Tasty buckwheat and beans

This hearty combo of buckwheat pancakes and baked beans brings together cozy flavors from both Quebec and Brittany. Every bite feels like a comfort trip straight to the heart of real homestyle food.

I still laugh about making this for some French pals visiting Quebec. They scarfed it down so fast and begged me for how to make it before even finishing their plates.

Tasty Ingredients

• 200g smoked bacon: go for nicely marbled farm bacon if you can for better flavor
• 2 tbsp ketchup: gives that sweet and tangy lift
• 1 egg: keeps the batter together and add some stretch
• 500ml chicken stock: homemade broth really ups your bean game
• 1 tsp paprika: brings a light smoky hit
• 2 tbsp mustard: old-style mustard gives extra boldness
• 500ml water: use plain cold water or mix in a little milk for fluffier pancakes
• 60ml maple syrup: the best real syrup tastes pure and rich
• 1 onion, chopped: brings a soft, sweet touch
• 250g buckwheat flour: gives nutty depth and a lovely brown look
• Oil or melted butter: helps things not stick while cooking and adds a buttery hint
• Pinch of salt: brightens up the buckwheat
• 500g dried white beans: pick good beans for nicer texture

Step-by-Step Pancakes:

First, warm up your crepe pan or griddle on medium. Grease it lightly. Scoop some batter in the middle, swirl it quick so you get a thin layer. Cook around 2 minutes—edges will loosen up. Flip, let it finish for another minute or two.

Let Batter Sit:

Don't forget to give your batter at least 30 minutes on the counter. This downtime helps it smooth out and soaks up the liquid for a better texture.

Mix the Batter:

Start with buckwheat flour and a sprinkle of salt in a large bowl. Toss in the egg. Pour in the water bit by bit while whisking so you don't get lumps. You want it runny, not watery.

Prep the Beans:

If you're using dried beans, soak them all night in a lot of cold water. Drain, then simmer in a big pot for about an hour until firm but soft. Drain again and set aside.

Sizzle the Flavors:

Grab a big pot or Dutch oven. Cook up smoky bacon cubes on medium until they brown a bit and get juicy. Add the chopped onion, let it go until it's soft and just browning.

Let It Bubble:

Stir in your cooked beans, along with bacon and onion. Toss in the maple syrup, both mustards, ketchup, and paprika. Mix well, then pour in the stock. Don't go overboard with salt or pepper because the bacon is already salty. Lid on, super low heat, about 1 and a half hours. Stir now and then so nothing sticks and burns.

If you want a secret touch, go for maple syrup. The first switch I made from molasses to home-tapped maple syrup blew my mind. The woodsy sweetness goes perfectly with smokey bacon and earthy beans.

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Storing and Getting Ahead

You can stack up the buckwheat pancakes with parchment in between so they won't stick. They hold up well in the fridge for three days. Heat them up quick in a hot pan or zap them in the microwave.

Swaps and Tweaks

If you're low on time, feel free to grab canned white beans. Rinse them well and cut cook time to about 45 minutes. Want it veggie? Use smoked mushrooms instead of bacon and switch to veggie broth. Still comes out great with a woodsy hint.

Background and Traditions

It's a mashup of two classic traditions—Brittany's pancakes meet Quebec's baked beans. In Quebec, folks made beans Saturday night and let them slowly cook all night for a Sunday breakfast treat. Lumberjacks used to pack this filling dish for long days out in the frozen woods too.

How to Serve

Ladle baked beans over the pancakes generously. For a fancier touch, fold the pancakes into neat little squares with beans tucked inside. Add a scoop of crème fraîche and chopped chives on top if you're feeling extra.

Pro Tips

• Don't forget to use a well-heated pan for pancakes. You'll get crispy edges and a nice color
• Want richer beans? Bake them covered at 150°C for 2 hours
• If the sauce is runny at the end, just simmer with the lid off for 15 extra minutes

Frequently Asked Questions

→ Can I use store-bought buckwheat pancakes?

Of course, store-bought pancakes are a great time-saver. Just warm them up before serving.

→ How can I swap dry beans for canned ones?

If you’re using canned beans, simply drain and rinse them, then add them directly to the pot. No need to soak or pre-cook.

→ What other toppings work well with buckwheat pancakes?

You can try sauteed mushrooms, creamy spinach, or even cheese and ham for new flavors.

→ Can I substitute maple syrup in the recipe?

Absolutely! Go with molasses, honey, or brown sugar for that sweet, caramel-like hint.

→ Any tips for the perfect pancake batter?

For a smooth batter, sift the buckwheat flour, whisk gently to avoid lumps, and always let the batter rest for at least 30 minutes.