Bourriols

Bourriols are quite thick, more like a Scotch drop scone or an American breakfast pancake than the lacy galettes of Brittany, which are also made with buckwheat flour. Spread with butter, bourriols take the place of bread, and they may be served with sugar, honey or jam as a dessert. The batter is made the day before baking and rises enormously despite the tiny quantity of yeast used in it. Indeed, bourriols are surprisingly light in spite of their name: ‘bourrer’ means to stuff.