Liege buckwheat pancakes with syrup
Average
2h 30m
Ingredients
4 p.
- 250 g buckwheat flour
- 50 g wheat flour
- 1 sachet brewer's yeast
- 40 cl milk
- 1 egg
- 80 g sultanas
- 3 tbsp syrup, Liège
- 1 pinch salt
Recipe
2h 30m
Preparation:
20 mins
|
Cooking:
20 mins
|
Marinating:
1 hr 30
1
Blend the yeast into the lukewarm milk. Mix the two flours with the salt, then stir in the milk and the egg to obtain a smooth, lump-free batter. Add the raisins.
2
Cover the dough with a cloth and leave it to rise in a warm place for 1 hour 30 minutes, until it has doubled in volume and is covered with small bubbles on the surface.
3
Heat a buttered frying pan over medium heat. Pour a ladleful of batter for each boukète and cook for 3 minutes on each side, until they are golden brown and fluffy.
4
Stack the buckwheat pancakes as you go to keep them soft. Serve them warm, drizzled with a generous stream of Sirop de Liège and optionally a little icing sugar.
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