30pancakes, 16 cm 6¼ inch ) diameter
The batter for these buckwheat pancakes should be made with half buckwheat and half plain flour, which is a common ratio in most recipes for buckwheat pancakes. The pancakes are then filled with a very strong local Walloon cheese called boulette (a rind-washed aged soft cheese).
Locals these days also add local blonde Binchoise beer to the batter; a beer high-fermented in the bottle, unfiltered, malt with gentle bitterness and spiced with coriander and orange peel. You can fi