Thin Buckwheat Pancakes
Baking and Desserts • French
Description
Serve with onion filling, spinach, mushroom filling, and shrimp.
Ingredients
- Butter 5 tablespoons
- Wheat Flour 5 oz
- Buckwheat Groats 5 oz
- Milk 15 fl oz
- Farm fresh eggs 3 pieces
- Salt ½ teaspoon
- Chopped Sage Leaves 0 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 300°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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