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Buckwheat blintzes

Ingredients:

  • 350 g BIO buckwheat flour from Soligrano
  • 25 g yeast
  • 10 g sugar
  • 0.5 l milk
  • 1 egg
  • pinch of salt

Method:

Prepare a yeast starter from the yeast, 2 tablespoons of flour, sugar and 100 ml of milk. Set aside in a warm place for 15 minutes to rise. Then, put the rest of the ingredients into a bowl and add the starter. Mix everything together using a kitchen whisk and set aside for 15 minutes. Spoon the mixture into the hot oil, forming pancakes and fry on both sides. Finished dish can be served with e.g. sour cream and smoked salmon.

Soligrano wishes you a delicious meal!

Recipe author: Chef Kolumna Park.

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