Buckwheat Pancakes

Rating: 2.1429 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)



A great pasta dish for any occasion:

Crumble yeast, mix with flour, milk, buckwheat flour, 1 pinch of salt, egg yolk and 60 g butter with a mixer until smooth.

Cover and let rise in oven (5 min 50 degrees , 30 min 0) for 30 min.

For the cucumber salad, rinse the cucumber, remove the skin, halve, core and dice. Rinse, halve, core and dice apple as well. Rinse dill, pluck, dry well and chop in a universal chopper. Mix cucumber cubes with apple cubes and dill into the sour cream. Season with salt, pepper and juice of one lemon.

Whip egg whites to stiff peaks and fold into batter. Heat oil in a large frying pan and pour in batter to a height of 1 to 2 inches. Bake for 5 minutes on 1 1/2 or possibly automatic heat 8-9 until golden brown, turn to the other side and bake on the other side also for 5 minutes. Divide into pieces, stir in 20 g butter and toss.

Serve the leaf salad well chilled with the pancake, garnish with salmon caviar.

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