Limousin tourtous with buckwheat flour

Directions

1. In a bowl, dissolve the yeast in 50 ml of lukewarm water (or lukewarm water-milk mixture). ≈ 3 min
2. In a large mixing bowl (once the dough has risen), combine the buckwheat flour and wheat flour. ≈ 4 min
3. Add the diluted yeast and salt, then the remaining lukewarm water, stirring until you have a batter similar to that used for pancakes. ≈ 3 min
4. Let it rest and rise for at least 2 hours in a warm room, covered with a dishcloth. When foam appears on the surface, gently stir with a spatula. The batter should be slightly thicker than a standard pancake batter; add a little warm water if needed to loosen it. ⏱ 2 hr
5. Heat a frying pan with lard (or lightly salted bacon fat), pour in a ladle of batter, and cook like a pancake, flipping with a spatula without browning the bottom. ⏱ ≈ 7 min
6. Keep the chicks warm as they grow. ≈ 3 min
7. If you make it regularly, keep some of the starter aside to use as a starter for the next time. ≈ 2 min
8. Do not add any eggs or oil to the mixture, to stay true to the original recipe. ≈ 3 min