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Buckwheat pancakes for breakfast

4 servings

30 minutes

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

500

kcal

17.9g

grams

10.5g

grams

85.4g

grams

Ingredients

4servings

175

g

Buckwheat flour

175

g

1

pc

800

ml

3

tbsp

Baking powder (raising agent)

2.5

tbsp

0.5

tsp

Cooking steps

1
Mix two types of flour, then add salt and baking powder.
Required ingredients:
1. Wheat flour: 175 g
2. Buckwheat flour: 175 g
3. Salt: 0.5 teaspoon
4. 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.
Required ingredients:
1. Sugar: 3 tablespoons
2. Chicken egg: 1 piece
3. 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.

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