Recipes

Pancakes

Buckwheat Pancakes

  • Serves approximately 4 people

 

Ingredients

  • 250 g buckwheat flour
  • 2 eggs
  • About 400–500 ml milk
  • A pinch of salt
  • Butter or cooking fat for frying

 

Preparation

  • Place the buckwheat flour in a bowl.
  • Add the salt.
  • Add the eggs.
  • Gradually stir in the milk.
  • Mix into a smooth, pourable batter.
  • The batter should be slightly thicker than crêpe batter but thinner than dumpling batter.
  • Let the batter rest for 10–15 minutes.
  • Heat a frying pan.
  • Add butter or cooking fat.
  • Pour a ladleful of batter into the pan.
  • Cook until golden brown on both sides.

 

Serving

  • Buckwheat pancakes can be enjoyed in the following ways:
  • Savoury:
    • With bacon and cream
    • With vegetables or soup
    • With cheese
  • Sweet:
    • With apple compote
    • With honey or jam

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