Buckwheat pancakes, or ‘galettes’ as they are known in Alsace, are a classic French dish that can be sweet or savoury. From elaborate main dishes in high end restaurants to on-the-go snacks sold on street corners, galettes are incredibly versatile – and completely delicious.
Our delicious buckwheat pancake recipe is a perfect dessert. The addition of poached pears means these buckwheat pancakes are the perfect companion to the notes of honey and pear in a chilled Kronenbourg 1664.
This recipe only uses a few ingredients, but we think you’ll agree that the results are delicious. Bon appétit!
IngredientsNumber of servings – 8 pancakes
- • 270ml milk
- • 1 egg
- • 50g wholemeal flour
- • 50g buckwheat flour
- • Pinch of salt
- • 1 tsp vegetable oil, plus a splash for cooking
- • 3 large pears, peeled and sliced
1. Combine the wholemeal and buckwheat flour in a bowl.
2. Combine the milk, 1 tsp of oil and salt in a separate large bowl, then slowly add the flour. Mix constantly until you have a smooth batter.
3. Leave the batter to rest for around 20 minutes.
4. While the batter is resting, poach the pear on a low heat with a tablespoon of water to start them off. When they are tender, add the sugar and cook for a further five minutes.
5. To make the pancakes, heat some oil in a non-stick pan, then pour in an eight of the batter and cook on each side until golden brown – this should only take a couple of minutes per pancake.
6. Serve each buckwheat pancake with a spoonful of poached fruit and a chilled Kronenbourg 1664 for a memorable dessert.
Tip: To keep you pancakes warm as you make the rest of the batch, try placing them in the oven on a very low heat, using sheets of baking paper to stop them from sticking together. And if you fancy going the extra mile, why not add some poached apple and vanilla ice cream as well? We recommend 2 large apples, peeled & sliced.
Try this buckwheat pancake recipe at a big gathering for an immediate crowd pleaser. Nobody will be able to resist such supreme flavours!