"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Powered By IQS
founder, IQS
 

Buckwheat Galettes

  • makes 4-6 galettes servings
  • Total -

A great breakfast packed full of protein and antioxidants, and best of all these buckwheat galettes are a one pan meal!  

Servings: makes 4-6 galettes

Tags: , , , , , , , ,

Ingredients

  • 30 g salted butter, melted, for greasing.
  • 1/2 cup buckwheat flour.
  • 1/2 cup plain flour.
  • 1/4 teaspoon sea salt.
  • 1 egg.
  • 1 cup milk.

Directions

Sift the flours and salt. Make a small well in the centre. Whisk the egg and milk together in a small bowl, then pour into the well. Beat into a smooth batter the consistency of thick cream. Cover with cling film and refrigerate for at least 2 hours or overnight. Remove the batter from the fridge and set aside for 20 minutes. Stir, adding 1-2 tablespoons of water if necessary.

Heat a large non-stick frying pan over medium heat. Lightly grease the entire base of the pan with melted butter.

Add a small ladleful of batter and quickly swirl it around so you have a very thin layer covering the whole of the pan. Use a palette knife or an egg slice to spread out the mixture. Cook for 1 minute or until the galette comes away easily from the pan when you shake it. Flip the galette over and cook for 1–2 minutes on the other side. Repeat with the remaining batter.

Note: The inclusion of plain wheat flour improves the texture of these galettes. If you want to make gluten-free galettes, use 150g buckwheat flour instead of the two flours.


A great breakfast packed full of protein and antioxidants, and best of all these buckwheat galettes are a one pan meal!

Ingredients

  • 30 g salted butter, melted, for greasing.
  • 1/2 cup buckwheat flour.
  • 1/2 cup plain flour.
  • 1/4 teaspoon sea salt.
  • 1 egg.
  • 1 cup milk.

Directions

Sift the flours and salt. Make a small well in the centre. Whisk the egg and milk together in a small bowl, then pour into the well. Beat into a smooth batter the consistency of thick cream. Cover with cling film and refrigerate for at least 2 hours or overnight. Remove the batter from the fridge and set aside for 20 minutes. Stir, adding 1-2 tablespoons of water if necessary.

Heat a large non-stick frying pan over medium heat. Lightly grease the entire base of the pan with melted butter.

Add a small ladleful of batter and quickly swirl it around so you have a very thin layer covering the whole of the pan. Use a palette knife or an egg slice to spread out the mixture. Cook for 1 minute or until the galette comes away easily from the pan when you shake it. Flip the galette over and cook for 1–2 minutes on the other side. Repeat with the remaining batter.

Note: The inclusion of plain wheat flour improves the texture of these galettes. If you want to make gluten-free galettes, use 150g buckwheat flour instead of the two flours.