Food by VICE

Chocolate Buckwheat Pancakes with Berry Coulis Recipe

Warm chocolate buckwheat pancakes drizzled with raspberry coulis and fresh whipped cream.

by Julia Ziegler-Haynes
Sep 9 2017, 2:00pm

Servings: 10
Prep time: 15 minutes
Total time: 40 minutes


for the pancakes:
1 cup buckwheat flour
pinch of kosher salt
¼ teaspoon baking soda
2/3 teaspoon baking powder
½ teaspoon cinnamon
1 ¼ cup whole milk
1 ½ tablespoons honey
3 tablespoons melted butter
1 egg (yolk and white separated)
½ cup bittersweet chocolate

for the berry coulis:
1 quart strawberries
1 quart raspberries, sprinkled with sea salt
¼ cup honey
zest of 1 lemon
juice of ½ a lemon


1. For the pancakes, mix buckwheat flour, salt, baking soda, baking powder, and cinnamon together in a large mixing bowl. In a separate bowl add milk, honey, melted butter, and egg yolk together. Combine wet ingredients into the dry ingredients and stir. Whip the reserved egg whites until fluffy and fold into the batter. Chop chocolate and add it right into the batter. Fold in.

2. Over medium heat, melt 3 tablespoons of butter in a skillet. As soon as the butter begins to foam, pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon. When bubbles appear on surface, flip and cook other side.

3. For the berry coulis, add strawberries, raspberries, honey, lemon zest, and juice to a pot over medium heat. Cook sauce until fruit is broken down and remove from heat.

4. To assemble, layer pancakes on a large platter, top with coulis, freshly whipped cream, and fresh berries. Feel free to add more shaved chocolate to the top for decoration!

From The Dinner Bell: A Dutch-Inspired Brunch in the Netherlands