Buckwheat pancakes
Ingredients
250 g buckwheat meal
250 g wheat flour
1 liter soy milk
10 g dried yeast
2 tablespoon sugar
3 tablespoon soybean oil
3 eggs, beaten
1/2 teaspoon salt (or to taste)
Servings: 6
250 g wheat flour
1 liter soy milk
10 g dried yeast
2 tablespoon sugar
3 tablespoon soybean oil
3 eggs, beaten
1/2 teaspoon salt (or to taste)
Servings: 6
Recipe directions
Mix the wheat flour, dry yeast, buckwheat meal and salt. Add the soy milk (at room temperature), soybean oil, sugar and eggs. Stir well. Let the buckwheat batter stand for 30 minutes in a warm place. Without stirring, bake the buckwheat pancakes in greased frying pan on both sides for 1 minute or until golden brown.Serve the buckwheat pancakes immediately with sugar, syrup or honey.