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Buckwheat pancakes with ham and eggs

Preparation and cooking time
30 min
5 persons
  • 2 eggs
  • 250ml/8.7 fl oz water
  • 30g/1 oz butter + a little extra for frying
  • 100g/3.5 oz buckwheat flour
  • 30g/1 oz pastry flour
  • 1/2 teaspoon salt
  • 150g/5.2 oz grated
  • Gruy√®re or Emmental
  • 4 slices of cooked ham, fat removed and cut into strips
  • 8 eggs
  • Salt and pepper

Heat a pancake pan and melt the butter over medium heat. In a bowl, beat the eggs, water and melted butter until well combined. Gradually beat in the buckwheat flour, pastry flour and salt until a smooth batter is formed. Heat the pancake pan over a medium heat once again and cook the buckwheat pancakes for 1 to 2 minutes on each side. Use up all the batter.Place a pancake in a lightly greased, preheated pan. Sprinkle some grated cheese and ham over thepancake. Break an egg on top and cook for around 3 minutes. Season with salt and pepper. Serve the buckwheat pancakes on a plate, with the four edges folded inwards.