Ingredients and Weight:
- Buckwheat flour: 300g
- All-purpose flour: 150g
- Eggs: 2
- Milk: 500ml
- Butter: 50g (for cooking)
- Sugar: 50g (optional)
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
Preparation Time:
- Preparation: 20 minutes
- Cooking: 15-20 minutes (depending on the number of pancakes)
Difficulty Level: 3 (Moderate difficulty)
Preparation Method Steps:
- In a large bowl, combine buckwheat flour, all-purpose flour, baking powder, and salt. Mix well.
- In another bowl, whisk eggs and milk until smooth. Add sugar if desired.
- Make a well in the dry ingredients and pour the egg mixture into it. Mix gently until just combined. Do not overmix.
- Add butter to a non-stick pan or preheat a greased pan. Pour the pancake mixture into the pan to make individual pancakes.
- Flip the pancakes when they are golden brown on one side and cook until both sides are golden and cooked through.
- Serve hot with your favorite toppings or syrup.
Nutritional Information: (per serving, assuming 4 pancakes per person)
Calories: 350kcal, Protein: 12g, Carbohydrates: 50g, Fat: 14g, Fiber: 4g
Dish Characteristics:
- These pancakes are unique in their combination of buckwheat and all-purpose flour, resulting in a hearty and slightly nutty flavor.
- The pancakes are crispy on the outside and tender on the inside, offering a delightful eating experience.
- This dish is perfect for a hearty breakfast or a weekend treat.
User Comments:
- "These pancakes were amazing! The combination of buckwheat and all-purpose flour gave them a unique flavor."
- "I love how crispy they were on the outside and how tender on the inside."
- "This is a great dish to make for a weekend breakfast with family."
Special Precautions and Tips:
- Ensure that the pan is not too hot when cooking the pancakes to prevent them from burning.
- Do not overmix the pancake mixture to avoid tough pancakes.
- For best results, use fresh ingredients from the market. If possible, buy buckwheat flour from a specialty store to ensure its quality.
