Buckwheat Pancakes

Ingredients

Servings: 2 to 3

• 100 g buckwheat flour
• 250 ml milk
• 2 eggs
• ½ tsp salt
• 1 tsp sugar
• 1 tsp baking powder
• 20 g butter, melted
• Butter for cooking

Instructions

1. Mix together the flour, salt, and sugar. Pour in the milk and stir.
2. Refrigerate the mixture overnight.
3. In the morning, beat in the eggs, melted butter, and baking powder with a mixer.
4. Grease a saucepan with butter to bake the pancakes. Scoop your desired amount of batter onto the warm skillet and cook for 2-3 minutes until small bubbles form on the surface. Cook on the opposite sides for 1-2 minutes, or until golden brown.

Tips

• Gently stir the batter before use every time.
• Clean the pan from burnt butter with a paper towel off the heat and grease again often.

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