Buckwheat pancakes

2 servings

45 minutes

Buckwheat pancakes are a traditional dish of European cuisine with deep historical roots. In ancient times, they were especially popular among peasants due to the simplicity of ingredients and the nutritional properties of buckwheat flour. Their taste is rich, slightly nutty, with subtle spicy notes from the addition of ginger. The light airiness of the batter is achieved through baking soda, while the crispy golden crust comes from proper frying in a hot pan. These pancakes pair well with both honey or jam and savory toppings like sour cream or smoked fish. They are perfect for a cozy breakfast or light dinner, providing warmth and richness in every bite.

Energy value per serving

• Calories: 167
• Proteins: 6.3g
• Fats: 1.3g
• Carbohydrates: 34g

Ingredients

• Buckwheat flour: 1 glass
• Water: 2 glass
• Soda: 0.5 tsp
• Salt: 0.3 tsp
• Ground ginger: to taste

Cooking steps

1. Mix all dry ingredients for the pancakes in a bowl.

   Required ingredients:

   • Buckwheat flour: 1 glass
   • Soda: 0.5 teaspoon
   • Salt: 0.3 teaspoon
   • Ground ginger:  to taste

2. Gradually add water while constantly whisking until the dough becomes smooth.

   Required ingredients:

   • Water: 2 glasss

3. Leave at room temperature for 30 minutes.

4. Fry the pancakes on a hot non-stick pan on both sides until golden brown.