Buckwheat Pancakes – Buckwheat Cakes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g buckwheat (flour)
- 20 g flour (whole soy flour)
- 0.5 teaspoon ½ salt
- 1 tablespoon sugar
- 200 ml water
- 50 ml oil
Print Recipe
Pin Recipe Instructions
- First mix the dry ingredients in a bowl. Add half of the water and make a smooth batter, then gradually add the rest of the water. Let the mixed dough rest for at least 1 hour. It can also rest overnight and be processed for breakfast.
- After the resting time, stir in the oil. Stir for about 1 minute until the oil has combined with the batter.
- This amount makes 2 pancakes. The pancakes are thicker than the wheat flour pancakes. Since the oil is already in the batter, there is no need to add any oil to the pan. Heat the pan to full heat, add half of the batter to the pan and reduce slightly with the heat. (Level 4 of 6 levels) This goes well with maple syrup.
- Buckwheat is used when a gluten-free diet is required. But it is definitely important for a varied diet. Buckwheat contains 13 g protein, 2.2 mg iron, 18 mg potassium, 231 mg magnesium and other trace elements.
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