Buckwheat pancakes

Description

Perfect with tea and coffee. 1. To cooked buckwheat, I add warm milk and an egg. I beat this mixture, then add salt and gradually mix in flour. 2. Stir until a smooth, liquid batter forms. Make sure there are no lumps. The pancake batter should have the consistency of thick sour cream. Add more flour if necessary. 3. Pour vegetable oil into a frying pan and spoon in the batter. Fry the pancakes on both sides (3–4 minutes per side) until golden brown. 4. Place the cooked pancakes on a paper towel to absorb excess oil. Serve with sour cream or jam. Be sure to try this version—enjoy warm or chilled. Perfect with tea.

Instructions