Tasty buckwheat and beans

Featured in Tasty ways to cook rice and grains.

Make this simple and comforting dish with thin, tender buckwheat pancakes served alongside rustic beans and smoky bacon simmered to perfection. Using simple ingredients like smoked bacon, beans, and a drizzle of maple syrup, this meal is sure to charm. Serve it warm with some pickles or a crisp green salad for a fresh contrast. Opt for homemade pancakes or pre-made ones for a quick, effortless option that's packed with hearty flavors.

Maria from tastyhush
Updated on Sat, 21 Jun 2025 11:55:49 GMT
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Buckwheat pancakes with beans | tastyhush.com

This hearty combo of buckwheat pancakes and baked beans brings together cozy flavors from both Quebec and Brittany. Every bite feels like a comfort trip straight to the heart of real homestyle food.

I still laugh about making this for some French pals visiting Quebec. They scarfed it down so fast and begged me for how to make it before even finishing their plates.

Tasty Ingredients

  • 200g smoked bacon: go for nicely marbled farm bacon if you can for better flavor
  • 2 tbsp ketchup: gives that sweet and tangy lift
  • 1 egg: keeps the batter together and add some stretch
  • 500ml chicken stock: homemade broth really ups your bean game
  • 1 tsp paprika: brings a light smoky hit
  • 2 tbsp mustard: old-style mustard gives extra boldness
  • 500ml water: use plain cold water or mix in a little milk for fluffier pancakes
  • 60ml maple syrup: the best real syrup tastes pure and rich
  • 1 onion, chopped: brings a soft, sweet touch
  • 250g buckwheat flour: gives nutty depth and a lovely brown look
  • Oil or melted butter: helps things not stick while cooking and adds a buttery hint
  • Pinch of salt: brightens up the buckwheat
  • 500g dried white beans: pick good beans for nicer texture
Step-by-Step Pancakes:
First, warm up your crepe pan or griddle on medium. Grease it lightly. Scoop some batter in the middle, swirl it quick so you get a thin layer. Cook around 2 minutes—edges will loosen up. Flip, let it finish for another minute or two.
Let Batter Sit:
Don't forget to give your batter at least 30 minutes on the counter. This downtime helps it smooth out and soaks up the liquid for a better texture.
Mix the Batter:
Start with buckwheat flour and a sprinkle of salt in a large bowl. Toss in the egg. Pour in the water bit by bit while whisking so you don't get lumps. You want it runny, not watery.
Prep the Beans:
If you're using dried beans, soak them all night in a lot of cold water. Drain, then simmer in a big pot for about an hour until firm but soft. Drain again and set aside.
Sizzle the Flavors:
Grab a big pot or Dutch oven. Cook up smoky bacon cubes on medium until they brown a bit and get juicy. Add the chopped onion, let it go until it's soft and just browning.
Let It Bubble:
Stir in your cooked beans, along with bacon and onion. Toss in the maple syrup, both mustards, ketchup, and paprika. Mix well, then pour in the stock. Don't go overboard with salt or pepper because the bacon is already salty. Lid on, super low heat, about 1 and a half hours. Stir now and then so nothing sticks and burns.

If you want a secret touch, go for maple syrup. The first switch I made from molasses to home-tapped maple syrup blew my mind. The woodsy sweetness goes perfectly with smokey bacon and earthy beans.

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Buckwheat pancakes and baked beans meal | tastyhush.com

Storing and Getting Ahead

You can stack up the buckwheat pancakes with parchment in between so they won't stick. They hold up well in the fridge for three days. Heat them up quick in a hot pan or zap them in the microwave.

Swaps and Tweaks

If you're low on time, feel free to grab canned white beans. Rinse them well and cut cook time to about 45 minutes. Want it veggie? Use smoked mushrooms instead of bacon and switch to veggie broth. Still comes out great with a woodsy hint.

Background and Traditions

It's a mashup of two classic traditions—Brittany's pancakes meet Quebec's baked beans. In Quebec, folks made beans Saturday night and let them slowly cook all night for a Sunday breakfast treat. Lumberjacks used to pack this filling dish for long days out in the frozen woods too.

How to Serve

Ladle baked beans over the pancakes generously. For a fancier touch, fold the pancakes into neat little squares with beans tucked inside. Add a scoop of crème fraîche and chopped chives on top if you're feeling extra.

Pro Tips

  • Don't forget to use a well-heated pan for pancakes. You'll get crispy edges and a nice color
  • Want richer beans? Bake them covered at 150°C for 2 hours
  • If the sauce is runny at the end, just simmer with the lid off for 15 extra minutes

Frequently Asked Questions

→ Can I use store-bought buckwheat pancakes?

Of course, store-bought pancakes are a great time-saver. Just warm them up before serving.

→ How can I swap dry beans for canned ones?

If you’re using canned beans, simply drain and rinse them, then add them directly to the pot. No need to soak or pre-cook.

→ What other toppings work well with buckwheat pancakes?

You can try sauteed mushrooms, creamy spinach, or even cheese and ham for new flavors.

→ Can I substitute maple syrup in the recipe?

Absolutely! Go with molasses, honey, or brown sugar for that sweet, caramel-like hint.

→ Any tips for the perfect pancake batter?

For a smooth batter, sift the buckwheat flour, whisk gently to avoid lumps, and always let the batter rest for at least 30 minutes.

Buckwheat and beans

Enjoy pancakes with rich, savory beans and smoky bacon.

Prep Time
40 Minutes
Cook Time
90 Minutes
Total Time
130 Minutes
By: Maria

Category: Grains & Rice

Difficulty: Intermediate

Cuisine: French Cooking

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Buckwheat Pancakes

01 A pinch of salt
02 1 egg
03 250 g of buckwheat flour
04 1 tbsp of melted butter or oil (optional)
05 500 ml of water (or half water, half milk for softer pancakes)

→ Beans with Bacon

06 2 cans of white beans or 500 g of dried white beans
07 1 chopped onion
08 200 g of smoked bacon, diced
09 2 tbsp of ketchup
10 2 tbsp of mustard
11 60 ml of maple syrup (or molasses)
12 1 tsp of paprika
13 500 ml of chicken stock or plain water
14 Salt and pepper to taste

Instructions

Step 01

In a bowl, stir together the flour and salt. Crack in the egg, then gradually whisk in the water (or water and milk) until smooth. Keep stirring to avoid lumps.

Step 02

Let the batter sit for about 30 minutes at room temperature.

Step 03

Heat up a lightly greased skillet or crepe pan over medium heat. Pour in a ladle of batter, spreading it thin. Cook for 2-3 minutes, or until the edges loosen. Flip it over and cook the other side for 1-2 minutes. Repeat this until all the batter is used up.

Step 04

If you're using dried beans, soak them overnight. Boil them for about an hour until soft and then drain.

Step 05

Brown the bacon and onion in a pot until golden.

Step 06

Add the drained beans, maple syrup, mustard, ketchup, paprika, and stock to the pot. Season with salt and pepper. Let it simmer on low heat for 1.5 hours, stirring now and then, until the sauce thickens. You can also cook it in the oven at 150°C.

Step 07

Serve the warm buckwheat pancakes topped with a hearty helping of the beans and bacon. Add pickles or a green salad on the side for a fresh touch.

Notes

  1. For a quicker version, use pre-made buckwheat pancakes and canned baked beans warmed with a splash of maple syrup and mustard.

Tools You'll Need

  • Mixing bowl
  • Whisk
  • Skillet or crepe pan
  • Pot

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Gluten (if using milk containing gluten)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 12 g
  • Total Carbohydrate: 55 g
  • Protein: 22 g