Buckwheat Dutch Baby with Figs, Rocket & Ricotta

Baking Breakfast Brunch Buckwheat Flour Pancake Quick & Easy Vegetarian

by Tereza Pospíšilová December 06, 2024

These sweet and savoury oven pancakes served with figs, rocket and ricotta are perfect for brunch, lunch or a lazy dinner.

Our light buckwheat flour is milled from whole buckwheat groats with the hulls sieved out. It's ideal for traditional Brittany crêpes, galettes and buckwheat pancakes, with a complex nutty flavour and rich brown colour.

1 to 2

Ingredients

30g Butter
3 Eggs
Pinch of Salt
200ml Milk
70g Buckwheat Flour
Handful of Rocket
100g Ricotta
4 Figs
Honey for Drizzling
Handful of Pistachios
Salt and Pepper, to taste

Method

Preheat your oven to 220°C and place your pan in the oven to heat while you make the batter. When the pan is hot, add the butter and let it melt.
In a large bowl, mix eggs, salt, milk and flour and using an electric mixer, mix for about a minute until it's light and fluffy and pour it into the preheated pan.
Bake for about 15-20 minutes or until it's golden brown. It will puff up and then dip as it cools down.
When you take it out of the oven, put your toppings on, drizzle with olive oil and honey and season with salt and pepper.

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