Buckwheat Pancakes with Seaweed Sardine Rillettes

Pancakes: Mix the flours, baking powder, and salt in a bowl. In a small bowl, lightly beat the two eggs. Add the oil, then the cider. Mix. Let the batter rest for 15 minutes. Small bubbles will form on the surface of the batter. Meanwhile, preheat the skillet that you have lightly greased or use a non-stick skillet. Pour a small ladle of batter into the skillet. Cook for 1 to 2 minutes, then using a spatula, flip the pancake and cook for about 1 minute or until it is golden brown. To keep them warm, you can place them on a plate set over a water bath or in an oven at 50°C covered with a shallow plate.

Sardine Rillettes with Seaweed: Rehydrate the seaweed in lemon juice. Soften the butter (or spreadable cheese). Add the sardines, oil, lemon vinegar, capers, and chopped garlic.

Mix everything together and add the seaweed and lemon juice. Store in a jar in the refrigerator.

To finish