Galettes de Sarrazin

• 1 lb (500 g) buckwheat flour, sifted
• 2 eggs, beaten

Put the flour in a large bowl and make a well in the centre. Add the eggs. With a wooden spoon keep stirring while you add alternate amounts of cider and water until you have a smooth pancake batter. Add the butter and salt. Allow to rest for a couple of hours at room temperature.

In a flat heavy frying pan or crêpe pan, melt enough lard to stop the pancakes from sticking. Pour in enoug