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Buckwheat Galette with Melted Cheese and Ham

Lace-thin with a delicately crisp edge, the French certainly know how to do pancakes. Especially when filled with ham and oozing cheese…

Serves 2 Total Time 10 mins


  • 100g buckwheat flour 
  • 1 medium egg 
  • 200ml water
  • olive oil, for frying 
  • 100g grated emmental or other melting cheese
  • 4 slices cooked ham 
  • handful cornichons
  • 40g pea shoots


  1. Sift the flour into a mixing bowl and season. Crack in the egg and gradually add the water, beating continuously until it forms a thick batter with the texture of double cream. Set aside to rest (if you have time). 
  2. Heat a little oil in a small frying pan over medium heat. Add 2 tbsp of batter and swirl to cover the base of the pan.
  3. Cook for 2 mins, or until golden brown and easy to loosen from the pan. Flip onto the other side, sprinkle half with cheese and fry for another minute or until melting.
  4. Add a slice of ham and fold over. Remove from the pan and keep warm. Repeat to make the next pancake. 
  5. Serve with cornichons and pea shoots.

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