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by Josée Fiset

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Buckwheat pancakes and grilled salt pork from my family’s farm

The most delicious buckwheat pancakes are perfectly salted and are made from a batter containing more water than flour. After cooking, if there are any left over, keep them on hand to reheat in the oven the next day or in a toaster, folded in half. If you prepare the mixture the night before, make sure to add the baking soda only before cooking the pancakes.

Preparation : 30 minutes

Baking : 30 minutes

Efficiency : Approximately 10 pancakes

Raising : 30 minutes


For serving


1. In a large bowl, mix together the flour, salt and baking soda.

2. Gradually add water, whisking until the mixture is smooth. It is important to incorporate air while whisking. Cover and let sit for at least 30 minutes or preferably overnight.

3. Place the pork in a pot and cover with milk. Bring to a boil and simmer for 5 minutes to desalt it. Drain and dry well.

4. In a large pan over medium-high heat, grill the slices of pork on each side. Pour the fat into a small bowl. Keep warm.

5. Stir the batter. Add water as needed if the texture seems too thick.

6. Heat a cast-iron crepe pan on medium-high heat. The pan must be kept very hot. Using paper towel, rub a little oil on the pan. Pour approximately 1/3 cup (75 ml) of batter for each pancake and let it spread naturally to form a thick pancake or spread it out to obtain a thinner pancake. Bubbles should form.

7. Using a spatula, turn the pancake when it is dry on the top and well grilled underneath, otherwise it will stick to the pan. Adjust the temperature of the heat as needed. The cooking time is approximately 1 to 1 1/2 minutes on each side. Keep warm

8. Prepare a first course by melting butter over the pancakes and accompany with the grilled salt pork. For the second course, serve the pancakes with maple syrup or molasses.

9. For an even more indulgent feast, dip small pieces of pancake in the cooking fat of the grilled pork.


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