Waking into the kitchen one morning recently, I saw a box of pancake mix on a counter. It looked like it was from a health food store, and when I tried making up a batch, the mixture was less like pancakes and more like mortar waiting to be applied to bricks. 

At that point, I started thinking about a "buckwheat Galette," which is sort of like a crepe, Breton style. Our American pancakes are their fatter cousin. While we cover ours with syrup, the Breton original are filled with meat,eggs, fish, jam, sugar or cheese. 

I found a recipe for Galettes using buckwheat flour on the blog, Chocolate and Zucchini, and could put together enough of the ingredients from what I had in my kitchen. I did have to let the dough rest 30 minutes. Feeling impatient, I went with an addition of rising agents, baking soda and baking powder.

Voila, buckwheat pancakes! These were a world apart from the traditonally crisp, lacy Galette Breton. But they worked out just as nicely, without fillings!