Make Québec-style buckwheat griddle cakes from a simple batter of buckwheat flour, water, salt and baking soda. This older-style version rests before cooking and is cooked on one side only.
Galettes de sarrasin are Québec buckwheat cakes with a deep, earthy flavour. Local recipes range from sparse water-based batters to thinner crêpe-like versions with milk or egg. This recipe follows a rustic one-sided style: small rounds cook until their tops turn matte and firm. Serve them with molasses or maple syrup, or choose a savory accompaniment such as cretons. Toppings are optional and not included in the nutrition estimate.
Step 1Whisk the buckwheat flour, salt and baking soda in a bowl. Make a well and pour in the water while whisking until smooth. Beat vigorously for 1 minute.
Step 2Cover and rest the batter for 30 minutes. Whisk briefly every 10 minutes so the buckwheat flour does not settle into a dense layer.
Step 3Heat a 15 cm heavy or nonstick skillet over medium heat. Dip a folded paper towel in the measured oil and wipe the pan with a very thin film; the towel should not drip.
Step 4Stir the batter, measure 50 ml into the center of the skillet and tilt to spread it into a thin round. Cook on one side only until the top is matte and firm and the edges begin to release, about 2 minutes. Do not flip.
Step 5Transfer the galette to a plate and separate stacked pieces with parchment. Re-oil the skillet lightly as needed and repeat with the remaining batter, stirring before each portion.
Step 6Serve warm, plain or with molasses or maple syrup. Savory accompaniments such as cretons or cooked salt pork are optional and are not included in the ingredient or nutrition totals.
The batter contains no egg or dairy. Buckwheat itself is not wheat, but flour may be processed or packed with wheat; check the label if strict gluten avoidance matters. Refrigerate leftover cooked galettes in a covered container within 2 hours and use within 3 days. Reheat until hot throughout.
The batter is lumpy. Whisk vigorously for a full minute, then let it rest; small specks of buckwheat hull are normal.
The galette is sticking. Let the skillet return to medium heat and wipe on another very thin film of oil. Avoid trying to lift it before the top is firm.
Rounded estimate per two of 10 galettes, using whole-groat buckwheat flour, salt, baking soda and canola oil. All measured pan oil is conservatively counted as eaten. Optional toppings are excluded; flour and pan residue vary, so these values are approximate rather than a product-label declaration.
No major allergen is intentionally added. Check the flour package for wheat or other cross-contact warnings, especially if avoiding gluten. Do not taste raw flour or batter; cook each galette until the surface is firm. Use care with the hot skillet and oil, and keep an oil-soaked towel away from flame.
