Les bonnes bouquettes

500g buckwheat flour ;

500gr wheat flour ;

50gr yeast ;

250gr lard ; 

a little butter ;

Corinths (optional)

sugar or brown sugar (optional)

Preparing the dough: 

Mix the buckwheat flour and wheat flour in a bowl. Add a pinch of salt. Make a fountain (a hole) in the mixture.

In another bowl, dissolve 50g of yeast in a little warm water. In the first bowl, slowly pour the water and yeast mixture into the flours. Beat briskly until the dough is smooth and lump-free. Leave the dough to rise in a fairly warm place (it should double in volume). 

Separately, for the baking, mix the butter and lard. Melt slightly. 

Cooking the boûkètes : 

In a pancake pan (at best), heat a knob of the butter and lard mixture. Whilst pouring in the liquid, keep the pan turning. Once the pancake is ready, keep it warm on a plate. Sprinkle with brown sugar or sugar to taste. Repeat for each boûquète.

Instead of sprinkling directly with brown sugar or sugar after cooking. You can sprinkle with light or dark brown sugar just before serving hot!