Skip to main content
Epicurious
Cookbooks

Savory Buckwheat Pancakes with Sun-Dried Tomatoes and Prosciutto

By Alice Liveing

5.0

(1)

Image may contain Food Burrito Dish and Meal

A savory breakfast that doesn’t scrimp on flavor! Enjoy these as a lazy weekend brunch to really impress!

Recipe information

  • Yield

    4 servings

Ingredients

50g (about 6 Tablespoons plus 2 teaspoons) buckwheat flour
1 large free-range egg
150 ml (about 2/3 cup) water
Coconut oil, for frying
4 slices of prosciutto
1 small handful of fresh spinach
6 sun-dried tomatoes, drained and cut into small pieces
Sea salt and freshly ground black pepper

Preparation

  1. Step 1

    Sift the flour into a large bowl, create a well in the center then break in the egg. Using a whisk, gradually add the water and continue to whisk until the mixture has completely combined and has the consistency of thin cream.

    Step 2

    Add a pinch of salt and pepper and stir through.

    Step 3

    Heat a small amount of coconut oil in a frying pan and pour in a quarter of the mixture to fry.

    Step 4

    Once the base of the pancake has set, add a slice of prosciutto, a small amount of spinach and tomatoes to one half, and fold the pancake over.

    Step 5

    Leave to cook for another 30 seconds before plating up and repeating with the remaining mixture.

Image may contain: Human, Person, Food, and Eating
From Clean Eating Alice | The Body Bible: Feel Fit and Fabulous from the Inside Out © 2017 by Alice Liveing. Reprinted by permission of Harper Thorsons, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsPancakeBuckwheatFlourSun-Dried TomatoTomatoVegetableProsciuttoHamMeatSpinachLeafy GreensMainBreakfastBrunchDairy FreeNut FreeVegetarianQuickEasyFryCookbooksHarper Collins

See Related Recipes and Cooking Tips

Read More
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Smashed Pork Tacos
Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.