Then we will prepare porridge - pancakes! Buckwheat pancakes turn out not worse traditional and bright taste of buckwheat in them will not. This, incidentally, is also a good outlet for children of parents who do not eat buckwheat all.
A buckwheat, as you know, is a very useful porridge for all ages.
It contains such minerals, as:
calcium, iron, sulfur, magnesium, potassium, chlorine, copper, phosphorus, sodium, zinc, silicon, molybdenum, boron...
The buckwheat is also a vitamins A, B1 - B6, B9, E, PP.
A plus the amino acids lysine and arginine.
What will it take to disguise:
* Buckwheat groats - it left me with 200 grams
* Milk - 400 ml
* Egg - 1 piece
* Flour - 1 tablespoon (photo not added in the process)
* Sugar - 1 tsp
* You can add a little vanilla
👇👇👇
Buckwheat, milk, sugar and egg throws in a blender and shred all in a homogeneous liquid slurry 👇
Then the mixture was adding 1 tablespoon flour and well mix whisk 👇
The consistency of the dough gets a little thicker than traditional dough for pancakes. Bake them better over medium heat until golden on both sides. pan grease a brush soaked in vegetable oil.
get pile ruddy pancakes 👇
Served pancakes with honey / sour cream / jam / marmalade.
That can be prepared from the remnants of barley / rice / millet porridge, you can read my article >>>> here
And more simple recipes - you will find me on the channel)
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