When we were on holiday in France this summer, we ate a lot of the buckwheat pancakes, both in restaurants and from the supermarket. We brought a couple of bags of buckwheat flour home with us and I meant to have a go at making when we got back.
I made a thin batter from
- 250 g buckwheat
- 3 small eggs
- about 500ml of 50:50 milk and water
- 60g melted butter
- pinch of salt
I'm not sure exactly how much liquid I added - I kept adding it until the mixture looked right and gave a decent thickness of pancake.
My pancakes weren't quite as flexible as the ones we had on holiday - it was hard to get them as thin and not break them while getting them out of the pan, so I made them a bit thicker. They tasted similar enough to the genuine french ones.