Galettes de Sarrasin
Thin buckwheat pancakes cooked on a hot griddle and eaten with butter, molasses or maple syrup.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Cast-iron griddle or heavy pan
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 7 g
- carbs
- 40 g
- protein
- 8 g
- calories
- 260
Instructions
- 1
Whisk the flours, baking powder and salt with the water into a thin, lump-free batter.
- 2
Rest the batter for 20 minutes; it will thicken slightly.
- 3
Heat a griddle over medium-high and rub with butter.
- 4
Pour a ladle of batter and swirl to a thin round.
- 5
Cook 2 minutes until the surface dulls and the edges lift, then flip and cook 1 minute more.
- 6
Stack and serve hot with butter and molasses or maple syrup.
Chef's tips
Buckwheat batter separates as it stands — whisk between each galette.
Ingredient substitutions
- water → half milk for a softer, richer galette
Storage
Best fresh; batter keeps overnight in the fridge.
Common mistakes to avoid
- •Too-thick batter, giving heavy pancakes
- •A cool griddle that steams instead of browning
Serving suggestions
Cooked Galettes de Sarrasin?
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