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Buckwheat pancakes with baked beans bring together the best of comforting Quebec and Brittany food. Dig into this cozy meal, it’ll take your tastebuds right to the heart of rustic goodness.
Can’t forget the first time I cooked this for some pals visiting from France. They fell for it fast—asked how to make it before the plates were even cleared.
Cozy Buckwheat Pancake Ingredients
- Sifted buckwheat flour 250g: that earthy flavor and deeper brown color you can’t miss
- One egg: keeps things together and the pancakes bendy
- 500ml water: feel free to swap in a bit of milk if you want fluffier cakes
- Pinch of salt: helps the buckwheat flavor stand out
- Melted butter or oil: makes flipping easier and dials up that buttery goodness
- 500g dried white beans: pick out good beans for a tender bite
- 200g smoked bacon: go with a thick, streaky cut for top flavor
- Chopped onion: brings a soft and sweet background taste
- 60ml maple syrup: splash in real syrup for that deep, woody sweetness
- 2 tablespoons mustard: a grainy one pops with flavor
- 2 tablespoons ketchup: sneaks in tang and sweetness
- 1 teaspoon paprika: just enough to make it a little smoky
- 500ml chicken broth: homemade if you have it, packs in way more flavor
Simple Step-by-Step Directions
- Mixing pancake batter:
- Start by stirring buckwheat flour and salt together in a mixing bowl. Crack in the egg and slowly pour in water, whisking steady to dodge lumps. You want a batter that’s smooth but not watery.
- Letting batter chill:
- Set your batter aside at room temp for a good half hour. This lets the flour soak up the liquid and the mix gets silky.
- How to cook the pancakes:
- Heat up your pan or crepe griddle on medium. Spread a little butter or oil around. Pour in some batter, tilting quick in circles so you get a thin round. Cook a couple minutes until the edges pull away, then flip and go for another minute or so.
- How to prep the beans:
- If you’re using dry beans, let them soak overnight in cold water. Drain, then simmer in fresh water about an hour till they’re soft but not falling apart. Drain again and set aside.
- Sauté the goodies:
- In a cast iron or heavy pot, brown the bacon over medium so it starts crisping and the fat melts out. Add chopped onion and cook until it’s soft and a bit golden.
- Simmer everything together:
- Layer in the cooked beans with bacon and onion. Mix in your maple syrup, mustard, ketchup, and paprika. Stir well, then pour in the broth. Go easy on extra salt since the bacon brings plenty. Put a lid on and cook super-low for about 90 minutes, stirring now and then so nothing sticks at the bottom.
Honestly, maple syrup is the real magic here. The first time I swapped molasses for syrup tapped at my family’s place, the maple took the whole dish up a notch. The smoky bacon and tender beans just make it sing.
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Storing and Getting Ahead
Layer those pancakes with parchment in between to keep ’em from sticking, and the stack keeps just fine in the fridge up to three days. Heat them back up quick in a hot dry pan or microwave when you need them.
Easy Substitutes
If you’re in a rush, canned white beans can pinch-hit here. Rinse and go, and shorten the simmer time to about 45 minutes. For plant-based, swap bacon for smoked mushrooms and go with veggie stock instead. Still comes out deep, woodsy, and hearty.
History and Traditions
This dish blends two strong food customs—French Brittany’s buckwheat pancakes and comforting Quebec baked beans. Quebecers used to stew these beans all Saturday night for big Sunday breakfast. Lumberjacks would take along a pot to power them through cold days in the woods.
How to Plate It
Stack up your pancakes with a generous scoop of beans. For a bit of flair, fold them into squares around the beans and top with a dab of sour cream and snipped chives.
Pro Tips
- Crank your pan hot for pancakes—crispy edges and golden color are the best
- For richer beans, bake them covered at 300°F for a couple hours
- If your sauce is watery toward the end, take the lid off and simmer another fifteen minutes to thicken up
Frequently Asked Questions
- → Can I use store-bought galettes?
Absolutely! Store-bought buckwheat galettes are a time-saver. Just heat them slightly before serving.
- → How do I substitute dried beans with canned ones?
If you're using canned beans, drain and rinse them first. Then, toss them straight into your pot without soaking or pre-cooking.
- → What other fillings go with buckwheat galettes?
Besides beans and bacon, you can try sautéed mushrooms, creamy spinach, or even ham and cheese for a flavor twist.
- → Can I replace maple syrup in this dish?
Of course! Swap it with molasses, honey, or even some brown sugar to keep the sweet caramelized taste.
- → How do I make a perfect galette batter?
For smooth galette batter, sift the buckwheat flour first, whisk carefully to avoid lumps, and always let the batter rest for at least 30 minutes.