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Recipe

BUCKWHEAT PANCAKE - GALETTE DE SARRASIN

Makes 12

A buckwheat pancake is a pancake made with buckwheat flour.
The types of buckwheat pancake associated with specific regions include:
• Blini, Eastern Europe, with a buckwheat variety particularly popular in Russia, Ukraine (hrechanyky or гречаники), and Lithuania (grikių blynai)
• Crêpe bretonne, a savory pancake known as bleud ed-du from Brittany in France
• Kaletez (galette de sarrasin), a buckwheat pancake in Breton cuisine • Memil-buchimgae, a variety of Korean pancake with buckwheat flour and cabbage
• Ploye, a Canadian pancake, particularly popular in New Brunswick

Ingredients

  • 330 g (2.5 cups) buckwheat flour
    75 cl (3 cups) of water
    10 g (1.5 tsp) of sea salt
    1 egg
    Butter

Preparation

  • Preparation of the pancake dough:

    Arrange the buckwheat flour in a well, in a salad bowl, with the.
    Pour in water as you go and mix vigorously with a wooden spoon. You will thus obtain a fluid and thick paste.
    Add the egg which will bring a nice color to your dough during cooking and mix well.
    Let the dough rest for about 2 hours in the fridge, covering it with a cloth or cling film.

    Cooking the pancakes:

    Put butter in your pan or lard on your bilig (crepe maker) and put it on low / medium heat.
    If you are making your pancakes in a pan , use a large 12-inch cast iron or a non-stick pan. Once the butter has melted, pour
    in a ladle of the dough, then quickly tilt the pan to spread the dough over the entire surface.
    Bake both sides for about 1 to 2 minutes each.
    To flip the patty, use a spatula to carefully peel off each edge of the patty and flip it fairly quickly.


    Chef's tips:
    If making sweet pancakes is child's play, sometimes making Breton Buckwheat pancakes can be a real headache and require a little practice before they are perfect (it breaks, it sticks, it crumbles) as this dough turns out to be quite difficult to work unlike sweet pancakes because the batter does not contain gluten which helps to give elasticity to the dough. Normally, the pancake batter is made with buckwheat flour, water, salt and it's all in the pure tradition. But there are sometimes different recipes and techniques to prepare your pancake batter and some ingredients can be added like egg.

    Adding an egg (or more depending on the amount of flour) will prevent the batter from sticking (which does not exclude greasing the crêpe maker well) and giving it a slightly darker color.
    Adding a little wheat flour which contains gluten will bring elasticity and will make your pancakes more flexible. However, the dough will need to rest for several hours. Some add 1/3 of wheat flour, others 1/5 or even a single tablespoon. Adding whole milk is a common technique in Finistère in particular: the pancakes obtained are more invigorating, softer and darker. However, the taste of buckwheat stands out a little less.
    Grease the crepe maker. if you have a bilig (or crepe maker) it's honestly much better to spread out and work the dough and more recommended. Adjust the temperature to 240-250 °, to grease the surface well with lard (or lard mixed with an egg yolk) before placing each ladle of dough. But if you don't have one, a cast iron pan or non-stick pan will be even more appreciated and it will have to be greased very well. Pour a ladle of dough, wait for the pancake to color to peel it off using a spatula and turn it over. Let it cook for about 1 minute more.
    For a complete galette, generously butter both sides of the galette and place ham and grated Emmental in the center of one of the two, then break an egg in the center of the galette.
    Once it begins to cook, season with salt and pepper and fold the edges of the galette so that only the yolk appears.
    It's ready once the egg is cooked enough.


    * Cooking is also very important in the success of your pancakes: if you have a bilig (or crepe maker) it's honestly much better to spread out and work the dough and more recommended. Adjust the temperature to 240-250 °, to grease the surface well with lard (or lard mixed with an egg yolk) before placing each ladle of dough. But if you don't have one, a cast iron pan or non-stick pan will be even more appreciated and it will have to be greased very well.
Print Recipe
on The World Cuisine
 
 

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