Galettes de sarrasin recipe (buckwheat pancakes)
I love pancakes and am very excited indeed about all the pancake recipes coming out of this month’s #BreadBakers theme, kindly hosted by Mayuri Patel blogging at Austrian Palatschinken to Indian Dosa, from sorghum flour pancakes to these galettes de sarrasin, a buckwheat flour pancake recipe from the North of France.
This recipe uses 100% buckwheat flour. The buckwheat flavours mingling with the ham, cheese, spinach and eggs are simply divine! For a lighter buckwheat pancake, take a look at my recipe for buckwheat groats pancakes, using a mixture of buckwheat and wheat flour.
Galettes de sarrasin recipe
Prepare the batter the night before baking the pancakes. The galettes de sarrasin are easily assembled and make for a stand-out weekend breakfast!
For the batter
- 150g buckwheat flour
- 5g salt
- 225g milk
- 115g water
- 1 large egg
- Butter for the frying pan
For the filling – per galette
- 20g cheese, grated (use Comté for a more traditional galette de sarrasin; mature cheddar will also work well)
- 1 egg
- 1 thin large slice of good-quality ham
- A few baby spinach leaves
- Freshly ground black pepper
How to make galettes de sarrasin
- Make the batter in the evening before making the pancakes. In a medium bowl, combine the buckwheat flour with the salt, milk, water and the egg. Whisk thoroughly. The batter should have the consistency of pouring cream.
- In the morning, heat a large frying pan (I used a pan 30 cm in diameter) to a medium heat and add about 1 teaspoon of butter to the pan and use a pastry brush to spread it evenly. Don’t be shy about the butter, it ensures the pancake can easily move around.
- Pre-heat the grill to a medium heat.
- Pour a good ladle of batter into the pan, lift the pan off the heat and swirl to distribute evenly.
- Place the pan back on the heat, and when the top is no longer looking wet and runny, flip the pancake.
- Place the slice of ham in the centre of the pancake.
- Add the egg on top of the ham, ensuring the egg yolk settles in the centre of the pancake.
- Scatter over the cheese, add salt and pepper and the baby spinach leaves, keeping the egg yolk centre uncovered.
- Fold the 4 edges into the galette, keeping the egg and bits of the filling visible.
- Place the pan under the grill to make the cheese melt and to cook the egg to the desired consistency.
- Slide off onto a plate and repeat.
If you love the taste of buckwheat and want to bake more with this outstanding flour, take a look at my collection of the best buckwheat bread recipes.