Buckwheat pancakes, a delicious recipe for making original thin pancakes from buckwheat flour.
Cooking time 30 minutes
Buckwheat flour 150 g
Wheat flour of the highest grade 150 g
Milk 3.2% fat. 700 ml
Eggs 2 pcs
Butter 50 g
Sugar 3 tbsp. l.
Vegetable oil 3 tbsp. l.
Salt to taste
Sift flour and mix.
Beat eggs in a separate bowl, add sugar and salt.
Add half the milk and flour in small portions.
Mix well, add the remaining milk, stirring to bring to the consistency of pancake dough. Add oil and stir. Let stand 15 minutes.
Bake the pancakes in a small skillet over medium heat. Bake pancakes on both sides.
Grease each pancake with butter and stack.
Serve fragrant buckwheat pancakes right to the table with creamy honey.