Buckwheat Pancake Stack
5,1 / 10
ready in 40 min.
In a bowl, thoroughly mix together the two types of flour, the sugar, baking powder, vanilla sugar and salt. Stir in the milk until you have a thick, pourable batter. Add the beaten eggs and whisk in.
To fry, heat a non-stick frying pan over a moderate heat and brush with oil. Using a tablespoon or small ladle, add small portions of batter, frying for 1-2 minutes on one side until golden. Turn and fry on the other side for 1-2 minutes until golden brown and cooked through. Remove from the pan.
Continue frying in this way until all the batter is used up. If desired, keep the pancakes warm in a very low oven.
To serve, stack on plates and drizzle with honey.