Discovering France's culinary secret: The art of bourriol pancakes
French cuisine is famous for its pancakes. In a country renowned for its wine and cheese, you can find them in many restaurants or buy them from a street-side stall. Besides the classic crêpes, you can also find another equally tasty version of this iconic dish.
France is famous for its culinary diversity. Many people associate it with frog legs, snails, and baguettes, but there is also room for pancakes. Every region has its unique version, and in Cantal, it's the bourriol. This dish impresses with its simplicity and rich flavour, which will satisfy even the most demanding palates. However, you don't need to travel to France to try this delicacy—you can recreate its taste in your own kitchen.
How to prepare bourriol?
Its secret lies in buckwheat flour, which gives it a distinctive, slightly nutty flavour and darker colour. If you are looking for an alternative to traditional pancakes, bourriol will certainly appeal to you.
Ingredients:
- 1 cup wheat flour
- 2 cups buckwheat flour
- 1 teaspoon sourdough starter or 1 teaspoon baking powder
- 3 cups buttermilk
- a pinch of salt
- oil for frying
Preparation method:
- In a large bowl, combine the wheat flour with the buckwheat flour in a 1:2 ratio.
- Add the sourdough starter or use baking powder.
- Gradually add the buttermilk, stirring until you achieve a consistency slightly thicker than traditional pancake batter.
- Let the batter rest for at least an hour, or preferably overnight.
- Heat the pan and coat it with oil.
- Pour portions of the batter onto the pan and fry the pancakes on both sides until golden brown.
How to serve buckwheat flour pancakes?
Bourriol tastes best in the evening, served with a light salad. It's the perfect combination for those seeking a light yet filling meal. Bourriol is often served with local cheeses like Cantal or Saint-Nectaire and with cold cuts. In the past, it was eaten plain, like bread.
French buckwheat pancakes can also be served sweet, for example, with melted butter, cream, and blueberries.
Homemade buckwheat flour
If you can't find buckwheat flour in the store but are tempted by French bourriol, make it yourself at home.
- Select white (untoasted) or toasted buckwheat groats, according to your taste preferences. White groats will give you milder flour, while toasted will provide a more intense, nutty flavour.
- Put the groats in a coffee grinder or blender. Grind on high speed for a few minutes until you achieve a flour-like consistency. If you are using a blender, you may need to stop and stir the groats multiple times to get evenly ground flour.
- If you want to obtain very fine flour, you can sift it through a sieve.
- Store buckwheat flour in an airtight container, in a dry and cool place.
