Buckwheat pancakes for breakfast

4 servings

30 minutes

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Energy value per serving

• Calories: 500
• Proteins: 17.9g
• Fats: 10.5g
• Carbohydrates: 85.4g

Ingredients

• Wheat flour: 175 g
• Buckwheat flour: 175 g
• Chicken egg: 1 pc
• Milk: 800 ml
• Sugar: 3 tbsp
• Baking powder: 2.5 tbsp
• Salt: 0.5 tsp

Cooking steps

1. Mix two types of flour, then add salt and baking powder.

   Required ingredients:

   • Wheat flour: 175 g
   • Buckwheat flour: 175 g
   • Salt: 0.5 teaspoon
   • Baking powder: 2.5 tablespoons

2. Beat sugar and eggs in a bowl, then add milk to the mixture. Slowly add all the flour to the egg mixture in small batches, mixing well. The result should be a smooth and uniform liquid batter.

   Required ingredients:

   • Sugar: 3 tablespoons
   • Chicken egg: 1 piece
   • Milk: 800 ml

3. Fry the pancakes in a hot pan until cooked on both sides. You can lightly grease the pan, but they bake well without oil.