Great for brunch, lunch or a snack these buckwheat pancakes can be filled with sweet or savoury fillings.
Place the flours and the salt in a bowl and make a well in the centre. Break the egg into the well and roughly mix it into the flour. Slowly add the milk into the mixture, whisking all the time.
Melt the butter and add it to the pancake batter. Really work the mix well either with a spoon or ideally with a stand mixer/beater, this will allow the buckwheat to break down a little and become more absorbent. Chill in the fridge for at least an hour.
Grate the cheese, shred the ham into thin slices.
Heat a frying pan, add the oil and cook the ham till crispy, remove from the pan and dry on kitchen paper. Fry the duck eggs.
Cook the pancakes in a lightly oil frying pan until you have used up all of the batter.
Lay the pancakes out and put a duck egg into the center, top with the crispy ham and then cheese, warm up in the oven or under a grill.
«These make a great light breakfast as the mix can be left overnight then add yoghurt and fresh berries instead of savoury fillings. For a gluten free version swap the plain flour for buckwheat and work the mix a little more.»