300 ml milk (any kind, can be plant-based) or half and half with water
30 g vegetable oil or melted butter
RECIPE 2
1 cup buckwheat flour
2 eggs
1 cup milk
1 cup water (preferably sparkling but not necessarily)
1/3 teaspoon salt
3 tablespoons butter or vegetable oil
RECIPE 3
1 cup buckwheat groats ground into powder
1 cup cornmeal
2 eggs
3 cups cold water (or milk or a mixture of water and milk)
3 tablespoons extra virgin olive oil
RECIPE 4
1 cup unroasted buckwheat groats
2 and 1/2 cups cold water
Preparation
Pour flour into a bowl, add salt, eggs, and milk. Mix with a mixer or whisk into smooth batter, then add oil or melted butter and mix again. Cover the batter with a cloth and set aside for at least half an hour.
Heat a small pan well, about 18-20 cm in diameter. Before scooping the batter with a ladle, mix it. Pour a small portion of batter, spread it over the pan surface and fry until brown, flip to the other side and repeat frying. If the batter is hard to spread on the pan, you can add more water and mix. You will get about 15 pancakes.
Pour flour into a bowl, add eggs, milk, water, and salt. Mix into smooth batter. Add melted butter or vegetable oil and mix again. Instead of adding fat to the batter, you can grease the pan with it before each pancake. Set the batter aside for at least half an hour.
Fry the pancakes on a well-heated pan with a thin bottom, such as a pancake pan. Flip to the other side when the bottom of the pancake is nicely browned and set. With each scoop of batter, mix it beforehand.
You can now place a slice of ham and yellow cheese on the pancake, fold in half and fry for half a minute on each side until the cheese melts and the top of the pancake is crispy.
Mix the buckwheat groats into powder (for example in a coffee grinder) and measure out 1 cup (1 cup is 250 ml). Add cornmeal, a pinch of salt, eggs, water or milk, and olive oil. Mix into smooth batter, cover with a cloth and set aside for about 30 minutes. After this time you can fry the pancakes, on a small 18 cm pan, for about half a minute on each side.
Pour rinsed buckwheat groats into a bowl, add 1 cup of cold water and place in the refrigerator overnight to soak. The next day add the rest of the water, a pinch of salt, and mix with a blender into smooth batter. Add more water if the batter is too thick (it should spread fairly easily on the pan). Fry the pancakes on both sides, on a small pan about 18 cm in diameter, flipping once.
