You will adore this buckwheat pancake recipe… It comes with baked sour apples, calvados and sticky dulce de leche cream! Well that sounds like we’re in for a little fusion cooking today. Buckwheat, apples and calvados: definitely French.
So where does that fusion come from then?
have you heard of dulce de leche before?
It’s a spread that comes from Latin America. You can even make this delicious treat at home if you like! Pour sweetened milk in a pan and slowly heat it until it changes color. From white into a dark brown shade. Dulce de leche has a caramel flavor.
You can actually translate dulce de leche as ‘milk candy’.
Have you ever cooked with dulce de leche before?
The hubs even makes ice cream with dulce de leche and it is absolutely to die for! What I like about dulce de leche is its soft caramel flavor, and that combo of sweet and salty.
Buckwheat Pancake Recipe with Apples
I have never made dulce de leche before.
Just because I can easily buy it in my local supermarket in Spain.
I just made a couple of cinco de mayo recipes and still had about half a jar of that sweet and salty stuff left, waiting to be used in another recipe. No need to say you can make these pancakes without the dulce de leche.
So what about the buckwheat then?
That’s quite an unusual ingredient nowadays. You don’t see many recipes that ask for buckwheat flour. That half a bag of buckwheat flour was also kind of a leftover from another recipe. And a fun one as well, because you could call it the savory version of this dulce de leche and apple crepe.
It’s a crepe from France, a Breton galette. And it’s basically a stuffed buckwheat crepe with ham, cheese and eggs in it. Delicious!
Do you love buckwheat desserts?
Then also check my buckwheat cupcakes!
- 2 Granny Smith apples
- 9 oz buckwheat flour (250 g)
- 2 medium eggs
- 1 cup whole milk (240 ml)
- 1 cup water (240 ml), lukewarm
- 3 tbsp caster sugar
- 1 ½ oz unsalted butter (45 g), melted
- 1 tbsp unsalted butter ice cold
- 6 tbsp dulce de leche
- 3 tbsp calvados
- vegetable oil
- Pour the buckwheat flour in a large mixing bowl and add the 2 whole eggs.
- Now add the lukewarm water and the whole milk. Season with a pinch of pepper and salt together with 2 tablespoons of caster sugar.
- Quickly whisk the ingredients well into a runny batter. Then add the melted butter.
- Stir well again. If you want to make sure there are no lumps in the batter, you can blend it for a couple of seconds using a stick mixer. Then cover the bowl with a clean and dry kitchen towel and let the pancake batter rest at room temperature for 30 minutes.
- Pour a little drop of the oil in a medium non-stick pan and place it over high heat. Once the oil and pan are hot, pour in a spoonful of the buckwheat batter.
- Don’t add too much. The pancake must be very thin and pliable. If it is too thick it will break when you fold it shut later on. Move the pan around a little to spread the batter evenly over the bottom. Then bake the pancake for 3 to 4 minutes until it is cooked on one side.
Flip the pancake over and cook it for another 3 minutes on its uncooked side. Bake more pancakes from the remaining batter and transfer them to a plate. Core and dice the green apples. In the same warm pan you baked the pancakes in, add the cold butter, the diced apple and the remaining caster sugar.
Place the pan over medium heat. Once the butter has melted, cook the apples for 3 minutes. Then pour in the calvados.
Turn the heat low and bake the apple for another minute. Keep them crunchy. Then take the pan off the heat. Spread the freshly baked pancakes with the dulce de leche. Place them onto plates and top with the cooked apples. Serve hot.