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Buckwheat pancakes

Buckwheat pancakes
Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free).
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  Pastries
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For 10 pancakes, you will need:


  • 1 2⁄3 cup buckwheat flour
  • 2 ½ cups milk
  • 2 eggs
  • ½ teaspoon salt

Nutritional information:

Whole recipe
Calories
1511
76%
Proteins
71g
27%
Carbohydrates
196g
18%
Fats
49g
7%
 Per 100 g 
Calories
155
8%
Proteins
7g
3%
Carbohydrates
20g
2%
Fats
5g
1%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 11 min.
Cooking : 4 min.
Start to finish : 15 min.
Preservation : A few hours in the fridge, protected with plastic film. They freeze well.



How much will it cost?

 For 10 pancakes : 1.33 €
 Per pancakes : 0.13 €

 Change currency:

 Note : These prices are only approximate. Read more...



Step by step recipe:

Put 1 2⁄3 cup buckwheat flour, 2 ½ cups milk, 2 eggs and ½ teaspoon salt into a bowl. Buckwheat pancakes : Photo of step #1
Mix thoroughly with a whisk, and the pancake batter is ready.

Note: there's a commonly-held belief that the batter should be left to rest, but there is no need to do this with buckwheat, as it contains no gluten.		 Buckwheat pancakes : Photo of step #2
Lightly grease a frying pan with a little oil on a piece of absorbant paper. Use a special pancake pan if you have one. Buckwheat pancakes : Photo of step #3
Pour a ladleful of batter, turning the pan to spread it as you pour, to make a pancake that is as round as possible. Buckwheat pancakes : Photo of step #4
Cook for 1 or 2 minutes. Buckwheat pancakes : Photo of step #5
Slide a spatula or maryse under the pancake to turn it. Buckwheat pancakes : Photo of step #6
Then cook on the other side for 1 or 2 minutes.

Continue like this until you have used up all the batter.		 Buckwheat pancakes : Photo of step #7

Remarks:

Feel free to vary the quantity of milk to make the batter thicker or thinner.

Recipes which use it: 3

Breton galettes (pancakes)Sausage buckwheat pancakesSeafood feuillantines

Source:

Nicolas

Last modified on: February 26th 2012

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