Buckwheat pancakes

A recipe from cooking-ez.com

For 10 pancakes, you will need:

• 1 250 g buckwheat flour
• 2 600 g Milk
• 3 2 Eggs
• 4 ½ teaspoon salt
• Total weight: 953 grams

Times:

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

Step by step recipe

1	Put 250 g buckwheat flour, 600 g Milk, 2 Eggs and ½ teaspoon salt into a bowl.
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.
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.
5	Cook for 1 or 2 minutes.
6	Slide a spatula or maryse under the pancake to turn it.
7	Then cook on the other side for 1 or 2 minutes. Continue like this until you have used up all the batter.

Remarks

Feel free to vary the quantity of milk to make the batter thicker or thinner.

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