Food of my people immortalized by the character Séraphin Poudrier in Claude-Henri Grignon's "Un homme et son péché", published in 1933. Séraphin's beleaguered child-bride Donalda was forced to only eat these with molasses to satisfy her husband's avarice. Myself, I quite like them but, then again, I choose to eat them. They can be eaten with sweet toppings or there are classic savory versions that are equally delicious. This is the basic recipe for the pancake.
1 cup (120g) buckwheat flour
1 tsp baking soda
Pinch of salt
1 cup+ (250 ml+) milk of choice
2 eggs
Butter for frying
- Combine the ingredients in a mixing bowl and whisk until uniform.
- Let the batter rest for 30 to 40 minutes.
- Beat again before using.
- The batter will likely be a bit thick. Add more milk until you get the consistency of light cream.
- Heat an empty 8 to 10" fry pan over medium heat for about 5 minutes, until it's very hot.
- Melt some butter and pour in ⅓ cup of batter, swirling the pan to get an even distribution; you may also use a palette knife or pastry scraper to smooth it out with a deft turn of the wrist. The bottom of the pan should be completely covered.
- When the bubbles pop and the surface dries out a bit, flip to cook the other side; this should happen within 30 to 60 seconds, if not, adjust the heat. The bottom should be a light golden colour, not too dark since the galette will be re-heated with the filling of your choice.
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