Breton-style buckwheat pancake
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There are aromas that immediately transport you... For me, the smell of a pancake cooking gently on the griddle takes me back to Brittany: a little sizzling butter, the thin, golden pastry, and that little rustic touch of TREBLEC buckwheat.
This recipe is perfect for Sunday evenings or meals with friends: simple, authentic, and ready to accommodate all your favorite toppings.
Ingredients (for 6 large pancakes)
- 330 g of TREBLEC buckwheat flour
- 750 ml of cold water
- 10 g of coarse salt
- A small piece of semi-salted butter (for cooking)
Preparation
- In a large bowl, mix the buckwheat flour and salt .
- Add the water little by little, whisking to avoid lumps.
- Cover and let stand for 1 to 2 hours in a cool place.
- Heat a large frying pan or crepe pan, grease it lightly with butter.
- Pour a ladle of batter, spread thinly , and cook for 1 to 2 minutes on each side.
- Garnish to your taste: ham, cheese, egg, grilled vegetables...
Breton tip
For an even better galette, brown it in salted butter before filling it.