Buckwheat pancakes

8 servings
Rate this recipe
These form a component of the exclusive "Langoustine and Blini – Soisse"

By Food24 March 18 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

220 g buckwheat flour
50 g flour — cake
15 g salt
15 g sugar
2 eggs — separated
200 g fresh yeast
150 ml water — luke warm
150 ml milk
Tap for ingredients
Tap for ingredients


Mix the flours, salt, sugar together.
Dissolve the fresh yeast in the luke warm water. Add the milk and egg yolks and mix it all together.
Whisk the yeast mixture in to the flour mixture and allow to sit in the fridge for 1 hour.
Whisk the egg whites to stiff peak and fold it through the pancake base.
Fry off all the batter into pancakes.

The other components of this dish include:

Langoustine tataki

Langoustine jelly

Blini soise foam

Aromatic oil 

Recipe reprinted with permission of Luke Dale Roberts of The Test Kitchen.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.