12
Traditional
buckwheat pancake
Yves Cochet, France
I NGRED I ENTS ( FOR 10 PANCAKES )
330g buckwheat flour
10g coarse salt
750ml cold water
11 eggs
ham
grated Emmental cheese
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Mix the buckwheat flour and salt in a bowl.
Add the water to the mixture in two or three
goes while whisking. The batter should be thick
and smooth. Add an egg to give the pancakes
a nice colour while they cook. Cover the bowl
and leave for 1 or 2 hours in the refrigerator.
Brush your pancake pan with a thin coating of
oil. Pour one ladle of batter into the pan, wait for
the pancake to colour and then lift it and turn it
over using a spatula. Let the pancake cook for
another minute or so.
To finish the pancake, butter it generously on
both sides. Sprinkle ham and grated Emmen-
tal cheese on one side. Break an egg into the
centre of the pancake. Once the egg begins to
cook, add salt and pepper and then fold over the
edges of the pancake so you can only see the
egg yolk. It’s ready once the egg is adequately
cooked. You can fill the pancake with cheese, ham
or, if you really want to be authentic, andouille de
Guéméné (a local pork chitterling sausage). It is
traditionally served with cider.
20 MIN.
EASY
LOW
TRADITIONAL
