Sweet Buckwheat Galette Pancakes
- Melt the butter and set aside.
- Sieve the flour, baking powder, and icing sugar into a large bowl or jug and stir to combine.
- Add the eggs and half the milk (150ml) and beat to a smooth paste.
- Stir in the remaining milk and melted butter to make a thin batter. Refrigerate the batter for up to 12 hours – otherwise, it’s ready to go.
- Lightly oil a frying pan so that the oil just covers the surface and the pan is nice and hot.
- Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
- Cook the pancake for 2-3 minutes, loosening the edges until the base is golden.
- Turn it over and cook the other side for 1-2 minutes.
- Turn out the pancake onto a warm plate.
- Repeat until the batter is used.
Banana & Chocolate Hazelnut Pancake Filling
- Slice the banana into rounds the thickness of a £1 coin.
- Smear a teaspoon of chocolate hazelnut spread across the diameter of each pancake.
- Lay a few rounds of the sliced banana over the top.
- Roll up the pancakes and serve.