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Buckwheat pancakes

water, or half water / half milk Half buckwheat flour / rice One pancake per person

Vegetarian May June July August September October November December January February March April Gluten free
Course: Main course
Preparation: 5 minutes
Cooking: 90 minutes
Cost per serving: 0,41 €
Energy: 473 kcal / serving
Nutritional score:

Instructions

  • 1.   In a salad bowl, mix the buckwheat flour and the salt, and mix slowly with the whisk with the water (and the milk).
  • 2.   Add the egg
  • 3.   Finish with the oil and let it rest.
  • 4.   Let stand 1h
  • 5.   For baking proceed as for pancakes with cornflower by spreading the dough, just flowing, with a 'rusty' (utensil shaped "T")

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Ingredients for servings

  • 1 pinch of salt
  • 1 teaspoon of olive oil
  • 1 egg
  • 220 ml of water
  • 100 g of buckwheat flour

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    473 kcal
    24 %
  • Matières grasses
    12,69 g
    18 %
  • dont saturés
    2,46 g
    12 %
  • Glucides
    68,56 g
    26 %
  • dont sucres
    0,19 g
    0 %
  • Protéines
    19,12 g
    38 %
  • Fibres
    4,2 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.