Yeasted Buckwheat Pancakes
Chef Colin Alevras of The Tasting Room New York, NY
Adapted by

Yield: Approximately 24 servings


  • 3 cups warm milk
  • 1/8 cup sugar
  • 2 teaspoons yeast
  • ¾ cup buckwheat flour
  • ½ teaspoon salt
  • 2 cups all purpose flour
  • 2 egg yolks
  • 2 Tablespoons melted butter
  • 2 egg whites

    Maple Whipped Cream:
  • 2 cups heavy cream
  • ½ cup grade B maple syrup

    Sautéed Apples:
  • 4 apples, peeled, sliced
  • 2 Tablespoons butter

For the Pancakes:
The day before, warm the milk and sugar together. Add the yeast and let proof for 10-15 minutes. Whisk in the buckwheat flour, salt, 1 cup of the all purpose flour and egg yolks. Reserve overnight in a cool place. The next morning, add the rest of the all purpose flour and the melted butter. Whip the egg whites to medium-soft peaks and fold into the batter. Reserve in a chilled place.

For the Maple Whipped Cream:
Whip 2 cups of heavy cream to stiff peaks and add ½ cup of grade B maple syrup. Reserve in a chilled place.

For the Sautéed Apples:
In a sauté pan over medium heat, melt butter and add apples. Cook until tender and reserve in a warm place.

To Assemble and Serve:
In an oiled skillet or griddle over medium heat, ladle on the batter and fry until bubbles form on the surface and the bottom is golden brown. Flip and cook the second side until golden, about 1 minute, and place on plate. Arrange the Sautéed Apples over the pancakes and top with Maple Whipped Cream.

   Published: December 2007