Gluten Free Sweet Galette Buckwheat Pancakes

Make delicious sweet pancakes large enough to fold around your chosen filling. Try berries, yogurt and honey, or sliced banana and chocolate sauce.

Free from Gluten, Soya, Wheat, Nuts

Vegetarian

Ingredients

Sieve the flour, baking powder and icing sugar, into a large bowl or jug and stir to combine.
Add the egg and half the milk 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 get the pan nice and hot.
Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
Cook the gallette, loosening the edges, until the base is golden.
Turn it over and cook the other side.
Turn out the galettes onto a warm plate until you are ready to serve them.
Repeat until the batter is used.

Equipment

Large frying pan

Cooking time

15 minutes

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