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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).
15 min.
Easy
1.40 €
10 pancakes
4 IngredientsLast modified on: July 21th 2015
250 g buckwheat flour
600 g 
2 
½ teaspoon Times for this recipe
Preparation: 15 min.
Cooking: 4 min.
All in all: 15 min.
Step by step recipe
Stage 2 - ⌛ 2 min.
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.
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.
Stage 3 - ⌛ 1 min.
Lightly grease a frying pan with a little oil on a piece of absorbant paper. Use a special pancake pan if you have one.
Stage 4 - ⌛ 2 min.
Pour a ladleful of batter, turning the pan to spread it as you pour, to make a pancake that is as round as possible.
Stage 5 - ⌛ 2 min.
Cook for 1 or 2 minutes.
Stage 7 - ⌛ 2 min.
Then cook on the other side for 1 or 2 minutes.
Continue like this until you have used up all the batter.
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.
Keeping: A few hours in the fridge, protected with plastic film. They freeze well.
Source: Nicolas.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 200 RDI=20 % | 50 RDI=7 % | 1,470 RDI=70 % | 6,130 RDI: 70 % |
| Per 100 g | 7 RDI=3 % | 20 RDI=2 % | 4 RDI=1 % | 150 RDI=8 % | 640 RDI: 8 % |
| Per pancakes | 6 RDI=3 % | 20 RDI=2 % | 4 RDI=1 % | 150 RDI=7 % | 610 RDI: 7 % |
How much will it cost?
- For 10 pancakes : 1.40 €
- Per pancakes : 0.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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Mushroom Pancakes au Gratin
This recipe uses pan-fried mushrooms and shallots in cream as the filling for Breton "galettes": traditional buckwheat pancakes. The stuffed pancakes are then baked gratin-style with cheese and cream.
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Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
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This is a sandwich with a difference: its Breton character comes not only from the crab in mayonnaise, but also from pieces of "galette" (buckwheat pancake), fried in butter.
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Mushroom buckwheat pancakes
The filling is prepared by frying ham and mushrooms with chopped shallot and a drizzle of lemon juice. The pancakes used here are Breton-style buckwheat "galettes" (often sold ready made in France), folded over the filling in the pan before serving.
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This recipe uses (among others)
Milk
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Buckwheat flour
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Egg
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Salt
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