Buckwheat pancakes
Preparation time:
20 minutes
Cooking Time:
30 minutes
Number of people:
Difficulty:
6
Easy
Buckwheat pancakes can be served with sweet fillings such as jam, honey, nuts or cottage cheese, or with savory additions such as cheese, ham, cream or vegetables. Serve them warm and enjoy their unique texture and taste.
Ingredients:
150 g buckwheat flour
100 g wheat flour (you can use just buckwheat flour, but the pancakes will be less elastic)
2.5 dl milk (or plant-based drink)
1.5 dl mineral water (optional for light pancakes)
2 eggs
1 tablespoon oil (or melted butter)
1 pinch of salt
Procedure:
Dough preparation:
In a large bowl, mix the buckwheat flour and salt.
Add the eggs and gradually pour in the milk, stirring constantly until you get a smooth mixture without lumps.
Finally, add mineral water and oil and mix well.
Let the dough rest for 10–15 minutes.
Baking pancakes:
Heat a frying pan and lightly grease it.
Pour a little batter with a ladle and spread it evenly across the pan.
Cook for about 1–2 minutes on one side, then flip and cook on the other side.
Repeat the process until you have used up all the dough.