White Spelt and Buckwheat Galette Pancakes
About this recipe:
Made with white spelt and a little buckwheat flour these very moreish pancakes are great for a pancake celebration. Slightly more substantial than a crêpe pancake, these sweet galettes are delicious served simply with lemon and sugar, or a Caramelized Apple Filling.
Equipment:
large frying pan and mixing bowl
Ingredients:
SPELT AND BUCKWHEAT GALETTE PANCAKES
150g Doves Farm Organic White Spelt Flour
50g Doves Farm Organic Wholemeal Buckwheat Flour
25g icing sugar
3 eggs
400ml milk
1 tsp vanilla extract
butter, for cooking
TO SERVE
fresh lemon
caster sugar
Method:
- Sieve the spelt flour, buckwheat flour and icing sugar into a large bowl and stir to combine.
- Break the eggs into the bowl, add half the milk and beat to a smooth paste.
- Stir in the remaining milk and vanilla extract to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish.
- Put a little butter into a frying pan over a medium heat, as it melts tip the pan so that the melted butter covers its surface.
- Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
- Cook the galette on a medium heat for 2-3 minutes, loosening the edges, until the base is golden.
- Turn it over and cook the other side.
- Transfer the galettes onto a plate until you are ready to serve them.
- Repeat the cooking process until the batter is used.
- If making these ahead of time cover and chill the galettes for up to 24 hours.
- Re-heat the galettes for a few minutes in a lightly buttered frying pan or in a buttered dish in the oven until warmed through.
- Serve with wedges of fresh lemon and sugar.
Great pancake mix. Made a really thick batter (maybe that's because I left it to stand for about an hour) and the pancakes were really good.
Mrs Jo Vine
Reviewing: White Spelt and Buckwheat Galette Pancakes