Breton Pancakes

By 16th February 2015 GRK, Recipes No Comments

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As many of you may know, Cornwall shares a lot with Brittany. Not least its Celtic heritage, St Michael’s Mount and the Mont Saint Michel and their love and production of cider!

Here is my favourite little recipe for Shrove Tuesday that salutes our French cousins.. Bon Appetit!

You will need:

200 g buckwheat flour

100g plain flour

2 large fresh eggs

A pint of milk

Half a pint of water

pinch of salt

Vegetable or Cornish rapeseed oil for frying

pancake

An hour or two beforehand, make the batter.

Mix all the dry ingredients together in a bowl.

Beat the eggs in a separate bowl, add the milk, water and gradually add the dry ingredients, stirring constantly until you have a smooth batter.

The batter will need to sit in a bowl at room temperature to ‘rest’.

After an hour or two, give the batter a stir. Heat an oiled pancake pan or an heavy frying pan over a gentle heat.

Ladle a little of the pancake mixture into the pan and spread evenly. Allow the pancake to bake evenly and then flip, using a plate – these pancakes are a little heavier than ‘crepes’ so you may need to do this gently.

When cooked, you can add a variety of toppings – my favourite is Cornish Blue Cheese and mushrooms!