Buckwheat pancakes
10 servings
60 minutes
Buckwheat pancakes are a unique blend of nutritious buckwheat and the tender texture of traditional American pancakes. Buckwheat, known for its health benefits, makes these pancakes not only filling but also rich in nutty flavor. Natural honey adds a light sweetness, while sea salt enhances the depth of flavor nuances. Inspired by Russian cuisine but adapted to American traditions, these pancakes can be served as a standalone dish for breakfast or a light dinner. They pair wonderfully with yogurt, fresh berries, or an extra drizzle of honey. The simplicity of preparation makes them an ideal choice for a cozy family gathering.
1
Cook buckwheat (1 cup of grains in 2 cups of water). Cool down. Whisk the eggs lightly with a pinch of salt. Combine the egg mixture with the buckwheat. If the honey is thick, warm it slightly until it becomes a transparent syrup. If the honey is already transparent, just warm it a bit. Add the warm honey to the egg-buckwheat mixture. Mix well until smooth.
- Buckwheat groats: 1 glass
- Water: 2 glasss
- Chicken egg: 2 pieces
- Honey: 2 tablespoons
- Sea salt: to taste
2
Heat vegetable oil in a pan.
- Vegetable oil: to taste
3
Fry like regular pancakes for about 1.5–2 minutes on each side.
