Buckwheat pancakes
Ingredients
Instructions
- 300 g Buckwheat flour
- 1 egg
- 1 tbsp. coffee Shave of salt
- 50 g Butter
- In a bowl, mix the flour with the salt. Make a hollow in the center and add 25 cl of water.
- Mix gently with a whisk, bringing the flour from the edges to the center.
- Add another 25 cl of water in 2 times. If there are lumps, blend with an immersion blender.
- Incorporate the beaten egg into the dough, cover with cling film and leave to rest in the refrigerator for at least 3 hours.
- For cooking, heat a knob of butter in a large skillet.
- As soon as it is hot, for a ladle of batter and tilt the pan in all directions.
- Cook for about 2 minutes until the pancake comes apart naturally.
- Flip it over and continue cooking for 1 minute. Make the other pancakes the same way.
- Garnish with ham, cheese, a fried egg.
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