Buckwheat galettes with ricotta, dill & smoked salmon
Ate these last Sunday for a late and leisurely breakfast. If you have ever successfully made ordinary pancakes, these will be a doddle for you. Buckwheat galettes are a traditional pancake made in Brittany and eaten with savoury fillings. They are naturally gluten-free. If you want, you can store them in the fridge for 1 day, or freeze for up to one month. When freezing, separate them with greaseproof or baking paper and store in a self-seal bag to prevent drying out. To serve made-in-advance galettes hot, add one at a time to a dry frying pan, when the first side is hot, flip over. This recipe makes 4 large galettes. to make this a balanced lunch or dinner, simply add a large salad or steamed green vegetables drizzled with olive oil.
Buckwheat pancake with ricotta, dill & smoked salmon
For 2 piggy eaters (or 4 normal appetites!)
100g buckwheat flour (for unusual ingredients see larder section)
1 large egg, organic if possible
300ml/ ½ pint liquid – use 150ml/ ¼ pint each water and milk (rice milk, cows milk or soya milk or oa tmilk – NB oatmilk may contain gluten) or use all water. See larder for further info.
A little virgin macadamia oil, coconut oil or, if you can’t get these, some extra virgin olive oil
Freshly ground black pepper
100g smoked salmon, ideally wild or organic
1 small tub (150-200gg) buffalo or cow ricotta cheese (if you can’t get this, use low fat cottage cheese, mashed or blitzed in a processor until smooth-ish in texture)
2 tbs chopped dill herb (a small bunch should be enough to yield this quantity)
1. Sift the flour into a large bowl.
2. Make a well in the middle and break in the egg and add a few grinds of black pepper.
3. Using a whisk, gradually add the liquid, whisking well, until the mix has the consistency of thin cream. Depending on the size of the egg, you may need a little more or less fluid than the quantity specified. Like all grain based foods, buckwheat becomes more digestible if you leave it overnight to soak before cooking.
4. Heat a flat-based frying pan or griddle until hot, wiping a little oil over it with kitchen paper while it is still quite cool (macadamia oil, coconut oil or extra virgin olive oil are fine)
5. When hot, pour a quarter of mixture into the centre of the pan, tilting the pan to spread the mixture. Cook for a minute or two, until the pancake begins to bubble round the edge. Flip it over with a spatula and continue cooking for another minute or two.
6. When the galette is cooked, turn it on to a plate, keep warm in the oven (covered with another plate to keep it all moist) and continue making more and piling them up.
9. To serve, mix the ricotta in a bowl with 2 tbs chopped fresh dill. Cut the salmon into strips and lay out on a plate. Give each person a galette and allow them to add the cheese and fish and roll or fold before eating. Yum!
Heat up some leftover chickpea curry, bean-based vegetarian curry, chilli or a casserole to use as a filling for these galettes.
Why this is good for you:
Buckwheat flour is a grain that is naturally gluten free and is packed with nutrition. It is a valuable source of rutin, a bioflavonoid with anti-inflammatory and immune-balancing properties. Rutin, like many other bioflavonoids, helps support the integrity of your skin, making it stronger and less prone to allergic reactions. Ricotta is a cheese made from the watery whey skimmed off after making cheese. Because it is low in casein (the main milk protein that people can be intolerant to), its less likely to be a problem for those with a mild dairy intolerance. Smoked salmon is a high quality protein that’s packed with essential omega 3 fats. The high protein content of this meal will keep you fuller longer.