Brittany-Style Buckwheat Pancakes and my Favorite Apple Compote
Known in French as buckwheat “galettes”, these Brittany-style buckwheat pancakes are a variation on the utterly classic Buckwheat crêpes (a recipe that I shared here). They differ from the latter as they are thicker and smaller, but are made with the same ingredients and have the same delectable nutty, earthy flavors and fluffy texture dotted with little holes. They are a little less commonly found in restaurants in France: in fact, many crêpe restaurants (aka. “crêperies”) will label their crêpes as “galettes” when they are in fact the classic thin…
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- For the buckwheat pancakes:
- 1 cup buckwheat flour
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup 2% milk
- 1 ¼ cup water
- 1 tbsp butter
- For the Apple compote:
- 3 pounds of apples of mixed varieties (Granny Smith, Gala, Pink Lady, etc.), peeled, cored and cut in 1-inch chunks
- 2 tablespoon fresh lemon juice
- ½ scraped vanilla bean (or 1 tsp vanilla extract)
- 2 tbsp sugar
- 1 tbsp honey
- For serving:
- chopped walnuts and extra honey
Instructions
- 1
Make the Compote. Combine all the ingredients in a large pot over low heat. Cook for about 25-30 minutes, stirring occasionally with a wooden spoon, until the apples are tender (but chunks are still visible).
- 2
Let cool for at least 3 hours before serving (or before placing it into the fridge).
- 3
Make the Buckwheat Galettes. In a large bowl, whisk together the buckwheat flour, baking soda and salt. Combine together the milk and water, and slowly pour them into the dry ingredients, whisking continuously as you go, until you have a smooth batter. Melt a knob of butter in a large pan over medium-high heat. Add 1/3 cup of batter and tip the pan to spread it around. Once bubbles form on the surface and create tiny holes, loosen the edges with a spatula and gently flip it over. Cook for another minute and transfer to a plate. Cover with a damp kitchen cloth while you make the others.
- 4
For serving, top each warm galette with a generous amount of apple compote, a few chopped walnuts and a drizzle of honey.