Buckwheat Pancakes with Ham and Egg

 

                Accompanied by a good raw farm cider and a green salad, the buckwheat pancake is a real Breton dinner, have fun folding the pancake into a half-moon, a square, a triangle, etc.

For 4 servings

For the pancake batter

• 330 gr buckwheat flour (buckwheat flour)
• 10 g salt
• 750 ml cold water
• 1 egg

For garnish

• 4 slices of ham
• 4 eggs
• Pepper

1. For the pancake batter, pour the buckwheat flour and salt into a bowl and mix.
2. Make a well in this mixture and pour cold water into it; mix vigorously with a whisk.
3. Add the egg and mix again; the batter should be smooth and thick.
4. Let this dough rest in the fridge for 2 hours.
5. Heat a large skillet or griddle and place 1 ladleful of batter in it; spread the batter in the pan and cook the pancake for 2 minutes.
6. Flip the pancake, add 1 slice of ham and break an egg into it; cook for a few more minutes, season with pepper, fold the pancake and serve.
7. Do the same with the other 3 pancakes.

BON APPÉTIT