Buckwheat pancakes
Dive into the heart of Breton tradition with these buckwheat pancakes that have a fine and supple texture. Naturally gluten-free and lactose-free due to their authentic composition, these characterful galettes stand out for their inimitable nutty flavour and their beautifully amber colour.
Whether you prefer the classic "complete" version (egg, ham, plant-based cheese) or bolder toppings, this recipe offers the perfect base: a robust pancake that bends to all your desires without ever tearing.
You can also find our Breton galette recipe in our recipes.
Ingredients
For about 8 pancakes:
- 90g of buckwheat flour
- 230g of water
- 2 whole eggs
- 25g of olive oil
- 1 teaspoon of sugar
- 1 pinch of salt
- Vegetable oil to grease the pan (sunflower, coconut…)
Equipment
- A large bowl
- A scale
- A frying pan (ideally carbon steel)
- Optional: a ladle
Preparation
Mix all the ingredients in a blender (or with a whisk).
Baking
- Preheat the pan over medium-high heat.
- Spread a thin layer of oil and pour in a ladle of the mixture.
- Cook until the pancake lifts and is golden underneath. Flip and let it cook for a few more seconds. Serve immediately or wrap in plastic film and keep for 1 or 2 days in the fridge.
Ideas for variations
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