In the city of Liege in Belgium it is tradition to make the "boukete" on Christmas eve for the pleasure of kids and grown ups alike. They consist of thick buckwheat pancakes flavoured with rum and raisins.

Recipe for 10 to 20 Belgian Christmas pancakes:
  • 500g strong flour
  • 500g buckwheat flour
  • 75g fresh yeast
  • 3 eggs
  • 50 cl milk
  • 50 cl water
  • some rum
  • some raisins
  • 2 tablespoons caster sugar
  • some unrefined, granulated sugar
  • butter for the cooking
Mix the yeast in some warm milk with two tablespoons of caster sugar.

In a large bowl, mix both flour, a pinch of salt and make well in the middle. Pour the yeast and start bringing in some the four. Add the eggs and make a dough with these few ingredients. Cover and allow to raise for a couple of hours, covered in a warm place.

Then add the milk and the water (warm). Mix well and strain to avoid lumps. Add 10cl of rum.
Allow the batter to raise for another couple of hours.

Meanwhile soak the raisins in some rum.

Cook a small ladle of batter at a time on a buttered frying pan, as you cook them add few raisins to the pancake.

Serve warm with some unrefined granulated sugar and a glass of mulled wine.

Nut free and suitable for pregnant women.