Recipe for buckwheat pancakes
Add the buckwheat flour, wheat flour, salt, whole egg, oil and water into a mixing bowl.
Beat into a compact ball. Add 10 cl of milk, and beat until you have a smooth dough with no lumps remaining.
Gradually add the remaining milk.
Let the dough stand at least 1 hour before cooking.
Cook the buckwheat pancakes on a crêpe maker preheated to 210-230 °C.
Flip the pancake over as soon as the edges start to curl up, and finish cooking for a few seconds on the other side.
Chef’s tips and suggestions :
Beat the dough vigorously to incorporate air into it and form tiny bubbles: that’s the secret to a velvety batter and great pancakes !
The hotter the plate: the softer your pancake.
Try adding a spoonful of honey to your batter for a more golden colour.