Buckwheat Pancakes with Mushrooms
Lee Kum Kee

Buckwheat Pancakes with Mushrooms

Serves 4
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Buckwheat pancakes with mushrooms! Flavourful and comforting, these pancakes are great served as a savoury breakfast or brunch, as well as a yummy dinner option. Serve with an additional drizzle of Chiu Chow Chilli Oil makes it even tastier.


for the Pancakes
200g dry unroasted buckwheat
200g dry yellow lentils
1 tsp salt
Oil for cooking
for the Filling
2 small onions, diced
2 garlic cloves, finely chopped
500g mixed mushroom – porcini, chestnut, oyster
100g spring onion
500g brussels sprouts – cleaned
Pinch of salt
500ml whole milk
1 Tbsp butter
2 Tbsp oil for frying


1 for the Pancake
Rinse the buckwheat and lentils in a sieve under running water. Put them into a bowl, cover with cold water and leave them in the fridge overnight.
2 The next day, drain the pulses and put them into the jug of a blender with the salt. Process them by adding enough water until the consistency reaches a double cream texture.
3 To make the pancakes, heat a non-stick frying pan, approx. 23cm diameter. Add about a teaspoon of oil and then pour in enough mixture to just coat the bottom of the pan. Cook over medium heat for 2-3 minutes, turn over and cook on the other side. Remove to a plate and continue to cook the rest of the pancakes.
4 for the Mushrooms
Cut porcini and chestnut mushrooms into quarters, and tear any oyster mushrooms into smaller pieces.
5 Heat the oil in the frying pan and add the onion and garlic. Cook for 2 minutes, then add the prepared mushrooms and cook for another 15 minutes. Season with Premium Light Soy Sauce and add the spring onion.
6 for the Sprouts
Simmer the Brussels sprouts in lightly salted milk for 15 minutes and pull aside to cool down.
7 Strain and place into a hot pan with a little butter. Pan fry for 2 minutes and then add the dressing – keep reducing for 3 minutes until sticky.
8 Serving Suggestion
Divide the sautéed mushrooms between the pancakes, placing them in the middle and rolling gently.
9 Serve with the sprouts.


1 An additional drizzle of Chiu Chow Chilli Oil makes it even tastier.
2 The pancakes on its own are suitable for vegans. Replace milk and butter with soy milk and Wok Oil to make this dish completely vegan.
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