Buckwheat pancakes are savory pancakes with vegetables and buckwheat. They are nutty and exceptionally tasty, perfect as a snack or addition to other dishes. You can prepare them in just 30 minutesand if you have groats from dinner the previous day, it will take you literally a moment. If you like spicier flavors, add a pinch of chili or ginger. Remember that buckwheat is an extremely healthy productrich in B vitamins, iron and zinc. Although frying in oil adds calories to the dish, alternatively you can bake it in the oven. Give this dish a try and you’ll definitely be making it a lot more often.
Ingredients:
- 150 g of roasted buckwheat,
- zucchini,
- small carrot,
- onion,
- 2 cloves of garlic,
- 2 eggs,
- 3 tablespoons of wheat flour,
- 1/2 teaspoon of salt,
- 1/2 teaspoon of black pepper.
Additionally:
How to do it:
Cook the buckwheat until soft, according to the instructions on the package.
Peel and grate the zucchini and carrots, then squeeze out excess water from the grated vegetables.
Peel the onion and cut it into small cubes, crush the garlic cloves with a knife and chop them.
Mix all ingredients in a bowl and season the mixture with salt and pepper.
Heat a layer of oil in a pan. Apply the mixture with a spoon, forming thin pancakes. Fry them for 3 minutes on each side until golden.
Place the buckwheat pancakes on a plate lined with paper towels.
Serve warm immediately after preparation, preferably on its own or with sour cream.
Source: Terazgotuje.pl
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