Bought a big bag of buckwheat flour and not sure what to do with it? There’s a packet of buckwheat groats sitting in your cupboard waiting for their time in the limelight? I feel your pain! Luckily… I have a solution. With these buckwheat pancakes you will be going through your buckwheat supplies in no time!
Hidden away in the depths of David Tanis’ book “Heart of the Artichoke and Other Kitchen Journeys“, I found this wonderful recipe for buckwheat galettes which he serves with ham and cheese, but I recommend salmon and cheese with rocket dressed in rapeseed oil, lemon and garlic; a great dish for weekend brunch. I also really like the addition of buckwheat groats and have opted not to mill them. It makes for a lovely texture and looks good too!
Ingredients for 8 to 10 buckwheat pancakes
160g buckwheat flour
65g plain flour
1/2 tsp salt
45g buckwheat groats, dry-roasted
2 tbsp butter, melted
Day 1 (evening)
Combine the flours, eggs, milk, salt and groats in a medium bowl and whisk together.
Cover the bowl and place in the fridge overnight.
Day 2 (morning)
Heat a pan over a medium heat.
Using a paper napkin rub a little bit of butter around the pan.
Scoop in about 25g of batter and distribute evenly.
Brown on one side before flipping over.
Remove and set aside (keep warm in the oven until the others are done).