These filled buckwheat pancakes make a luxurious starter.

Serves: 4 
Preparation: 10 mins
Cooking: 25 mins

Can be vegan



For the pancakes:

For the pancakes:
100g buckwheat flour*
300ml milk or soya milk
½ tsp paprika
1 tbsp vegetable oil (and some extra for frying)
For the filling:
1 tbsp vegetable oil
300g mushrooms, sliced
2 cloves garlic, chopped
40g walnuts, chopped
100g vegetarian or vegan cream cheese
100ml single cream or soya cream
1 tsp Dijon mustard
1 tsp fresh thyme leaves, chopped
Salt and pepper
To serve:
100g vegetarian Cheshire cheese or vegan cheese, crumbled or grated
Mango chutney and/or cranberry sauce
Small side salad (optional)



1. To make the pancake batter, whisk the buckwheat flour, milk or soya milk, paprika and vegetable oil together and set to one side. Preheat the oven on its lowest setting.

2. To prepare the filling, fry the mushrooms in the oil for 5 minutes, then add the remaining filling ingredients and cook for another 5 minutes. Season to taste and keep warm.

3. To make the pancakes, heat a little oil in a medium non-stick frying pan. Add a quarter of the batter and cook the pancake for around 2 minutes on each side, until set and lightly golden brown. Slide the pancake out of the pan and fold the edges in to create a square shape with the centre exposed. Place the pancake on a baking sheet, cover with foil or greaseproof paper, and keep warm in the oven. Repeat with the rest of the batter.

4. To serve, place each pancake on a warm plate. Unfold the edges, place a quarter of the filling in the centre, then refold. Sprinkle with the extra cheese and add a dollop of mango chutney or cranberry sauce, and a side salad if you like.
*Gluten-free buckwheat flour is available in most supermarkets.



Typical nutritional values per serving

Energy: 587 kcals
Protein: 20g
Carbohydrate: 40g
Of which sugars: 21g
Fat: 37g
Of which saturates: 13.5g
Fibre: 7.5g
Salt: 1.4g

© The Vegetarian Society