Bourriol

Bourriol is a traditional rustic pancake from the Auvergne region of France, featuring a rich, nutty flavor from buckwheat flour and a tender texture. Perfect for breakfast or a hearty brunch, it pairs delightfully with cheese and cured meats.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 cup buckwheat flour

1 cup whole milk

1/2 cup water

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

Butter for greasing the griddle

Instructions

1. In a mixing bowl, whisk together buckwheat flour, sugar, salt, and baking powder.

2. Gradually add milk and water to the dry ingredients, stirring until you have a smooth batter.

3. Heat a griddle or non-stick skillet over medium heat and lightly butter the surface.

4. Pour about 1/4 cup of batter onto the griddle for each pancake.

5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

6. Flip and cook for another 1-2 minutes until golden brown.

7. Repeat with remaining batter, adding more butter to the griddle as needed.

Storage

Store in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat in a skillet over low heat until warmed through, or microwave for 30 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.