Savory pancakes are so easy, they tell me. Ok but me, I do not always succeed my buckwheat pancakes! My dough is too thick, too dry, my pancakes are bland, they look like cardboard. Why, how to make beautiful pancakes, with what ingredients? Like me, make your buckwheat pancakes for sure thanks to our tips!
Because there are not just Nutella pancakes in life and we sometimes want a real pancake-based meal, enter the world of savory pancakes! And the savory pancake batter is easy to make! Made not from wheat flour but buckwheat flour (also called buckwheat flour), the pancakes go divinely with most savory dishes and promise you party pancakes to die for. How to make your buckwheat pancakes? We tell you everything.
And of course, to whet your appetite, look at all our sweet and savory pancake recipes …
The traditional recipe shouldn't contain eggs, but you need to use ultra premium quality flour and have a knack for it. Otherwise, to start we will deliver a more accessible recipe, with an egg that will bind your pancake machine.
The savory version of the pancake batter: buckwheat pancakes
Recipe for 10 beautiful buckwheat pancakes or black wheat pancakes (buckwheat):
– 350 g of buckwheat flour (buckwheat)
– 1 egg
– 75 cl of cold water
– 1 level tablespoon of salt
In addition to this, you need to know more about it.
How to make buckwheat pancake batter?
- Step 1: Sift the flour and salt, add the water, whisking gradually.
- Step 2: Finally, incorporate the beaten egg into an omelet.
- Step 3: Leave to rest for at least 1 hour.
It's hard to make it simpler ! The buckwheat pancakes are really unmissable! The basic Breton pancake is the most popular, without any frills, in all simplicity. It even forms small holes when cooking. But we can customize it …
Cooking tips : cook the buckwheat pancakes in a very, very hot, lightly oiled pan. Then lower the heat, then when the edges come off, turn the patty over. Garnish, and fold the edges to the center before serving.
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The material you need
Purists will equip themselves with a bilig, this thick cast iron plate to make perfect pancakes. The most referenced brand is Krampouz, which markets a device that can be easily used at home.
And no bilig without the utensils (spatula and pancake rake also called rozell in bretonot) in wood.
Variations of this buckwheat pancake recipe
For lighter buckwheat pancakes: Replace about 1/5 of the buckwheat flour with wheat flour, then add a little sparkling water.
For thicker buckwheat pancakes: Add eggs and milk, with the eye … for 500 g of flour you can go up to 6 eggs! But then do not overfill the cake otherwise it becomes very very nourishing.
The Breton touch: Do not forget the square of semi-salted butter placed on the very hot buckwheat pancake when serving …
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Do you have any buckwheat pancakes? They recycle …
Pancake lasagna: It's simple: just replace the lasagna plates with buckwheat pancakes. And put less béchamel, and a pre-cooked garnish. Heat 15 min in the oven at 180 ° C (thermostat 6).
Buckwheat pancakes rolls: Spread a thin layer of cream cheese, salmon, or ham and roll up. Cut sections and serve them pricked on toothpicks. As good cold as hot (15 min in the oven).
Savory pancake cake: Same principle as the sweet pancake cake. Stack the buckwheat pancakes with a little garnish between each. The advantage: you can alternate several "tastes" … And it is served like a cake, cutting parts. To taste either cold: in this case start with "fresh" garnishes (avocado, mayonnaise, smoked salmon …), or hot, so put in the oven at 180 ° C (thermostat 6) 15 min.
Chaplains The filling is placed in the center of the cake and the edges are raised to form a small "purse". To close it, a crepe strip or a sprig of chives will be perfect.
Rolled pancakes The buckwheat pancakes are garnished then rolled and served like this. This allows you to stuff them with fish mousse, cheese, pieces of salmon … and a little sauce on the side for dipping is not refused!
Blackouts You have to garnish the buckwheat pancakes (at the top) and fold up like a wallet, fold the 2 sides towards the center, then "roll" towards either to obtain a small rectangular package. You can also make a "gift package" by tying with herbs.
Now that savory pancakes and other buckwheat pancakes have no secrets for you, it's time for dessert with some tips for making your sweet pancakes.
Sweet crepes
The basic recipe (for 25 pancakes) :
– 1 l of milk
– 4 eggs
– 500 g of flour
– 1 pinch of salt
Mix all the ingredients, adding the milk little by little to avoid lumps. Let stand 30 minutes before cooking the pancakes.
>>> See also:
The variations of this pancake batter
- For tastier pancakes: Add 100 g of melted butter or 5 tablespoons of neutral oil.
The pancakes will be more "tasty" but also richer … - For sweet pancakes: Add 100 g of powdered sugar: according to taste and love for sugar!
- For scented pancakes: Cointreau, Grand-Marnier, rum, orange blossom water, vanilla extract … anything is possible, at the rate of 1 to 2 tablespoons.
- For lighter pancakes: Replace half the milk with beer, cider, lemonade, sparkling water for thinner and lighter pancakes.
- For more airy pancakes: Beat the egg whites until they air and lighten the texture of the dough. And yet the pancakes will be a little "thicker" … The more eggs there are, the faster the dough cooks, because they coagulate.