We love pancakes at home. Making crêpes without eggs, wheat or dairy for the first time was one of my finest moments in the kitchen. I might have cried a little. I know, that sounds overdramatic, but when Jumpy was diagnosed with multiple allergies, I thought she would never be able to enjoy pancakes.
Managing to make pancakes for her although she was allergic to every single ingredient in the original recipe (flour, eggs, milk) gave me that boost I needed. It gave me the confidence to be more creative with food so that I could recreate some classics she would not normally be able to try.
Galettes de Sarrasin are the traditional pancakes in Brittany, the pancake region, so to speak. In their original form, they are vegan and gluten-free.
They are made using three ingredients only: buckwheat flour, water and sea salt, although in most restaurants, they add about 10% of wheat-based flour and some egg to give them a nicer colour, so it is always safe to check before ordering one when you are out.
At home, we usually make them the traditional way when we have pancakes for dinner, and have a sweet batch afterwards so that Jumpy can enjoy the whole meal with us. Buckwheat has a very distinctive flavour and those pancakes are just like those you would get in a crêperie.
Easy Cheesy Chèvre sent me some goat’s cheese recently, so last Tuesday, we got creative when making our savoury pancakes. This little beauty is a gem and all you need is a galette, a few slices of goat’s cheese log, half and apple (peeled and sliced), walnut halves and a tablespoon of honey. It is amazing!
Here is the recipe for the galettes:
3-Ingredient Pancakes (Gluten & Egg-Free)
- 2 cups & 2 tablespoons buckwheat flour 330g
- 1 ½ teaspoons sea salt
- 3 cups cold water 750ml
- Vegetable oil to grease the pan
Mix the three ingredients together to get dough that is lump-free. Cover with cling film and refrigerate for a couple of hours.
When ready to make the galettes, place a pan over a high heat. Grease lightly with kitchen paper dabbed in vegetable oil.
When the pan is really hot, pour enough of the liquid to coat the pan. Rotate the pan to distribute the batter evenly.
Cook for a couple of minutes, until it the pancake is dry underneath and easy to flip or turn over with a wooden spatula.
Cook the other side for another minute. You can add your filling now or pile up your galettes on a plate for later.
Repeat until you have used all the batter. In between pancakes, grease the pan using oiled kitchen paper.
For lots more filling ideas, check this post.