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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Brioche dough		Choux pastry (pâte à choux)

For5 pancakes 10 pancakes 20 pancakes 30 pancakes

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For 10 pancakes, you will need:

250 g buckwheat flour
600 g milk
2 eggs
½ teaspoon salt

Nutritional information:

Whole recipe

Calories

1511

76%

Proteins

71g

27%

Carbohydrates

196g

18%

Fats

49g

Per 100 g

Calories

155

Proteins

Carbohydrates

20g

Fats

% 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 250 g buckwheat flour, 600 g milk, 2 eggs and ½ teaspoon salt into a bowl.
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.
Lightly grease a frying pan with a little oil on a piece of absorbant paper. Use a special pancake pan if you have one.
Pour a ladleful of batter, turning the pan to spread it as you pour, to make a pancake that is as round as possible.
Cook for 1 or 2 minutes.
Slide a spatula or maryse under the pancake to turn it.
Then cook on the other side for 1 or 2 minutes. Continue like this until you have used up all the batter.

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 pancakes	Seafood feuillantines

Source:

Nicolas

Last modified on: February 26^th 2012

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