FRENCH BUCKWHEAT PANCAKES
These pancakes are inspired by the traditional French Galettes of Northern Brittany. Quite different from their cousins, the Crêpe, these Galettes feature just three simple ingredients - Buckwheat Flour, Salt and Water. That’s it. No dairy. No eggs. No gluten. And they are DELICIOUS!
The buckwheat flour brings a real nuttiness to the pancake and gives them a beautiful lacy, dappled texture.
Ham and cheese is a universally popular topping for these Galettes and one of our favourites, however, if you are feeling adventurous why not explore our 3 alternative toppings for your Galettes Bretonnes.
300g Buckwheat Flour
600ml Filtered Water
10g Fine Sea Salt
TRUFFLE CASHEW BUTTER & MUSHROOMS
20ml Truffle Oil
100g Mixed Mushrooms
Small Bunch of Chives, finely diced
Knob of Butter
SALMON & HORSERADISH
75g Cream Cheese
25g Creamed Horseradish
150g Hot Smoked Salmon
Handful of Capers
SALTED DATE BUTTERSCOTCH & APPLE
6-7 Medjool Dates, pitted
1-2 Apples, cut in slices
Flaked Almonds, toasted
Pinch of Sea Salt
Butter Or Ground Nut Oil
THE BUCKWHEAT PANCAKES
1. Add the flour and salt to a large bowl and gradually add in the water.
2. Beat with a whisk (an electric hand whisk will make this significantly easier) for 5 minutes.
3. Cover the bowl and leave to rest in the fridge overnight.
4. Remove the bowl from the fridge about 10 minutes before cooking. You may wish to add a little water to the mixture to loosen the batter if necessary.
5. Lightly oil a large frying pan, preferably cast-iron, and place over a high-heat. Once hot, add about a ladle or two of batter to the pan and spread out over the pan with a rubber spatula. Again, if you feel like the batter is too thick, add a little water.
6. Once the edges of the pancake are starting to crisp and become lacy, gently work a spatula under the pancake and flip over. About 1-2 minutes. Cook for a further minute until fully cooked through on both sides.
7. Repeat until the batter is used up.
THE TRUFFLE CASHEW BUTTER & MUSHROOMS
Mushrooms and pancakes are very good bedfellows. Especially when accompanied with this truffle cashew butter which boosts those earthy, rich flavours. The cashew butter is impossibly moreish and worth making in vast quantities! And like the Galletes this is a Vegan Combo.
1. Add the Cashews into a blender and blitz until the nuts resemble very fine crumbs. Add the Truffle Oil and then blitz again until you achieve a smooth cashew butter. Set aside until needed.
2. To cook the Mushrooms, place a frying pan over a high heat and add a knob of butter to the pan, once the butter has melted and just started to foam, add the mushrooms to the pan. Leave the mushrooms undisturbed for a minute or two until they are starting to caramelise and getting crisp and delicious. Stir and cook for a further minute until cooked through.
3. To build your Pancake, add a smear of the truffle Cashew Butter and top with the mushrooms and some chives.
THE SALMON & HORSERADISH
The creamy heat from the horseradish cream cheese pairs perfectly with the rich, smoky notes of the hot smoked salmon for a perfect pancake.
1. In a bowl, mix together the cream cheese, creamed horseradish and juice of half a lemon until fully and evenly combined. Set aside until needed.
2. To build your Pancake, add a smear of the Horseradish Cream Cheese and top with a few flakes of hot smoked Salmon, a few Capers and the Lemon Zest.
SALTED DATE BUTTERSCOTCH & APPLE
Salted butter-caramel is a cult ingredient in Brittany - this version is made using dates for a quick and healthy cheats-version and is delicious with some lightly cooked apple slices. And like the Galletes this is a Vegan Combo.
1. Add the pitted dates to a blender, and blitz them until they form a paste.
TIP - Medjool dates are softer in texture and will ensure a creamier Butterscotch texture. If you have dates that are a little dry, soak them in warm water in order to soften them before blending.
2. Little by little add water to the date paste until it reaches a smooth, silky consistency.
3. Add a pinch of sea salt and mix a little more.
4. Cook the sliced apples in a frying pan with a little water, until they soften and take a bit of colour.
5. To build your Pancake, add a generous dollop of the salted date butterscotch to your pancake, add a few slices of the apple slices and sprinkle a little sea salt and flaked almonds over the top.