Buckwheat Pancakes with Egg and Flour

Name: Buckwheat Pancakes with Egg and Flour
Yield: Serves 4
Cuisine: Asian
Ingredients: approx. 110 g (4 oz) cheese, grated; butter for frying or oil of some description (it doesn’t have to be olive oil); butter for frying or oil of some description (it doesn’t have to be olive oil); butter for frying or oil of some description (it doesn’t have to be olive oil); 425 ml (15 fl oz) milk; 7 eggs; pinch of salt; 250 g mixed plain and buckwheat flour, sifted (you can use up to two-thirds buckwheat flour, but you will need the ordinary flour to hold it together, I find); 250 g mixed plain and buckwheat flour, sifted (you can use up to two-thirds buckwheat flour, but you will need the ordinary flour to hold it together, I find); 250 g mixed plain and buckwheat flour, sifted (you can use up to two-thirds buckwheat flour, but you will need the ordinary flour to hold it together, I find)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

Buckwheat is the seed of a form of rhubarb that grows wild in the steppes of Asia and Russia and is much used in Central European cookery. The buckwheat pancake has more texture than an ordinary pancake and so is particularly good for this dish. It’s something you’ll find in the cafés and especially the truckers’ cafés of northern France, and makes a very tasty single dish.

Ingredients

Europe
France
Russia
Mediterranean
Eastern Europe
Vegetarian
Breakfast

Ingredients

Method