|Buckwheat flour and wheat flour — 1 cup (250 gr.) 1:1|
|Baking powder — 1 teaspoon .|
|Baking soda — ¼ teaspoon .|
|Sugar — 2 teaspoons .|
|Salt — ¼ teaspoon .|
|Milk — 350 ml.|
|Water — 100 ml.|
|Egg — 1 pc. large|
|Vanilla. extract — ¼ teaspoon .|
|Butter (unsalted) — 1 tablespoon.|
|Creamy. oil or olive oil — a little, for frying|
Light and airy buckwheat pancakes. Quite simple and delicious.
How to cook Buckwheat pancakes
Pancakes with buckwheat flour have a grayish tint than usual, and taste a little like nuts. I don’t really like the gray ones, and I cooked half with wheat flour. But you can surprise your loved ones and cook completely on buckwheat.
The number of ingredients is calculated for 4 servings.
In a container, mix together buckwheat and wheat flour, sugar, baking powder, salt and baking soda.
In another container, whisk the milk, water, egg and vanilla extract.
Add the dry flour mixture to the beaten egg and mix. Pour the melted butter into the same place. The dough should be uniform without lumps. Set the dough aside for 15 minutes until bubbles form. If the dough is too thick, add a little more water.
Heat a large non-stick or cast iron skillet over medium heat. Add sunflower seeds. butter or melt the butter, as you prefer. Pour a little dough and, tilting the pan, distribute it evenly. The thinner it turned out, the better.
Once the edges are toasted, gently flip and fry on the other side until the pancake is browned. Repeat with the remaining dough. You can serve it with a piece of butter and/or jam.