Recipe for buckwheat pancakes

To prepare

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.