Preparation:

For the cake batter :

Start by making the dough. Put the flour and salt in a large bowl and mix with a wooden spoon.

Add the water in a steady stream, while continuing to mix thoroughly for 3 minutes. The batter should have the consistency of a pancake batter: fluid without being liquid. If the batter is too thick, add a little water.

Cover the bowl and leave the dough to rest in a cool place for one hour.

For the dressing :

Meanwhile, prepare the dressing. Place the mustard, vinegar, salt and pepper in a bowl and whisk together. Then gradually drizzle in the oil while continuing to mix to emulsify the sauce.

Adjust the seasoning to your taste and reserve the dressing.

For the filling :

Start preparing the filling.

Spread the walnuts on a baking tray and roast them in a preheated oven at 180°C for 7 to 10 minutes. Be careful not to burn them.

Take the nuts out of the oven, chop them coarsely and set them aside.

Cut off the ends of the courgettes but do not peel them! Split them in half lengthwise and cut them into thin sections (3 mm, more or less).

Heat the olive oil in a pan. Add the minced shallot and cook until soft, about 2-3 minutes.

Add the courgettes and a pinch of salt and brown the mixture well, about 5-7 minutes. Keep warm.

Take the batter out of the fridge and make the patties one by one on a hot oiled pancake pan until the batter is used up.

Line the left half of each patty with the courgettes, followed by the sliced organic Petit Lorrain.

Close the patties, sprinkle with nuts and finish with the agave syrup.

Serve the patties warm with salad and vinaigrette!

These buckwheat pancakes will amaze you with their ease of preparation! They are completely vegan and gluten-free: they will awaken your taste buds.

To be shared during a convivial moment!