A 600 year-old Mardi Gras tradition & recipe!

buckwheat flour

🥗Healthier: oat flour

💰Cheaper: whole wheat flour

Oat flour is gluten-free and offers a nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique taste.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

Add 200 g all-purpose flour and 200 g buckwheat flour to a large bowl with 1 teaspoon of salt and whisk together.

Make a well in the center and add 300 ml whole milk and 250 ml strong blonde Belgian beer.

Add 2 beaten eggs and whisk everything together until smooth.

Whisk in 2 tablespoons of melted lard (or substitute with unsalted butter).

Heat a small skillet and add a teaspoon of lard or butter to coat the skillet and get hot but not smoking.

Add about 1/4 cup (60 ml) of batter to the skillet and use the bottom of the ladle to spread it into a 4-inch (10 cm) circle.

Cook until bubbles appear throughout the pancake and the underside is golden, then flip and cook for about 30 seconds until blistered and lightly golden.

Repeat the cooking process for the remaining batter.

To serve, add a teaspoon of lard or butter to the pan and warm a pancake, then add shredded gouda cheese and top with a second pancake to melt the cheese.

Flip briefly to warm the top pancake and serve with a dollop of lard or butter, a sprinkle of salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens