Thin buckwheat pancakes

4 servings

30 minutes

Buckwheat pancakes are an ancient European recipe rooted in rural traditions. The combination of buckwheat and wheat flour gives them a delicate texture and a light nutty flavor. Warm milk and eggs add airiness to the batter, while vegetable oil makes the pancakes elastic and appetizing. They pair wonderfully with honey, sour cream, or berry jams, turning an ordinary breakfast into a true gastronomic celebration. They can be served sweet or savory, filled with cottage cheese, mushrooms, or even fish. Buckwheat pancakes are not just a treat but an opportunity to touch European culinary traditions and enjoy a simple yet exquisite taste.

Energy value per serving

• Calories: 375.1
• Proteins: 14.4g
• Fats: 20.5g
• Carbohydrates: 33.2g

Ingredients

• Wheat flour: 4 tbsp
• Buckwheat flour: 40 g
• Chicken egg: 4 pc
• Milk: 0.5 l
• Salt: pinch
• Vegetable oil: 2 tbsp
• Sugar: 2 tbsp

Cooking steps

1. Heat the milk, add the yolks, salt, sugar, buckwheat and wheat flour. Mix well until a smooth batter without lumps is obtained.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Milk: 0.5 l
   • Salt:  pinch
   • Sugar: 2 tablespoons
   • Buckwheat flour: 40 g
   • Wheat flour: 4 tablespoons

2. Add a tablespoon of vegetable oil, mix well again, and if possible, let the dough rest for 20-30 minutes.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

3. Add the egg whites, mix well again, and you can bake.

   Required ingredients:

   • Chicken egg: 4 pieces