Why the ‘crazy pancake’ (as she called it)? I’ve been experimenting with new recipes over the past few weeks, combining some French and American favourites, with a healthy twist. These will be published in the new cookbook I’m working on, which will be published next year (so exciting!! Yay!!).
These buckwheat pancakes are one of my kitchen experiments. Buckwheat flour is traditionally used to make dinner (not dessert) pancakes in Brittany, where my husband is from. Stuffed with savoury fillings (ham, egg, and tomato is the traditional ‘complete’ crepe), these ‘galettes‘ make a delicious meal. Followed, of course, by wonderfully sweet, light crepes!
Galettes are traditionally much thinner and crispier than American pancakes, and the batter is much more liquid. Buckwheat is gluten-free, and so this recipe (which has some whole wheat flour) has a lower gluten content: you can see from all the holes in the pancake above that it cooks differently.
My kids like both styles, and I’ve been experimenting with various combinations of buckwheat, whole wheat, and white flour. We’ve found out that there is an ideal ratio for making fun pancake shapes — the batter is not as liquid as in France (where it runs all over the pan, making a huge, very thin layer), but not as thick as in the US (so you can pour it and shape it). So you can make fun shapes!
Anyway, stay tuned, because once I have the ‘perfect’ recipe I’m going to post it online; and I’d love your feedback!
In the meantime, I’d love to know: do you think your kids would eat a pancake that looked like this?