Buckwheat Pancakes with Bean Salsa
- 150 grams Buckwheat flour
- 150 grams Pastry flour
- 1 pinch salt
- ½ cube Yeast (20 grams)
- 300 milliliters lukewarm milk
- 2 Tbsps melted butter
- 2 eggs
- clarified butter (for cooking)
- 200 grams sour Whipped cream
Separate the eggs. Mix flour and buckwheat flour. Dissolve the yeast in the milk and stir with the melted butter and salt into the flour, leave covered in a warm place.
Beat egg whites until stiff and fold into the batter before baking.
Heat some butter in a pan, put in a tablespoon of batter and press flat. Bake golden brown on both sides and keep warm.
Serve with sour cream and bean salsa.
For the salsa, peel the onion and chop finely. Pour kidney beans into a colander, rinse in cold water and drain. Blanch the tomatoes briefly, rinse with cold water, remove the skin, cut out the stem and cut the flesh into pieces. Rinse the parsley, shake dry and chop finely. Mix all ingredients and season to taste with Sambal oelek. Let the salsa infuse at least 30 minutes before serving.