Usuba
Buckwheat Flour Pancakes
Thin pancakes with a delicate buckwheat base. Served hot with butter or your favorite filling.
- Total
- 30 min
- Standard serving
- 316.6 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Sift the buckwheat and wheat flour.
Mix eggs with sugar and salt.
Gradually add flour and milk alternately, alternating between them. This way you will avoid lumps. Start with 100 ml of milk.
The dough should have the consistency of liquid sour cream.
Add melted butter and stir.
If the batter is too thick, thin it with water — the pancakes will be softer and thinner.
- 2
Step 2
Heat a dry skillet and grease it with lard or vegetable oil.
Pour 2-3 tablespoons of batter and spread it evenly over the skillet.
Fry on one side until holes appear.
Flip the pancake. The second side cooks faster.
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