Perfect after a winter run: Breton Buckwheat Pancakes with Ham and Cheese

Created On: 01 December 2010

Despite its name, buckwheat, or sarrasin, is a member of the rhubarb family and has absolutely nothing to do with wheat. It is naturally gluten-free and has a deliciously sweet, nutty flavour. It is traditionally used in Brittany in 'galettes de sarrasin', or buckwheat pancakes. Breton galettes can be filled with any number of fillings.

You could try this recipe with traditional savoury fillings, such as slices of brie, goats' cheese, smoked salmon, caramelised onions or eggs, or with sweet fillings - bananas and syrup is one of my favourites. Buckwheat is a very good source of manganese, magnesium and dietary fibre. It contains flavonoids and good-quality protein, and is said to control blood sugar levels. It certainly keeps you full of energy for hours. The Bretons not only tend to make their galettes with dry Breton cider rather than milk and water, but they also wash them down with a few glasses of the delicious nectar. By all means try this, but not if you are about to go to the gym or run a half-marathon. This is my non-alcoholic breakfast version.

Nutrition per serving

Energy (kcal) 518 Protein (g) 24

Carbohydrate (g) 28 Fat (g) 35

Of which sugars (g) 2 Of which saturates (g) 21

Salt (g) 2.5 Fibre (g) 2

Serves 4 (makes 8-10 pancakes)

Prep time - 5 minutes/Cooking time - 5 minutes

For the pancakes

100g buckwheat flour

50g plain flour, wholemeal or white (the addition of plain wheat flour improves the texture of the galettes. If you want to make the pancakes gluten-free, just use 150g buckwheat flour instead)

pinch of salt

1 egg

100ml semi-skimmed milk

200ml water

30g melted butter plus extra butter to cook

For the filling

8-10 thin slices of good-quality cooked ham (1 per pancake)

200g grated cheese - Emmental, Gruyère or Cheddar

1. Mix the buckwheat and plain flour together, add a pinch of salt and make a small well in the centre for the egg.

2. Break the egg into the mixture and then add the milk and half the water.

3. Beat together with an electric hand whisk until the mixture is nice and smooth. Mix in the rest of the water and the melted butter. The mixture should be the consistency of thin cream.

4. If possible, leave the mixture to rest for a few hours or overnight.

5. Heat a pancake pan or large non-stick frying pan over a medium heat. Add a knob of butter and move the pan around so that the butter melts to cover the base of the pan. Lift the pan off the heat and add a small ladleful of the batter and quickly swirl it around so that you have a very thin layer of batter covering the whole of the pan. You can use a palette knife or an egg slice if you have one to spread out the mixture. Let this cook for 2 minutes over a medium heat, or until the pancake comes away easily from the pan when you shake it. Then toss the pancake over and cook for a minute or two on the other side.

6. Flip the pancake back over and then pop a very small knob of butter, a thin slice of ham and a tablespoon of grated cheese onto one half of the pancake.

7. Fold the plain half of the pancake over the filling and then fold in half again and cook on a very gentle heat for a minute or two until the cheese has melted.

About Kate and her book Go Faster Food:

Marathon runner and cook, Kate Percy is passionate about the link between good eating and better athletic performance and the vital role food plays in fuelling stamina and recovery. Kate's recent book Go Faster Food offers advice for endurance sports enthusiasts on how to eat for optimal training, performance and recovery and brings dry nutritional theory to life with hundreds of delicious, imaginative and energy-boosting recipes.

Go Faster Food has been endorsed by Olympic Champion Rebecca Romero, MBE, and double Olympian Liz Yelling and is published by Vermilion.

Kate also writes a regular blog on her website http://www.gofasterfood.com/ and her work has been published in specialist sports magazines, websites and the national press.

Tags: run,lifestyle,kate percy

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