Buckwheat pancakes
Buckwheat pancakes with sweet or savory filling always taste good. For breakfast or as a snack in between.
Ingredients
- 200 g buckwheat flour wholemeal
- 2 tsp baking powder
- 1 pinch of salt optional
- 200 ml plant drink
- 100 ml sparkling mineral water
Instructions
- Mix all dry ingredients.
- Add plant drink and mineral water.
- The dough should be thick.
- Then let rest for about 30 minutes.
- Heat an enameled pan.
- Using a slotted spoon, pour some batter into the center.
- Switch down the temperature.
- Flip the pancake when bubbles form on top.
- Bake until done after flipping.
- Roll the buckwheat pancake when it is still warm.
Notes
