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Double Binchoise pancakes

 


Preparation time: 15 minutes
Cooking time: 5 minutes


Ingredients - serves 6


Makes 12 pancakes:

  • 400g buckwheat flour
  • 250ml blonde Binchoise beer
  • 300ml milk
  • 1 ripe Boulette or Herve Piquant cheese
  • 100g butter or lard
  • 6 eggs


Preparation

Make the pancake batter by beating together the buckwheat flour, eggs, beer and 25g of melted butter or lard in a bowl.


Let the batter rest in the refrigerator for 30 mins, then make the pancakes in a frying pan coated with melted butter or lard.


Spread a pancake with the cheese, then make a sandwich with another pancake on top and fry these double pancakes until the cheese melts.


Serve the double pancake on a plate and place a knob of butter on top to melt into it. Season sparingly with salt and pepper.

Eric Boschman’s recommended drink accompaniment : “La Binchoise Brune” beer