If you want your pancakes to have that slightly nutty flavour you taste on holiday in France, here’s your mix. Plain flour will work instead of buckwheat – it just won’t get quite the same flavour…
You will need:
- 100g buckwheat flour, sifted
- pinch salt
- 2 free-range eggs
- 200ml full-fat milk
- 50g melted butter
- vegetable oil, for frying
How to do it:
Place the flour and salt into a bowl. Make a well in the centre and break the eggs into it. Gradually whisk in the milk and 75ml water until smooth. Whisk in the melted butter until well combined.
Heat a little oil in a large frying pan (or better still on a big, flat griddle plate) until hot, then reduce the heat to medium. Spoon a large ladle (1.5 for a large griddle) batter into the pan, and swirl it around to get an even covering.
After about 30-45 seconds, turn the pancake over using a fish slice, or flip the pancake in a swift motion. Cook for a further 30 seconds or so, remove the galette from the pan and set aside. Cook the remaining batter and place greaseproof paper in between each galette.
(You should make about six galettes.)