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Buckwheat pancakes with asparagus and Serrano ham recipe

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Make the weekend extra special by serving up these buckwheat pancakes for brunch. Buckwheat flour lends a rustic, sightly nutty flavour, which works well with savoury fillings in particular. Switch up the fillings with whatever you fancy. See method

Serves 4
Takes 45 mins plus chilling
448 calories / serving

Ingredients

100g buckwheat flour
5 eggs
300ml milk
35g butter
100g Gruyère, finely grated, plus extra (optional)
250g asparagus tips, trimmed
1 tsp olive oil
4 slices Spanish Serrano ham

Each serving contains

Energy
1870kj
448kcal 22%
Fat
27g 39%
Saturates
13g 67%
Sugars
5g 6%
Salt
1.6g 27%

of the reference intake
Carbohydrate 21.9g Protein 27.7g Fibre 2.2g

Method

Add the flour with a pinch of salt to a bowl. Make a well and gradually whisk in 1 egg, followed by the milk, until smooth. Set aside in the fridge for 30 mins.
Preheat the oven to gas 6, 200°C, fan 180°C. Melt a quarter of the butter in a frying pan. Once foaming, add enough batter to thinly coat the base of the pan, pouring any excess back into the bowl. Cook for 1-2 mins until the surface is set and the underside is golden. Flip and cook for 1-2 mins; transfer to a baking tray. Repeat to make 4 pancakes, layering between sheets of baking paper to prevent sticking.
Lay 1 pancake on a baking tray. Add 25g Gruyère to the centre, then make a dip in the cheese, crack an egg into it, and fold up the sides of the pancake to make a square. Repeat to assemble all the pancakes in the same way.
Tip the asparagus onto a roasting tray, toss in the oil; season. Bake the pancakes and the asparagus for 5-6 mins until the egg whites are set but the yolk is runny, and the asparagus is tender. Top the galettes with the asparagus, the ham and extra cheese, if you like.

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