Seriously Good Pancakes by Sue Quinn (Quadrille, £14), Photography © Faith Mason
Buckwheat Galettes with Figs, Gorgonzola and Honey
The truffle honey is ambrosial here, but go lightly or it will overpower the other lovely flavours
- For the buckwheat galette batter
- 100g buckwheat flour
- 1/2 tsp sea salt flakes
- 1 egg
- 3 tbsp whole milk
- 1 tbsp melted butter
- Melted butter or vegetable oil for frying
- For the toppings
- 2 tbsp butter, plus extra, melted, for frying and brushing
- 8 fresh figs, cut into quarters lengthways
- 240g gorgonzola
- 80g toasted walnuts, chopped
- truffle honey, to serve (optional)
To make the buckwheat galette batter, in a mixing bowl, whisk together the flour and salt, and make a well in the centre. In a jug, whisk together the egg, milk, melted butter and 180ml cold water. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t over-beat or the galettes will be tough. Cover with clingfilm and leave to rest in the fridge for at least one hour. Return the batter to room temperature before cooking, adding a splash of water, if necessary, to produce a batter the consistency of single cream.
Heat a non-stick frying pan or crepe pan over a medium heat and brush with butter or oil. Pour 60ml batter into the pan and quickly swirl to cover the base. Cook for one to two minutes, or until golden underneath. Flip and cook for a further 30 seconds to one minute. Repeat with the remaining batter.
Serve the galettes immediately or layer them between sheets of greaseproof paper and cover loosely with foil to keep warm. Alternatively, keep warm for a few minutes (any longer and they may dry out) in a 100C/225F/gas 1/4 oven, layered between sheets of greaseproof paper.
To prepare the figs, melt the butter in a frying pan and when foaming, add the figs, cut-side down. Cook for one minute or so, or until caramelised, then flip onto the other cut side and cook for a further minute. Transfer to a plate and set aside.
Preheat the grill to high and line a baking sheet with baking paper. Lay a galette flat on a chopping board and arrange four fig quarters on the bottom half. Break or cut one-eighth of the gorgonzola into small pieces and dot them around the figs. Scatter over one-eighth of the walnuts. Fold the galette over into a half-moon shape and in half again to make a triangle. Transfer to the prepared baking sheet and brush the top with a little melted butter. Repeat with the remaining galettes and fillings. Place the galette-loaded baking sheet on the centre shelf under the grill for a few minutes until the gorgonzola is oozy and bubbly. Serve hot, drizzled with truffle honey (if using) and a big green salad on the side.