Today, snobbists enjoy them for expensive money as Russian “blinis” and claim that there is nothing better with caviar. In their own country, hearty “buckwheat pancakes” were a peasant dish, and tradition-conscious gourmets still enjoy them the local way.
Mix buckwheat flour with salt, eggs, milk and very little sugar to form a smooth batter. It is best to let it stand for several hours so that the flour can swell properly. Heat a little fat in a frying pan and bake pancakes the size of a hand in it until they are nice and crispy. (Note: Today, 60% of the buckwheat flour is often replaced by normal white flour, type 405).
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