Thin buckwheat pancakes
4 servings
90 minutes
Buckwheat flour gives pancakes a special, slightly nutty taste and a pleasant "tanned" color. They are always prepared with wheat flour - otherwise the dough will simply fall apart into separate fragments. It is good to add buckwheat honey to such pancakes or make them unsweetened and serve with salted fish and sour cream. And the next day they can be fried in a frying pan and they will turn into crispy biscuits.
1
Melt the butter in a pan.
- Butter: 5 tablespoon
2
In a bowl, mix melted butter, both flours, milk, eggs, and salt. Whisk or blend. Let the dough sit at room temperature for 1 hour. Optionally, stir in parsley.
- Butter: 5 tablespoon
- Wheat flour: 0.3 glass
- Buckwheat flour: 0.6 glass
- Milk: 1.8 glass
- Chicken egg: 3 pieces
- Salt: 0.5 teaspoon
- Chopped parsley: 0.3 glass
3
Preheat the oven to 150 degrees.
4
Heat the pan well over medium heat. Lightly grease with butter and pour in some batter, spreading it over the surface. Fry for 2 minutes and carefully flip. Fry for another 30 seconds. Transfer to a plate.
- Butter: 5 tablespoon
5
Repeat the same with the remaining dough, wrap the pancakes in a damp towel, and send them to the oven for 10 minutes.
