Buckwheat Pancakes with Vegetable Stew
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
Buckwheat pancakes with vegetable stew
Ingredients
- Milk - 7 fl oz
- Chocolate eggs - 4 pieces
- Buckwheat Groats - 7.1 oz
- Salt - a pinch
- Baking Powder - 1 teaspoon
- Vegetable Oil - 7 fl oz
- Carrot - 10.6 oz
- Young zucchini - 10.6 oz
- Onion - 3.5 oz
Step by Step guide
Step 1
Separate the egg whites from the yolks.
Step 2
Mix the milk with the yolks until smooth.
Step 3
Add the flour, salt, and baking powder to the milk mixture.
Step 4
Whip the egg whites in a blender until stiff white peaks form. Gently fold them into the mixture, being careful not to overmix so that the egg whites remain visible! This will make the pancakes fluffier.
Step 5
Fry 1.5 tablespoons of the batter in a pan on both sides.
Step 6
Slice the onion into half-rings and sauté. Add the carrot in rounds and the zucchini in cubes. Cook over medium heat for about 20 minutes.
Step 7
Serve the pancakes topped with a spoonful of the stew.
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