I recommend mixing buckwheat flour in half with wheat flour, otherwise the dough will simply break when turned over. In general, buckwheat pancakes can be served with any fillings to your taste, but they combine best with salty ones.
Ingredients
- Milk (warm) – 450 ml
- Buckwheat flour - 150 g
- Flour - 100 g
- Chicken eggs - 2 pieces
- Sugar - 0,5 tsp.
- Salt - 0,25 tsp.
- Vegetable oil - 2 art.l.
Step-by-step cooking recipe
Beat eggs with sugar and salt with a mixer.
Add half the milk and stir.
Mix buckwheat and wheat flour.
In small portions, pour the flour into a bowl with egg-milk mixture. Beat with a mixer at low speed for 3-5 minutes.
Pour in the remaining milk, 1 tbsp vegetable oil and mix everything well again.
Grease a heated frying pan with oil with a silicone brush, pour a little dough and spread evenly over the entire surface.
Fry the pancake until golden brown on both sides. Repeat the steps with the rest of the test.
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