These buckwheat galettes with garlicky mushrooms and bacon are packed with protein, minerals, vitamins C, D and B and gut-friendly soluble fibre. Enjoy!
Treat yourself to one of my favourite recovery snacks after a long run – Buckwheat galettes with garlicky mushrooms and bacon.
Buckwheat flour produces a deliciously savoury, nutty-flavoured pancake and is a better source of protein and minerals than standard white wheat flour.
Earthy mushrooms, too, are not only delicious but also a great source of vitamin C, D and B, and minerals such as potassium, folic acid, selenium and gut-friendly soluble fibre. Enjoy!
Mix the buckwheat and plain flour together, add oregano and salt. Make a small well in the centre, break the egg into it, add milk and half the water. Beat until smooth.
Mix in rest of the water and melted butter so it’s like thin cream. If possible, leave to rest for a few hours or overnight; loosen it up with a splash of cold water.
Fry the lardons for 2-3mins, add mushrooms and garlic and cook until soft. Stir in the crème fraiche, bring to the boil, simmer for 1min. Season, add lemon juice, set aside.
Heat a large pan over a medium heat. Add butter, melt and swirl it around so it covers the base. Lift off the heat, add a small ladleful of batter, swirl so a very thin layer covers the base. Cook for 2mins, toss, cook on the other side for 1-2mins.
Flip it back over and spoon some of the mushroom mixture onto one half. Fold the plain half of the pancake over the filling and then fold in half again and cook on a very gentle heat for 1-2mins. Eat!
