Friday, July 11, 2008

A Little Bit of Brittany - Leek and Mushroom Buckwheat Pancake

Buckwheat Leek & Mushroom Oven Pancake

Buckwheat, the burnished, celebrated gluten-free "grain,"
gets the Breton treatment with a savory filling of leeks
and mushrooms under an oozing layer of blistered Gruyère.

Leeks & Mushrooms

A filling filling.

Leek and Mushroom Buckwheat Oven Pancake* – Based on the Saveur recipes



1 ½ cups buckwheat flour (or ¾ cup buckwheat and ¾ cups white or whole wheat flour)
4 eggs
1 ½ cups milk
Salt and pepper (optional)

Leek and Mushroom Filling

1 ½ cups leeks (white and green parts) sliced into thin coins
1 ½ cups woodsy mushrooms, sliced (such as crimini, cepes or chanterelles)
2 tablespoons butter or use non-stick cooking spray
2 cups grated Gruyère cheese (optional)
Sea salt and pepper to taste (optional)

Crème Fraiche and lightly fried apple slices accompaniments (optional)


In a large bowl beat all pancake ingredients with a whisk until smooth. Set aside.

In a large skillet, cook the leeks and mushrooms over low heat until soft and glazed. (If using non-stick cooking spray, add ¼ cup of water after the vegetables initially brown to encourage them to soften and sweat.) Add sea salt and pepper to taste. Transfer the vegetables into a well-greased (with melted butter or cooking spray) second large skillet that is suitable for use under a broiler. (Cast iron works well.) Pour buckwheat batter over vegetables, and cook undisturbed over low heat on the stove top until the bottom half of the pancake is set. Scatter the grated cheese over the pancake surface, then position the skillet under the broiler until the pancake sets, browns and bubbles. Skillet will be very hot; remove from oven with care. Cut into wedges and accompany with crème fraiche and apple slices if desired. Serves 4. –

• This is a very dense, moist and unleavened pancake. If you prefer, you can add 2 teaspoons of baking powder to the batter for traditional griddle cakes, using the filling as a topping, or thin the original recipe with additional milk for galettes, the famously delicate Breton crêpe, folding each galette around the filling.

Buckwheat Leek & Mushroom Oven Pancake

This is my recipe for Pancakes on Parade, my own event. The round-up will be posted and the cookbook contest winner announced tomorrow, Saturday night, New York time. Should you be inclined, I welcome any last-minute latecomers. I'll fit you in as long as the round-up has not been published. Thanks for all the fantastic recipes you have contributed! Do stop back for the round-up!

JULY 13 UPDATE ON THE PANCAKE ON PARADE ROUND-UP: Due to a few minor, but annoying Blogger technical problems, I am calling it a night and will continue later this Sunday morning after some sleep. I do apologize for the delay, but there are forty-two delightful entries which I believe you will find worth waiting just a little bit longer for. Thank you most sincerely!

Been There, Done That ~

Poppy Seed and Chive Crêpes
Diner Pancakes
Sourdough Waffles (batter works for pancakes, too)


katiez said...

I have buckwheat flour in my pantry.... And mon mari is looking for comfort food.
Great recipe...
On the other hand, Brittainy us not that far from here....

Cynthia said...

Oh I love the idea of a savoury pancake such as this.

Simona said...

How nice. I love everything in this recipe. The combination of flavors is guaranteed to please the palate.

bee said...

gruyere makes everything wonderful. this is a filling i'd love to try.

Ricki said...

What a FABULOUS way to use buckwheat! It's a favorite in our house, but I do get tired of always having it one of two ways! This is a must-try; thanks!

glamah16 said...

Now that looks good. To bad I misses this event. Cant wait for the roundup.

[eatingclub] vancouver || js said...

I love that it's a savoury buckwheat pancake: I haven't seen many of those! One of these days, I'll try it. Bookmarking now. Thanks!

Swati: Sugarcraft India said...

This is one delicious pancake.. Sadly we dont get buckwheat here...

MyKitchenInHalfCups said...

This is the pancake that fascinates me Susan! Gorgeous!

Lucy said...

Just sitting down to a breakfast bowl of porridge and longing - longing - for these as my dinner already!

Buckwheat does not get used often enough in this kitchen.

Beautiful images...woodsy 'shrooms...adore them. Beautiful.

Jude said...

Nothing like a well used cast iron pan. It looks beautiful.

Anh said...

This is wonderful, Susan! I missed out on this blogging event.. What a pity! But I will def. return to read the round up.

Jo. said...

This is very interesting and I definitely have to try to make it on my own.

Rosa's Yummy Yums said...

What a wonderful roundup! I love pancakes! Yours look absolutely delicious!

Nice pictures, by the way!



farida said...

Great recipe! So healthy too. Nice pics!

Johanna said...

Now this is just the sort of savoury pancake that I would like to make - looks absolutely delicious and quite different from the usual savoury pancakes I see about

noobcook said...

This looks gorgeous and so unique! Yummylicious! You're lucky we lived so far, else I think I will bug u non-stop to make this for me, haha ...

Lori Lynn said...

Being a savory kind of gal, I would take this pancake any day!

And ooh, I like the earthy tones in these photos.

Susan said...

Katie – Thanks. How lucky you are to be soooo close to Brittany. I wish. Hope votre mari is doing well.
Thanks, Cynthia.
Simona – Thank you. The combination of flavors is very old world, primeval, really, and they truly do so well together.
Bee – The filling would work with anything, an omelet or in a grilled sandwich, even as a side dish.
Ricki – Thank you! One of your favorites must be doused and sodden with maple syrup (I do like that, too), but this recipe is decidedly different.
Thanks, Courtney. There will be more events – Lord knows there are tons of them.
Welcome, EC Vancouver! Thanks. Buckwheat pancakes, probably because they are so naturally dry, enjoy a generous topping of syrup. This recipe is a nice chance of pace. Good to see you.
Swati – Thanks. Buckwheat is like whole, unprocessed wheat (despite the fact that it is not a grain), only more strongly flavored.
Tanna – So good to see you! Thanks!
Lucy – Thanks .There is hardly any recipe that ‘shrooms cannot fix.
Thanks, Jude. I love my beaten-up cast iron pans. They are in various states of decline.
Hello, Anh! Thank you. So very good to see you.
Welcome, Jo! Thanks. I found it an out-of-the-ordinary recipe myself. Hope you try it.
Thank you, Rosa! This recipe distinctly has that European touch, no?
Farida – Yes, buckwheat is remarkably healthy, particularly since it’s not even technically a grain. Thanks for the kind words.
Johanna – Thanks. It’s true. You don’t see many intriguing savory pancakes around, but maybe that’s b/c we are from Euro-based cultures that see them mostly as sweet breakfast fare.
Thank you, Wiffy. Actually, it would be too much fun to cook/bake by request of guests. : )
Lori Lynn – Thanks. I loved the tones in the pix, too.

Shaun said...

Susan, lovie ~ There is a restaurant on the city fringe that is just as famous for its savoury crepes as it is for its sweet ones. This reminds me of something that would be offered at this restaurant. I love the homely appeal and pungent, earthy flavours of this Brittany pancake. I especially love the inclusion of leeks.

Georgia | The Comfort of Cooking said...

I so rarely make savory pancakes but I do love them, and I know I'd LOVE this! You used such wonderful, creative flavors and I bet it tastes delicious, Susan! Thanks for sharing. I'm so glad I found your beautiful blog and am going to explore more of your recipes! :)