BuckWheat pancakes (thick pancakes like the american 's one)
The buckwheat pancakes are also called "salted pancakes", in contrast with the sweet
pancakes, with wheat.
It is possible to garnish them with many things, as proposed by modern pancake shop to attract the Parisians. Nevertheless
at the beginning, the pancakes were a meal for poor people and the best garnish was
500 g of buckwheat flour, 100 g of melted half-salt butter, 2 eggs, 30 cl of brut cider, one pitcher of water, a few pinches
Preparation of the dough:
Put the flour in a large stoneware terrine. Dig a hole in the centre and break the eggs in the hole. Work the dough with a
wooden spoon and little by little mix with the cider then the water until you have a nice dough smooth and fluid but not
liquid. Mix the melted butter and check the level of salt. Let the dough rest at the normal temperature.
When the dough rests, warm up the bilig (special tool to cook the pancakes, round metal sheet)
Grease the warm bilig with a mix of butter and lard, put the dough on the bilig and spread with a special spatula (called
rosel). Let become brown then turn the pancake.
For the Parisians who have no bilig, they can find this cooking basic material place
au Beurre in Quimper. Pancakes must not be made in a frying pan.
Aimer la cuisine française, Brigitte et Jean-Pierre
Perrin-Chatard, Editions Ouest France.