Buckwheat pancakes with sparkling water

We are used to making our pancakes with milk, while sparkling water has the advantage of relaxing the dough and making it more fluid. Buckwheat flour, which does not contain gluten, is added to turn the pancakes into a delicate and airy meal. All that’s left to do is garnish with delicious caramelized apples for a 100% local lunch.

Pancake dough

• 150 g (1 cup) buckwheat flour
• 1/2 cup (75 g) unbleached all-purpose flour
• 1/4 teaspoon (1 ml) salt
• 2 eggs
• 500 ml (2 cups) sparkling water
• 30 ml (2 tbsp.) Melted butter, plus more for cooking
• 30 ml (2 tbsp.) Maple syrup, and more for serving

Caramelized apples (optional)

• 3 Empire apples, cored and cut into 1/2-inch (1 cm) thick rounds
• 45 ml (3 tbsp.) Maple syrup
• 15 ml (1 tbsp.) Butter

• Pancake dough

  1. In a bowl, combine the flours with the salt. Add the eggs, 250 ml (1 cup) of the sparkling water and the melted butter. Mix well with a whisk until the dough is smooth. Stir in the rest of the sparkling water and maple syrup.
  2. Heat a nonstick skillet about 7 inches (18 cm) in diameter over medium-high heat. When the pan is hot, brush it with butter with a brush.
  3. For each pancake, pour about 60 ml (cup) of batter in the center of the pan. As you rotate the pan, spread the dough evenly to cover the entire bottom. When the rim peels off easily and begins to brown, i.e. after about 1 minute, flip the pancake using a spatula. Continue cooking for 30 seconds and remove the pancake from the pan. Reserve on a plate.

  Caramelized apples

  4. In another large skillet over high heat, brown half the apple slices at a time, on both sides, in the maple syrup and butter.
  5. Serve the pancakes with the caramelized apples or berries. Add maple syrup, if desired.