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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



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.

Buckwheat facts

Buckwheat is used as a cereal but in fact, it is the seed of an herb. The buckwheat seeds have a very strange triangular form. Buckwheat has a typical nutty and earthy flavour. Buckwheat can be used in a variety of foods, including pancakes, breads, cookies, bagels and muffins. Buckwheat originates from the Far East where it has been used as food for hundreds of years. Buckwheat is loaded with nutrients. Buckwheat is especially rich in proteins (13 percent) and fibres (10 percent). Following nutrients can be found in 100 g buckwheat: 2.2 mg iron, 460 mg potassium, 231 mg magnesium and 7 mg niacin.

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