Fragrant Pork and Savory Buckwheat Pancakes

There’s a special kind of comfort that comes from a warm, savory pancake, and today’s recipe is one of my absolute favorites. We’re combining the wonderfully nutty, earthy flavor of buckwheat with a juicy, fragrant pork filling that will fill your kitchen with the most incredible aroma. Buckwheat flour gives these pancakes a tender, slightly hearty texture that stands up beautifully to the rich filling. It’s a dish that feels both rustic and refined, perfect for a special brunch or a satisfying weeknight dinner. I can’t wait for you to try it!

Ingredients

For the Buckwheat Pancakes (Makes approx. 8 pancakes):

• ¾ cup buckwheat flour
• ½ cup all-purpose flour
• ½ teaspoon salt
• 2 large eggs
• 1 ¼ cups whole milk
• 2 tablespoons unsalted butter, melted, plus more for greasing the pan

For the Fragrant Pork Filling:

• 1 lb ground pork
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 scallions, thinly sliced, whites and greens separated
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon white pepper
• 1 cup finely shredded napa cabbage

Instructions

1. Prepare the Filling: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
2. Add the minced garlic, grated ginger, and the white parts of the scallions to the skillet. Sauté for about 1-2 minutes until fragrant.
3. Stir in the soy sauce, rice vinegar, and white pepper. Add the shredded cabbage and cook for another 2-3 minutes, until the cabbage has just wilted but still has a slight crunch. Remove from heat, stir in the green parts of the scallions, and set the filling aside.
4. Make the Pancake Batter: In a medium bowl, whisk together the buckwheat flour, all-purpose flour, and salt. In a separate bowl, whisk the eggs and milk together.
5. Pour the wet ingredients into the dry ingredients and whisk until just combined. A few small lumps are okay. Whisk in the 2 tablespoons of melted butter. Let the batter rest at room temperature for at least 15 minutes. This helps the flour hydrate and creates a more tender pancake.



6. Cook the Pancakes: Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease it with a little butter. Pour about ¼ cup of batter into the center of the pan, swirling it to create a thin, even circle about 6-7 inches in diameter.
7. Cook for about 1-2 minutes, until the edges begin to lift and the surface looks set. Flip carefully and cook for another 30-60 seconds on the other side. Transfer the finished pancake to a plate and cover to keep warm. Repeat with the remaining batter, greasing the pan as needed.
8. Assemble and Serve: To serve, lay a pancake flat, spoon a generous amount of the pork filling onto one half, and fold the other half over. Serve immediately, perhaps with a side of chili oil or a simple soy-vinegar dipping sauce. Enjoy!

Nutrition Information

Note: The following values are an estimate for one filled pancake.