Buckwheat Pannekoek With Apples And Cacao Nibs Recipe

Dutch pancakes recipe from chef Phillip Kirschen-Clark

At Manhattan newcomer Vandaag, chef Phillip Kirschen-Clark introduces New Yorkers to little-known Northern European specialties such as hete bliksem and bitterballen. But it's the more familiar Dutch pancakes (or pannekoek) that have become a standout dish at Sunday brunch. Kirschen-Clark updates his nutty buckwheat-flour batter with the seasons (here the pancakes are adorned with tart apples and crunchy cacao nibs). At home, using an arsenal of skillets will help you put the pancakes on the table all at once, but you can also bake them one at a time: For a pancake this delicious, your guests will happily wait their turn.

Recipe adapted from Phillip Kirschen-Clark, Vandaag, NYC

Buckwheat Pannekoek With Apples And Cacao Nibs
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A recipe for Dutch pancakes from one of New York's best newcomers: Vandaag.
Prep Time
Cook Time
Total time: 0 minutes
  • 1½ cups sugar
  • ½ cup buckwheat flour
  • ½ cup pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 14 extra-large eggs
  • 3 Honeycrisp apples (or other sweet-tart apple), cored and finely diced (about 5 cups)
  • ¼ cup plus 2 tablespoons pure maple syrup, preferably grade B, plus more for serving
  • ¼ cup plus 2 tablespoons unsalted butter
Optional Ingredients
  • ¼ cup plus 2 tablespoons cacao nibs (optional)
  1. In a medium bowl, whisk the sugar with the buckwheat flour, pastry flour, baking powder and salt.
  2. In a blender or food processor, pulse the eggs until lightly beaten. Add the flour mixture and blend until smooth. Let the batter rest at room temperature for 30 minutes or refrigerate overnight (see Note).
  3. Meanwhile, divide the apples between two bowls. Add half of the cacao nibs to each bowl, and add the maple syrup to one of the bowls. Preheat the oven to 450˚.
  4. In an 8-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat, swirling the skillet to coat. Add a sixth (about ⅓ cup) of the apple-cacao-nib mixture (that wasn't mixed with the syrup) and cook for 30 seconds. Pour ¾ cup of the batter into the skillet and warm for 30 seconds.
  5. Transfer the skillet to the oven and bake the pancake until lightly browned on top, about 8 minutes. Flip the pancake onto a plate and top with a sixth (about ⅓ cup) of the apple-cacao-syrup mixture. Repeat with the remaining batter. Serve the pancakes hot, with additional maple syrup for drizzling, if desired. Note: The batter can be covered and refrigerated overnight after Step 2. Pulse the batter briefly in the blender before using.
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