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Savoury summer pancakes


Who said pancakes were only for breakfast and dessert?

Skip the boring syrup ones and make this savoury-sweet pancake with cheese, greens and nuts. This hearty pancake taste especially awesome on a beautiful summer evening.

Actually, in the Netherlands we eat savoury (or sweet) pancakes for dinner all the time.

Savoury summer pancakes - Leonie Berkenbosch Fashion & Food- 03


4 pancakes

  • 1 cup (120 gr) buckwheat flour
  • 2 eggs
  • 1 1/4 cup (300 ml) milk
  • Salt
  • 1/2 bunch chives
  • Oil
  • 14 oz (400 gr) silverbeet
  • 2 Tbsp cognac
  • 4 radish
  • 1 cup (100 gr) goat cheese
  • 2 Tbsp pecan nuts
  • 4 Tbsp honey


  1. In a large bowl, mix the flour, eggs, 1/3 of the milk to form a batter.
  2. Then pour in 200 ml milk en the salt. Beat until you have a smooth, thick paste.  Add the chopped chives.
  3. Heat a skillet over medium-high heat and brush with olive oil or butter.
  4. Scoop the batter onto the warm skillet, tilting the pan to move the mixture around for a thin and even pancake. Leave to cook until small bubbles form on the surface of the pancake, turn the pancake and cook this side for 1 minute, or until golden brown.
  5. Transfer the cooked pancake to a preheated plate. Repeat the process with the remaining batter.
  6. Heat a skillet over medium-high heat. Stir-fry the silverbeet in 2 Tbsp cognac. Pour 2 Tablespoons of the mixture on the pancakes and top with radish slices, pecans and soft goat cheese. Sprinkle with honey.

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