Kokako’s Buckwheat Pancakes

When Kokako Cafe first opened in 2012, we fell for these pancakes, hard. We ordered them on every visit, and so did all of our friends. When the decision to remove them from the menu was made, Mike Murphy had to break the news to us gently. Our only solace was the knowledge that they would be replaced by something equally great (today, it’s crepes).

To celebrate Kokako’s 15th Birthday, we thought we’d share this recipe with you again. It’s nice to know these pancakes are gone but not forgotten.

Kokako’s Buckwheat & Ricotta Pancakes

served with poached pears, crème fraiche and toasted organic macadamia nuts
(serves 4-5 people)

To make the Pancake Batter

  • 250g Organic Buckwheat Flour
  • 50g Rice Flour
  • 200ml Buttermilk
  • 50ml Organic Milk
  • 3 Organic Free Range Eggs – separated
  • 50g melted butter
  • 1 x Vanilla Pod – scraped
  • 120g Ricotta Cheese
  • 50g Fairtrade Organic Sugar
  • 10g Baking Powder
  • 10g Baking Soda
  • Pinch of salt

1. In a large bowl combine buckwheat flour, rice flour, baking powder, baking soda, scraped vanilla, salt & sugar and whisk together briefly
2. Add to dry ingredients: egg yolks, ricotta, melted butter (cooked slightly) and milk. Whisk all ingredients to combine thoroughly
3. In a separate bowl whisk egg whites with an additional tablespoon of sugar until firm peaks form
4. Fold the egg whites gently through butter and rest in the fridge for 15 minutes

To cook the Poached Pears

  • 4 x green pears – peeled, cored and diced 1.5cm
  • 2 cups of Fairtrade Organic Sugar
  • 1.5 cups of water
  • 1 x cinnamon quill
  • 1 x star anise
  • 1 x vanilla pod (scraped)
  • 1 x zest and juice of an orange

1. Combine all ingredients in a medium pan
2. Bring to a simmer and allow ingredients to infuse for 5 minutes
3. Add diced pears and cover with baking paper
4. Cook gently for 7-10 minutes or until pears are still a little form to touch
5. Allow pears to cool in liquid

To cook the Pancakes

1. Heat a large fry pan to a low-med heat
2. Add one teaspoon of canola oil and 1 teaspoon of butter
3. Place into the pan 3-4 heaped tablespoons of batter and do not move
4. Turn once bubbles start to appear on top and cook for a further 1-2 mins

To serve

  • 100ml of crème fraiche
  • 50 g of toasted & crushed organic macadamias (we prefer Cathedral Cove macadamias)
  • 120ml of Canadian Pure Maple Syrup

1. Stack pancakes and spoon over 2-3 tablespoons of poached pears in a little syrup.
2. Add one tablespoon of crème fraiche on top & sprinkle with toasted macadamias.
3. Drizzle with Pure Canadian Maple Syrup and you are ready to serve!