You will enjoy these galettes on cold automn and winter days. They are served with butter, cheddar and molasses as a dessert. For best flavor I buy the newly ground buckwheat flour in early october.
Mix flour, baking soda and salt in a large bowl or the bowl of a standing mixer. Gradually whisk in the water until well blended. Reserve 30 Minutes at room temperature.
Heat a large cast iron griddle, skillet or a wooden stove over medium-high heat. Pour a laddle of dough when griddle is hot, spread the dough with the back of the laddle and cook until the galette is no more shiny and dry on the edge. Turn and cook until underside is brown and the galette doesn't stick to the griddle. Whisk dough before cooking each batch of galettes.
Serving Size galettes