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Buckwheat Pancakes with Leek and Cheese Filling
- Serves
6
- Difficulty
Easy
- Ready in
4 hr 30
By Joanne Harris and Fran Warde
Published 2002
Gaieties de sarrazin, buckwheat pancakes, are the ultimate fast food. In my mother’s home town of Vitré, there is a stall which sells galettes-saucisse every market day, and one of my greatest treats was to buy them for lunch. They never made it to the table, though; ideally they should be eaten hot, out of a paper cornet, on a street corner or park bench.
Ingredients
Method
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I think that the word "some of " the milk with cider vinegar has been missed out.
I do remember Joanne saying that some cooks make them with cider vinegar for that extra tangy flavour but I would not recommend!
Yes it will curdle but once beaten vigorously with the eggs and flour comes together as a smooth batter.
I notice that Jean Georges Vongerichten's recipe for Buckwheat Crepes with Duck Breast and Plum Sauce uses a 50:50 ratio of vinegar and milk, so this definitely seems like a valid option…
Brilliant. Thanks so much