Buckwheat pancakes with a savoury filling
The regional background is supported by the sources below. This is our own adaptation for home cooking; quantities and times are editorial guidelines, not the results of a documented kitchen test.
The province of Drenthe describes how buckwheat from a field managed for nature near the Dwingelderveld is processed into pancake flour. That connection is the starting point for this recipe. The mushroom filling is our own choice, not a traditional Drenthe recipe handed down through generations.
- Provincie Drenthe — Kijk, daar komen de pannenkoeken vandaan!
- Voedingscentrum — 5x veilig met kliekjes
Source checks: 28–29 September 2026
Our own editorial adaptation for home cooking; not kitchen-tested. Quantities and timings are guides; also check the signs of doneness described.
No numerical score: source coverage and limitations are listed below.
Image credits
Our own AI-generated illustration; not a photograph of food prepared by the editorial team.
- Folded buckwheat pancakes with mushrooms, crème fraîche and chives on a plate.
- A cooked thin buckwheat pancake in a frying pan beside the mushroom filling.