Buckwheat pancakes for breakfast
4 servings
30 minutes
The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
Calories500kcal
Proteins17.9grams
Fats10.5grams
Carbohydrates85.4grams
Wheat flour
175
g
Buckwheat flour
175
g
Chicken egg
1
pc
Milk
800
ml
Sugar
3
tbsp
Baking powder (raising agent)
2.5
tbsp
Salt
0.5
tsp
1
Mix two types of flour, then add salt and baking powder.
- Wheat flour: 175 g
- Buckwheat flour: 175 g
- Salt: 0.5 teaspoon
- Baking powder (raising agent): 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.
- 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.
