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| Difficulty: | easy |
| Preparation: | 20 min |
| Ready in: | 50 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 77 | 4% |
| Protein | 4 g | 8% |
| Fat | 3 g | 4% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 9 g | 3% |
| Roughage | 2 g | - |
| Saturates | 1 g | - |
Recipe Development: EAT SMARTER
Ingredients
For pieces
| 1 ⅓ cups | milk |
| 1 | eggs |
| 1 pinch | salt |
| 1 teaspoon | vegetable oil |
| ⅓ cups | Whole-wheat flour |
| ½ cups | Buckwheat flour |
| Oil for cooking |
Directions
1 Mix the milk, egg, salt and oil in a mixing bowl.
2 Gradually beat in both flours, beating constantly until a smooth batter is formed. Leave the batter to rest for 30 minutes.
3 Heat a little oil in a frying pan until very hot. Pour in 1/8 of the batter and cook for 1-2 minutes on each side, until golden on each side.
4 Remove from the pan and place between sheets of non-stick baking paper and keep warm while repeating the process with the remaining mixture to make 8 pancakes.
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