Despite the fact that buckwheat porridge is an exotic dish for many foreigners, buckwheat pancakes are known and loved all over the world. They are called galetti or Breton pancakes in France, ploe in Canada and bouquets in Belgium. Buckwheat pancakes are light and lacy, with a light mushroom flavor. They are served with both sweet and meat, fish and vegetable fillings.
It is necessary
-
- 2 glasses of milk;
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3 tablespoons of butter;
- 1/2 cup buckwheat flour
- 3/4 cup wheat flour
- 3 chicken eggs.
Instructions
Step 1
Buckwheat pancakes will turn out lacy and light if you prepare the dough in advance and leave it in the refrigerator overnight.
Step 2
Heat milk and eggs to room temperature. Sift buckwheat and wheat flour together, add sugar and salt. Beat eggs with milk until lightly foamy, mix them with flour and beat again with a mixer. Put it in the refrigerator.
Step 3
Take the pancake dough out of the refrigerator an hour before cooking and let it warm up a little.
Step 4
Take a 16-29 cm pancake pan and heat it up. Place a small piece of butter in the pan and wipe the surface with a paper towel.
Step 5
Before pouring the pancake dough into the pan, stir it with a ladle each time, as the flour settles to the bottom.
Step 6
Scoop about ¼ of a ladle of dough, take a frying pan in your other hand and pour it over it, turning the pan so that the dough spreads over the entire surface in an even thin layer. The pan should be neither hot nor slightly warm. The dough on it should "grab", but not instantly.
Step 7
Return the pan to the stove. After about a minute, pry the pancake with a special spatula and turn it over to the other side. Fry the pancake for about 30 more seconds, then use a spatula to transfer to a plate. Scoop up the next batch of dough and repeat the procedure.
Step 8
Pancakes are served warm, so if you cooked a large portion and they had time to cool, then cover the stack of pancakes with foil and put in an oven preheated to 120 ° C for a few minutes.
Step 9
You can wrap the filling in buckwheat pancakes and, by rolling them up or folding them in a square, as is customary in Bretonne, bake them with a creamy or cheese sauce. Serve galetti with apple cider.
