Buckwheat pancakes

Preparation	Cooking	Start to finish
11 min.	4 min.	15 min.

Put 250 g buckwheat flour, 600 g milk, 2 eggs and ½ teaspoon salt into a bowl.
Mix thoroughly with a whisk, and the pancake batter is ready.

Note: there's a commonly-held belief that the batter should be left to rest, but there is no need to do this with buckwheat, as it contains no gluten.
Lightly grease a frying pan with a little oil on a piece of absorbant paper. Use a special pancake pan if you have one.
Pour a ladleful of batter, turning the pan to spread it as you pour, to make a pancake that is as round as possible.
Cook for 1 or 2 minutes.
Slide a spatula or maryse under the pancake to turn it.
Then cook on the other side for 1 or 2 minutes.

Continue like this until you have used up all the batter.

For 10 pancakes, you will need: