Sift 200 g of flour and 200 g of buckwheat flour. Prepare a smooth dough with the addition of 2 beaten eggs, 25 g of pig fat, 30 cl of milk and 25 cl of beer. Make small pancakes from the dough in the classic way in a frying pan. But use pig fat instead of butter to bake them. Cover a pancake generously with Herve cheese and put a second cookie on top. Heat in the same pan for a short while until the cheese melts. The finish is done with a few twists from the pepper mill on the top pancake and on top of that comes knob of butter. Serve hot or lukewarm and serve with a blonde Binchoise or Chimay Trappist beer. Something strange is going on with these pancakes. Some recipes are made exclusively with buckwheat flour. Others add the triple of blond beer. And there is also a series of recipes in which 40 to 100 g (!) of baker's yeast goes into the dough. Here the more traditional pancake batter was chosen, without yeast.

The doubles of Binche - Les doubles de Binche  

buckwheat flour pastry flour Eggs blond Binchoise or other blond beer
Photo: Wikimedia
Binche is known for his Gilles and the carnival. These 'doubles de Binche' were originally eaten mainly at Mardi Gras. 
milk Herve cheese pig fat butter freshly ground pepper
A Recipe Guide For The Amateur Chef Belgian Cuisine

The doubles of

Binche - Les

doubles de Binche  

Sift 200 g of flour and 200 g of buckwheat flour. Prepare a smooth dough with the addition of 2 beaten eggs, 25 g of pig fat, 30 cl of milk and 25 cl of beer. Make small pancakes from the dough in the classic way in a frying pan. But use pig fat instead of butter to bake them. Cover a pancake generously with Herve cheese and put a second cookie on top. Heat in the same pan for a short while until the cheese melts. The finish is done with a few twists from the pepper mill on the top pancake and on top of that comes knob of butter. Serve hot or lukewarm and serve with a blonde Binchoise or Chimay Trappist beer. Something strange is going on with these pancakes. Some recipes are made exclusively with buckwheat flour. Others add the triple of blond beer. And there is also a series of recipes in which 40 to 100 g (!) of baker's yeast goes into the dough. Here the more traditional pancake batter was chosen, without yeast.
buckwheat flour pastry flour Eggs blond Binchoise or other blond beer
Binche is known for his Gilles and the carnival. These 'doubles de Binche' were originally eaten mainly at Mardi Gras. 
milk Herve cheese pig fat butter freshly ground pepper
a recipe guide for the amateur chef Belgian Cuisine
Photo: Wikimedia