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Flatbread VIII or Pancakes II

updated

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Ingredients for 8 servings:

  • 50 g brown rice, ground
  • 350 g buckwheat, ground
  • 1 tsp black cumin, ground
  • ½ tsp cumin, ground
  • ½ tsp ground paprika granules
  • 1 tsp ground coffee beans
  • 1 tsp salt
  • 1 pinch(s) of sugar
  • 1 garlic clove(s), finely chopped
  • 50 g mountain cheese, grated
  • 600 ml water
  • oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free, egg-free, vegetarian

Combine dry ingredients, add water, and mix on medium heat for about 5 minutes. Let stand for 30 minutes, then mix again. Heat the oil in a frying pan, reduce heat (approx. 1 level), discard the oil, pour the batter ladleful at a time into the hot frying pan, hold it at a slight angle so the tough batter spreads a little, and fry the batter on both sides without fat. The batter will be about 1-2 cm thick. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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