Buckwheat pancakes, maple
Method
01
Make the batter.
Blend flour, milk, eggs, melted butter, and salt until completely smooth. Pour into a bowl, cover, and rest in the fridge for at least 2 hours — overnight is better.
Note. This rest is not optional. The buckwheat absorbs liquid and the texture becomes silkier.
02
Adjust consistency.
Before cooking, thin the batter with water — a little at a time — until it pours like heavy cream.
03
Cook the crêpes.
Heat a non-stick pan over medium-high heat. Butter lightly. Pour about ½ cup of batter and immediately swirl the pan to spread it thin. Cook 1–1.5 minutes until the edges lift and the surface looks dry.
Note. The first one is always a test. Discard it and adjust heat.
04
Flip and finish.
Flip carefully and cook 30 seconds on the other side. Slide onto a plate. Repeat with remaining batter, buttering the pan between each.
05
Serve.
Fold or roll the crêpes, pour generously with maple syrup and a small pat of cold butter. Eat while hot.
A note. The batter needs at least 2 hours of rest — or overnight. Plan ahead and you will be rewarded.
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