Buckwheat mini pancakes
3 servings
30 minutes
Buckwheat mini pancakes are a delicate and aromatic dish of Russian cuisine that combines simplicity and rich flavor. Buckwheat flour gives them a light nutty note, while skim milk makes the texture airy. Historically, buckwheat was one of the main grains in Russia, valued for its nutrition and accessibility. These miniature pancakes are perfect for breakfast or a light snack, especially when paired with sour cream, honey, or berries. They are convenient to serve at buffets or prepare for children since they are small and easily digestible. The golden crust and soft center make them a true culinary delight, while preparation is quick and simple. This dish connects tradition and modernity, delighting with its taste and health benefits.
1
Sift flour into a deep bowl, add an egg and mix. Add salt and gradually pour in milk while constantly stirring. Mix until a smooth, homogeneous dough is obtained.
- Buckwheat flour: 150 g
- Chicken egg: 1 piece
- Salt: pinch
- Skimmed milk: 400 ml
2
Heat the pan and grease it with a little vegetable oil. Pour in 1 ladle of batter and cook the pancakes for 2 minutes on each side. It's better to use a small pan for uniform pancakes.
