Monday, July 16, 2012

Galettes de Sarrasin (Buckwheat pancakes)

3/4 cup flour (sometimes, for a change, I do 1/2 buckwheat and 1/4 chickpea)
roughly the same in water
chia seeds optional (acts as a binder or egg replacer... If you do use these, add another 1/4 cup water - the seeds can absorb up to 12 times their volume in water)
1/2 to 1 teaspoon sea salt

REAL buckwheat pancakes do not contain egg or any other flour than buckwheat. If you get the consistency right, and you have a good pan, they're great! Sometimes however, I add chick pea flour or I add chia seeds which acts as a binder - this is generally if I am cooking for someone else too as it generally ensures I won't have made the liquid too runny and therefore brittle pancakes! (I don't mind my pancakes being a disaster but I give myself a little more guarantee of success when cooking for others!!)
Just mix the salt into the flour then add the water, whisking.
Leave to stand for at least half an hour. You can keep this mixture for a long time in the fridge. (It keeps for less time with chia seeds in though so watch out!)

Heat a heavy based frying pan...when hot, add oil. Add any veg if desired (i.e garlic/ ginger/ onions/ leeks)
Pour the pancake batter over, on high heat, and tip the pan around and around to ensure an even spread and thickness of the pancake. Cook as long as desired. I flip mine and cook well both sides.

I generally eat these accompanied by mackerel paste or with broccoli and curry sauce or salad. If I could eat eggs, I'd serve it with a runny fried egg! Mmmmmmmm.....

Tuesday, July 3, 2012

"Socca" Pancake (Batter)

Socca are chickpea pancakes or flatbread.
I cook it as oily pancakes but it can also be oven cooked or grilled for a drier, flatbread type pancake.

to make the batter:

1 cup (140g) Chickpea flour
1 cup (maybe bit more) water
Big pinch of salt
Olive oil

Seive flour, add salt, pour in water whilst wisking with a hand wisk.
Leave to stand for at least half hour but longer if possible to let flour soak up water.

Here's a link to other cooking methods:

I then tend to fry garlic and ginger for 30 seconds or some shallots (something with bags of flavour), add chopped fresh herbs or spice (curcuma or curry) then pour the batter over, cook on a high heat for a few mins then reduce heat, flip over and let cook through - prob 15mins in all. I like to really overcook (i.e Burn this... lol!)

Bon apetit! (photos to come, c'est promis!)