Why would candlelight always be sweet? Savory, buckwheat pancakes are just as mouth-watering.
Buckwheat pancakes or buckwheat pancakes for candlelight?
You won't have to choose, these are two names for the same salty delight. The traditional recipe (for a dozen pancakes) consists of: water: 75 cl, buckwheat flour: 350 gr and a few grains of Guérande salt of course: 10 gr, and that's it! However an egg can be added, it will bind and facilitate cooking.
For candlelight, prepare savory buckwheat pancakes or buckwheat pancakes. Just like sweet pancakes, they allow associations as diverse as they are varied. It's always a treat!
These are two appellations, designating one and the same Breton specialty. In Upper Brittany, buckwheat pancakes are prepared while in Lower Brittany buckwheat pancakes.
The ingredients are simple. You need buckwheat flour, water and coarse salt ... from Guérande of course! Optionally an egg serving as a binder for the dough which will facilitate cooking. But nothing else, no fat, no milk. The most Breton of galettes is undoubtedly the sausage galette.
It is also eaten garnished with fish, cold meats, vegetables, eggs ... The most classic, the complete consists of ham, grated cheese, enhanced with a mirror egg. More elaborate, it is garnished with scallops on a leek fondue or scrambled eggs with smoked salmon ... You will be spoiled for choice for the garnish!
Buckwheat flour, more commonly called buckwheat, is rich in vegetable proteins, fibers ... and above all does not contain gluten.
Ingredients for a dozen buckwheat pancakes:
350 g buckwheat flour
75 cl of water
10 g of salt, preferably coarse salt
1 egg
Making the dough
In a bowl, mix the flour and salt.
Make a well, pour part of the water into it, mix vigorously until you obtain an amalgamated paste. Then gradually add the rest of the water while continuing to mix with a whisk. Your pancake batter should be smooth and thick. Incorporate the previously beaten egg.
Let stand for at least 2 hours, but prepared the day before, they will only be better.
Successful cooking
To obtain a beautiful buckwheat pancake, it must be cooked in a thick steel pan, cast iron or on a hot oiled crepe maker. The dough must be seared.
