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Buckwheat pancakes with asparagus and Serrano ham recipe

Buckwheat pancakes with asparagus and Serrano ham recipe

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Created by The Tesco Real Food team

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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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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