Thin Buckwheat Pancakes
Baking and Desserts | French cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Serve with onion filling, spinach, mushroom filling, and shrimp.
Ingredients
- Butter - 5 tablespoons
- Wheat Flour - 2.6 oz
- Buckwheat Groats - 3.2 oz
- Milk - 14 fl oz
- Farm fresh eggs - 3 pieces
- Salt - ½ teaspoon
- Chopped Sage Leaves - 0.5 oz
Step by Step guide
Step 1
Melt the butter in a skillet.
Step 2
In a bowl, mix the melted butter, both flours, milk, eggs, and salt. Whisk or blend in a blender. Let the batter sit at room temperature for 1 hour. Optionally, fold in the parsley.
Step 3
Preheat the oven to 302°F.
Step 4
Heat the skillet well over medium heat. Lightly grease with butter and pour in some batter, spreading it across the surface. Cook for 2 minutes and carefully flip. Cook for another 30 seconds. Transfer to a plate.
Step 5
Repeat the same with the remaining batter, wrap the pancakes in a damp towel, and place in the oven for 10 minutes.
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