Pampadelle from Ardèche

It has been a little while since my last post. I started a few other endeavors which have been absorbing a great part of my time. Luckily all in the culinary world. More on my developing ‘cuisine’ ventures soon.
This morning, while making breakfast, I decided to take the time to snap a few photos so I could share an old tradition my grandmother used to make for me: pampadelle.

20140320-220211.jpgI don’t believe anyone in France would know what Pampadelle is unless they are actually from Ardèche. It is simply a type of crêpe or flat pancake made with an egg, a little flour and some water or milk. Here’s the new version I prepared to rediscover my origins.

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Ingredients:
1 fresh farm egg
1 Tbsp amaranth flour (or all purpose)
1 Tbsp buckwheat flour (or all purpose)
2 Tbsp sliced almonds
3 Tbsp coconut milk
A few drops vanilla
A little maple syrup
A little grape seed oil

20140321-234521.jpgWhisk the egg with a few drops of vanilla until completely mixed.

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Add 3 tablespoons of coconut milk and thoroughly mix.

20140321-234659.jpgAdd the Amaranth and Buckwheat flours. Continue to mix.

20140321-234806.jpgAdd a generous tablespoon of sliced almonds and mix together.

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Heat a little grapeseed oil in a heavy bottom pan and pour the mixture, swirling the pan to make sure the batter coats the entire bottom of the pan.

20140321-235018.jpgCook on medium heat until the sides lift, or detach from the pan.

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Flip it to cook the other side briefly.

20140321-235300.jpgServe and top with a few additional sliced almonds and a little maple syrup.

Enjoy!

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