|Preparation||Cooking||Start to finish|
|11 min.||4 min.||15 min.|
|1||Put 250 g buckwheat flour, 600 g milk, 2 eggs and ½ teaspoon salt into a bowl.||5 min.|
|2||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.
|3||Lightly grease a frying pan with a little oil on a piece of absorbant paper. Use a special pancake pan if you have one.||1 min.|
|4||Pour a ladleful of batter, turning the pan to spread it as you pour, to make a pancake that is as round as possible.||2 min.|
|5||Cook for 1 or 2 minutes.||2 min.|
|6||Slide a spatula or maryse under the pancake to turn it.||1 min.|
|7||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 : 1.45 €
Per pancakes : 0.15 €
|Milk: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Doughnuts, Polenta, Jam doughnuts, Apricot blancmange, ... All|
|Buckwheat flour: You can check-out other recipes which use it, like for example: Buckwheat almond biscuits, ... All|
|Egg: You can get more informations, or check-out other recipes which use it, for example: Chocolate and matcha tea biscuits, Moist Lemon Cake, Toffee apple upside-down cake, Maroilles cheese quiche, Almond mug cake for Mary, ... All|
|Salt: You can get more informations, or check-out other recipes which use it, for example: "Oeufs rabattus" with leeks, Couscous, Filo leeks and cheese tart, Tomato ladybirds, Green beans with tomatoes, ... All|
Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)