Buckwheat Galettes with blueberries, cinnamon, lemon and maple syrup.

Pancakes are always a winner, whether it’s pancake day or not. They’re so easy to make and as I couldn’t wait until pancake day tomorrow, I made some at the weekend 😉 Buckwheat galettes are large, flat French pancakes called ‘galettes de sarrasin’, and are usually savoury, typically folded with an egg, cheese and ham inside. I studied French at university so French cuisine has had a certain influence in my cooking.

My usual pancake recipe uses Buckwheat which is a great alternative to classic wheat pancakes and has a sort of nutty flavour – despite the name, it’s free from wheat and gluten. It’s a relative of rhubarb and is a great source of protein. When I was studying at university, pancakes were naturally a staple among students – so I needed a suitable alternative on the ‘Endo diet’. Sometimes I would eat them for breakfast or lunch to fuel a workout, and still do, as they’re actually quite nutritious (depending on what you also put on top 😉 ).

This recipe is one of my oldest, it’s very basic and I still make them in the same way. I often like to experiment with different ingredients to make a fluffier pancake, more like the American-style pancake, and I love savoury fillings. So I will have to share some more ideas I’ve been working on.

I make these galettes from just three ingredients which makes it an easy recipe to remember. You can use a hand-mixer to mix the batter together well – I actually just use a fork.

Kate xx

Buckwheat galettes

(Makes 5-6)

175ml milk (of your choice)

¾ cup buckwheat flour

1 egg

Olive oil or ghee for greasing the pan

Toppings: cinnamon, berries, fresh lemon and maple syrup

Method

What you’ll need: a small frying pan, a spatula, a measuring jug, and a measuring cup.

1. Pour the milk into the measuring jug and crack the egg in.
2. Mix well with a fork, and then start adding the buckwheat flour. (You can also add the cinnamon to the mixture, if you prefer).
3. Stir well as buckwheat needs a bit more work, and leave to set for a few minutes.
4. Heat a little olive oil in the pan on a medium heat (but hot enough that the oil runs around the pan), and add enough batter for one pancake.
5. Cook for about 2 minutes on one side before flipping the pancake over.
6. Repeat these steps for the rest of the batter to make up to 6 pancakes.
7. Serve on a plate with berries, a drizzle of maple syrup, a squeeze of fresh lemon and a sprinkle of cinnamon.

Enjoy 😉 xx