Galettes de Sarrasin

Recipe makes about a dozen 200mm pancakes

These are the family favourites.

A savoury buckwheat and egg pancake from Brittany, traditionally filled with mushroom sauce, bacon, ham and cheese or smoked salmon, though it normally gets stuffed with sour cream and jam or syrup at our place.

Similar in texture to dosai, even though ingredients are very different, and can accommodate Indian fillings just as well. Easy to prepare.

I use a seasoned heavy base cast iron pan, with a teatowel wrapped around the handle when it gets a bit hot for easy swirling. (In fact, until the handle begins to heat up you'll get uneven results.) I tried a heavy base aluminium non-stick pan when we were away, and got so-so results, and the lightweight non-stick pans are simply bad news. I reckon there's too much of a temperature change when the mix hits the pan.

You will need:

  • 250g Buckwheat Flour
  • 50 g Wheat Flour
  • 6 Eggs
  • 1/2 teaspoon salt
  • 400 ml Milk
  • 200 ml Water
  • 90 g Melted Butter

Combine all ingredients in a bowl with a blender and leave for at least 5 hours to mature (or overnight if you're planning a special weekend breakfast).

My approach to heating a cast iron pan, if I have a little spare time, is to set the element on a low temperature to start with and allow the pan to heat up gradually and evenly. If you're too quick youll get pancakes with the centre cooked and the outside partially done.

Wipe the surface of the pan with an oily paper towel. If you can manage a brief wipe as you turn the pancake over, so much the better.

Add a further 1/2 teaspoon of oil after each pancake, and wipe again.

I normally use a 7-8 setting out of a possible 12 for the electric element, but experiment. Your oven top may well behave a litle differently.

Pour about a quarter cupful of batter (60ml) into the pan and swirl the pan slightly to spread the batter, which should immediately begin bubbling.

Place a flat lid over the pan and cook for about 20 - 30 seconds, then turn the pancake over for a similar time on the other side. The "steaming" is an important factor in getting the texture just right.

Any savoury fillings will do, and this recipe will even stand a jam or syrup filling, unlike dosai, whose fenugreek component makes sweet fillings a no-no

Tradition has a glass of cider as the appropriate accompaniment to traditional fillings.









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