Everyone at home, the opportunity to take the time to cook. And what could be more fun than making good pancakes with the children? Yes, but now, while the essential ingredients of this Proust madeleine are becoming scarce on the shelves during this period of confinement, we have found 3 plan B …
We give you three gluten-free alternative tips to treat yourself!
1. Buckwheat pancake
Photo credit: Mille-feuilles of crispy buckwheat pancakes with artichoke cream, chicken rillettes and marinated zucchini
The historical point
Arrived in Brittany in the 13th century following the crusades in Asia, buckwheat inspired the gastronomy of northern France for the preparation of pancakes. They are traditionally prepared there in butter, in a pan to taste them salted!
The + nutrition?
Gluten-free buckwheat flour is rich in vegetable proteins and fibers.
The recipe
Mix 250g of buckwheat flour (with an optional egg yolk) and 500ml of water. Separately, beat the egg whites with salt, pepper and a spoonful of flour before adding to the first preparation and let stand for 1 hour. Cook! To garnish as you wish, why not with white ham and a touch of Mushroom Condiment with Black Summer Truffle or with Organic Pork Rillettes with Black Pepper for a delicious nod to Breton Sausage-Galettes?
2. the taloa
Crédit photo : Dessine moi un mouton
The historical point
Popularized among the Mayas, corn flour arrived with migrations in the Basque country in the 16th century where it quickly became the basis of farm bread. “Talo”, or “Taloa” in Basque (plural “Taloak”), is a thick pancake that can be eaten on the go, sweet or savory.
The + nutrition?
Corn flour is gluten free and rich in antioxidants!
The recipe
For 4 taloak, pour 1 glass of flour (about 100g) in the same volume of boiling water then mix for 5 minutes with a wooden spoon.
Let cool, flower the work surface then roll out the dough in 4 circles 4cm thick. Then grill them for three minutes in a very hot pan or plancha, topped with the classic belly cheese duo, or for a veggie version, our Organic Fine Pepper Cream and our Grilled Eggplant Antipasti in Olive Oil Extra Virgin.
3. The socca or farinata
Crédit photo et recette : @la_cuisine_cest_simple de Myriam Baya
The historical point
It is a Mediterranean recipe that has been tasted since the Middle Ages in north-western Italy and since the Napoleonic era in south-eastern France. Made from chickpea flour, it is cooked in large pancakes in the pizza oven that we share!
The + nutrition?
Gluten-free, it is rich in fibers, vitamins and minerals!
The recipe
Mix 250g of chickpea flour with a pinch of salt and freshly ground pepper, 2 tablespoons of olive oil and 500ml of water.
Pour 4 tablespoons of oil on a baking sheet, put it in the very hot oven for 5 minutes, then pour the dough on the baking sheet and return to the oven for 10 minutes on grill mode. Cut and serve hot and well peppered with our Organic Fine Cream of Chickpeas with Lemon and Cumin or our Organic Fine Cream of Black Olives from Drôme Provençale.
