Bourriol is a delightful French pancake that's a touch different from the usual fare you might whip up on a Sunday morning. Made with buckwheat flour, it's got a slightly nutty flavor and a soft, tender texture. This recipe is perfect for those who appreciate simple, rustic dishes with a hint of sophistication.
Buckwheat flour is the star of this dish, lending its distinct earthy taste and a gentle nuttiness. It's what sets bourriol apart from your typical pancake. The whole milk and water create a smooth, pourable batter, ensuring your pancakes are tender and moist. A touch of sugar balances the flavors, while a pinch of salt enhances them. Baking powder is there to give the pancakes a little lift, ensuring they're nice and fluffy. Lastly, a bit of butter is used to grease the griddle, keeping things from sticking and adding a delicious richness to the edges.
Bourriol is versatile and can be served sweet or savory. Try topping with fresh berries and a drizzle of honey for a sweet treat. If you're in the mood for savory, add a dollop of crème fraîche and a sprinkle of chives. Pair it with a side of smoked salmon for an extra special brunch.
Start by grabbing a medium-sized mixing bowl. In it, whisk together your dry ingredients: buckwheat flour, sugar, salt, and baking powder. This step ensures everything is evenly distributed and you won't end up with a clump of baking powder in a single pancake.
Next, slowly pour in the milk and water. Stir as you go, aiming for a smooth batter without lumps. If you've ever made pancakes before, you know the drill: too much mixing can make them tough, so mix just until combined.
Now, heat up your griddle or non-stick skillet over medium heat. A drop of water should sizzle and evaporate almost immediately when it's ready. Lightly butter the surface, just enough to coat it—a thin layer helps give the pancakes their golden-brown color.
With your griddle hot and ready, pour about 1/4 cup of batter for each pancake. Keep an eye out for bubbles forming on the surface; that's your cue to flip. This usually takes about 2-3 minutes. Once flipped, cook the other side for another 1-2 minutes until they're a lovely golden brown.
Repeat the process with the remaining batter. Remember to re-butter the griddle lightly between batches to keep things from sticking.
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