Recipe: Buckwheat Pancakes

Name: Buckwheat Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12 servings
Cuisine: French
Ingredients: For 12 buckwheat pancakes :; 8.75 oz (250g) of Buckwheat flour; 1 Egg; 1 Teaspoon of salt; 5 dl of water; 2 Table spoon of vegetable oil or lard; 1/2 dl of beer or water; Salted butter

By AFTouch-Cuisine 4.9/5 (38 reviews) · 🍳 13 made it

Prep 5 min

Cook 10 min

Total 15 min

Servings 12 serv.

Buckwheat pancakes are made from buckwheat flour, one egg, a splash of beer and water. Let the batter rest for at least one hour, then cook in a hot pan. Fill them as you like: egg, ham, cheese, or simply salted butter. This is Brittany on a plate, best enjoyed with farm cider.

Ingredients for 12 servings

Adjust for

servings

For 12 buckwheat pancakes :

8.75 oz (250g) of Buckwheat flour
1 Egg
1 Teaspoon of salt
5 dl of water
2 Table spoon of vegetable oil or lard
1/2 dl of beer or water

Salted butter

Step-by-step directions

Sieve the buckwheat flour into a large bowl, then form a small well in the middle. Break the egg into it and add the salt. Mix these ingredients together while adding the water, the beer and the vegetable oil, little by little.

Whisk energically until the batter becomes homogeneous. Cover and allow to rest for at least 1 hour.

Before cooking the pancakes, add 1/2 decilitre of water into the batter and whisk until the batter gets to the consistency of double cream. Cook the batter in small amounts on a greased pan or on a griddle. Stuff them with the filling of your choice. Eat them with a glass of cider

A chef's advice

Let the batter rest for at least one hour: that's when the buckwheat swells and relaxes. Cook it too soon and it'll be grainy. Really wait, you'll notice the difference. Before cooking, thin it with 200 ml of water to get a fluid cream consistency. That's what makes crispy pancakes outside, tender inside.

Frequently asked questions

Can you replace beer with something else?

Absolutely. Beer adds subtle flavor and lightness. You can use cider, dry white wine, or plain water. Skip strong spirits, they change the batter too much. Key point: total liquid stays at 5.5 dl.

Why let the batter rest for an hour?

Resting hydrates the buckwheat flour and releases starch. Makes the pancake tender, less brittle. One hour minimum works fine. Two hours is okay too, no issue. Cover it to prevent a crust forming on top.

Can you prepare the batter the day before?

Yes, it's even recommended. Cover the bowl and refrigerate overnight. Next day, add the extra water and whisk as planned. Cooked pancakes keep two days covered in plastic film in the fridge.