I love buckwheat pancakes. I remember when I was a kid, my dad used to make huge batches, like millions of them, and as soon as he’s have a few ready, he’d call us: “Y a des galettes de prêtes!” (meaning: some pancakes are ready) We’d all come running and sat down to devour them with loads of molasses while he stood at the stove and kept them coming for as long as we’d eat. Buckwheat pancake mornings always felt like party to me, they made me so happy. Maybe that’s why I still love them so much to this day.

Funny thing is I’m the one making the pancakes now, but I do things a little differently. I only serve them when I’m done cooking the whole batch, save for my dad. As soon as the second one is ready, I serve it to him. Why the second? Because the first one, for some strange reason, never comes out quite right. And my dad only deserves the very best. No way he’s getting that second grade first pancake. And if he wants another one when he’s done eating the first, he gets the next fresh one that comes out of the pan. Molasses gets drizzled very lightly on both sides of the pancake, then I swish it around to get it to soak all the way through. That’s how he likes it.

Of course, buckwheat and molasses is a match made in heaven, a classic! But I am discovering more and more winning combinations. For example, during Lent, I decided that molasses was off limits, too sweet, so I tried almond butter and bananas! YUM! So good! The following, however, would be one of my favorites: Apples, cinnamon and cheese. Just feast your eyes… you’ll more than likely share my opinion!

Buckwheat pancakes
(yields 3-4 large pancakes)

  • 1 cup buckwheat flour
  • 2 cups water
  • ¼ tsp salt
  • ½ tsp baking soda


  • In large mixing bowl, combine all dry ingredients. Add water slowly, whisking constantly, until the batter is very smooth. Let stand at room temperature for at least 30 minutes (or make the day before and leave in the refrigerator overnight).
  • Pour desired amount of batter in a very hot pan or cast iron skillet coated with cooking spray. Wait until pancake  starts to set and bottom is nice and golden then flip. Continue cooking until bottom is golden then transfer to plate.
  • Repeat process until you’re out of batter.


You need approximately one apple per pancake. Simply peel and dice the apples, then cook them in a skillet over medium heat until they start to soften. If you’re like me, you’ll want to add lots of cinnamon!


To assemble, put pancakes nice side down on a plate. Spread about ½ cup low fat cottage cheese in the center, top that with cooked apples and fold each side towards the center.

Garnish with  low fat plain yogurt, apple slices and toasted walnuts. A little drizzle of liquid honey brings the finishing touch to this beautiful dish.