Eggless and Milkless Buckwheat Pancakes

Ingredients

• Buckwheat Groats 5 oz
• Wheat Flour 5 oz
• Mineral water 1½ l
• Vegetable Oil 0 fl oz
• Sugar 1 tablespoon
• Salt to taste
• Pickled Cauliflower to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Mix both types of flour.

Step 3

Sift the flour through a fine sieve.

Step 4

Add sugar and salt.

Step 5

Pour in 1/3 of the mineral water and 25 ml of vegetable oil, mixing the batter until there are no lumps remaining. Let the batter rest for 20 minutes.

Step 6

Add the remaining water just before frying.

Step 7

Add 25 ml of vegetable oil and mix the dough again: it is important not only to avoid leaving lumps but also to prevent releasing the gas bubbles by mixing too vigorously. The easiest way to do this is with a silicone spatula.

Step 8

Preheat a non-stick skillet and grease it with vegetable oil.

Step 9

Fry the pancakes on both sides over low heat until golden brown. The batter is very delicate, so it’s important to let it set completely before flipping to avoid tearing. You can use two pans and transfer the pancake to an empty pan for flipping. Once cooled, the pancakes will become more stable and won’t tear.

Step 10

Serve with anything, but it's best with pickles.