When we were on holiday in France this summer, we ate a lot of the buckwheat pancakes, both in restaurants and from the supermarket. We brought a couple of bags of buckwheat flour home with us and I meant to have a go at making when we got back.

I made a thin batter from

• 250 g buckwheat
• 3 small eggs
• about 500ml of 50:50 milk and water
• 60g melted butter
• pinch of salt

I'm not sure exactly how much liquid I added - I kept adding it until the mixture looked right and gave a decent thickness of pancake.

My pancakes weren't quite as flexible as the ones we had on holiday - it was hard to get them as thin and not break them while getting them out of the pan, so I made them a bit thicker. They tasted similar enough to the genuine french ones.