Buckwheat pancakes

Ingredients for 2 servings:

• 200 g buckwheat flour
• 300 g milk
• 2 eggs
• 1 pinch of salt
• 100 ml carbonated mineral water
• Blackcurrant jam,
• Natural yogurt

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

for sweet fillings, approx. 8 pancakes

Whisk the buckwheat flour, milk, eggs, and salt thoroughly and let stand for about 30 minutes. Just before frying, add the mineral water and stir briefly. The mineral water makes the buckwheat pancakes crispier, but tap water will also work. Heat a little oil in a non-stick pan, add 1 ladle of batter (about 100 ml, depending on the size of the pan) and spread it with a spatula. Then add a little more oil to the edges; this makes it easier to spread the pancakes in the pan and brown them more evenly on the first side. Then flip the pancake and cook the other side until the desired browning. Depending on the size of the pan, this will make about 8 pancakes. We like to serve them with blackcurrant jam or natural yogurt with blackcurrant jam stirred in. See recipe here: http://www.chefkoch.de/rezepte/3355211498828118/Schwarze-Johannisbeerkonfituere.html