Buckwheat flour and bacon pancakes

Winter has been long and gloomy. I love the light rain, but just in London, not in my Tuscan countryside, it doesn’t fit at all! This is the reason I really strive for spring every year, as billions of people around the world! Just as the most longed for birthday gift, spring as arrived, and along with spring, sweet scents telling stories of woods, hedges and flowers and bees and new life!

I really love cooking in every season, but during the winter all I desire is a long and slow cooking, a simmering pot and a tale next to the fireplace. Now it is spring, and I still want to cook when I get home from work, but I look for simple things, something you can make as long as the light lasts, so that you can enjoy a scrumptious dinner and a drink with your friends. Chats with your girlfriends in front of a delicious dinner with a sparkling cocktail and contagious laughs as background music are definitely the best conclusion of the day!

Buckwheat flour and bacon pancakes

Ingredients (makes about 10 to 12 pancakes):

  • 250 g ricotta cheese – or cottage cheese
  • 200 ml fresh milk
  • 2 eggs
  • 200 g buckwheat flour
  • 2 tsp baking powder
  • 1 large pinch of salt
  • 1 pinch black pepper
  • 200 g smoked bacon
  • butter to grease the pan

Directions:

  1. Whisk the ricotta with the egg yolks and milk until it gets creamy and smooth.
  2. In a large bowl, sieve the buckwheat flour with the baking powder and add it to the egg mixture.
  3. Beat the egg whites until stiff peaks form and fold in into the mixture.
  4. Heat a non stick pan over medium heat and grease with a knob of butter.
  5. Pour two heaping tablespoons of dough onto the pan and let it cook for about a minute. When small holes begin to appear over the pancake surface, flip it with a spatula and cook the other side for another minute, then remove from the pan.
  6. Every time you cook a pancake, grease the pan. Stack the pancakes on a plate.

A tip. To get perfectly round pancakes, place a 10 cm large round cookie cutter or pastry ring onto the greased pan and pour the mixture into the cutter. Before turning the pancake, remove the cutter and you’ll have perfectly round pancakes!

To serve

Ingredients for the béchamel sauce:

  • 25 g butter
  • 25 g plain flour
  • 200 ml fresh milk
  • 1 pinch of salt
  • 1 tbs of grated Parmesan cheese
  • chopped chives

Directions:

  1. Melt the butter over low heat and mix in the flour, toasting it and stirring constantly with a whisk for a few minutes, until golden and nutty.
  2. Pour in the milk in a thin stream, stirring constantly to avoid lumps.
  3. Once the béchamel is smooth and thick, remove from the heat and stir in the grated cheese.
  4. Season with salt
  5. Pour the béchamel sauce over the stack of pancakes and sprinkle with some chopped chives.
  6. Serve immediately and enjoy!

Two footnotes:

  1. This recipe is my first contribution for Montorsi, a well know Italian brand of cold cuts, bacon, sausages and so on.. so stay tuned for more delicious recipes!
  2. On Friday I got a news published on Jamie Oliver’s web siteMy Tuscany. Those who have been following me for a few months are perfectly aware of my deep love for Jamie and his easy-going and fun style, so you can easily figure out my happiness beyond any words!
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Comments

  1. says

    Perfect cool weather pancakes! Today is rather gloomy and these are perfect for warming us up. Thanks for the tip to get the perfectly round pancakes, I’ll definitely be using it next time.

  2. says

    Congratulations on being featured on Jamie’s site. I love him too and spend hours ogling at the pictures in his magazines every month. I’ve never tasted buckwheat flour before but am trying to be more healthy so might have to give it a go. I’m so glad I found your blog. You photos are stunning and I’ll be visiting often.

  3. says

    @ Deeba: thank you Deeba, actually I’m quite excited!
    @ Joy: take a rainy day, two pancakes and you’ll find happyness!
    @ Tamara: thank you!
    @ Rosa: they are!
    @ Bianca: the season change brings joy and good vibes!
    @ Sukaina: thank you so much! isn’t it amazing his magazine? I think it is my favourite one in the world! I’m happy to have discovered your blog as well, I love the light in your pictures, the joy and happy life they communicate!

  4. says

    Yum! Have you tried adding to the mixture mature cheddar (or pecorino) and chive and serve it with smoked salmon and creme fraiche? I also mix the buckwheat flour with normal flour as otherwise it becomes really spongy.Tthank you for the recipe!

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