In a bowl, add buckwheat flour and salt. Mix and make a well in the center, then add the egg. Start mixing the ingredients in the well with a hand whisk, gradually adding water until you get a smooth, slightly runny batter. If you have time, let the batter rest for at least 30 minutes in a cool place (preferably overnight - bring it to room temperature before cooking).

  2. Heat a pancake pan well. Lightly grease it with oil, then pour in enough batter with a ladle to thinly cover the bottom. When the pancake is cooked on the bottom, flip it with a spatula and cook the other side. Place the cooked pancake on a warmed plate. Repeat the process until all the batter is used. Grease the pan with oil as needed.

  3. Once all the pancakes are cooked, place another pan on the stove and melt butter in it. Fry the eggs in the greased pan. If the pan is large enough, fry all four eggs at once; otherwise, fry them one by one. Season the fried eggs lightly with pepper and salt.

  4. Wipe the pan dry with a paper towel. Lower the heat to minimum, then place a cooked pancake in the pan. Sprinkle some grated cheese over the pancake, place a slice or two of ham in the center, and top it with a fried egg. Fold the edges of the pancake inward using a spatula. Cook on low heat for another minute to melt the cheese. Serve the filled pancake on a plate, optionally garnished with chopped chives, and serve the dish.

Nutrition Information (Per 100g)

  • Calories: 202.26 kcal
  • Fat: 9.8 g
    • Saturated Fat: 3.62 g
  • Carbohydrates: 14.92 g
    • Sugars: 0.43 g
  • Protein: 11.3 g
  • Fiber: 2.13 g

Advice

You can replace the water with milk or use mineral water instead of part of the water.