Fresh flour recipe
Savoury pancakes with a clean buckwheat flavour. Fill with mushrooms, spinach, soft cheese or roasted vegetables.
Milling note
Mill buckwheat on a fine setting. Fresh buckwheat flour has a stronger aroma, so let the batter rest before cooking.
Ingredients
- 160 g freshly milled buckwheat flour
- 40 g plain flour
- 2 eggs
- 320 ml milk
- 80 ml water
- 1/2 tsp fine sea salt
- 1 tbsp chopped parsley or chives
- Butter or oil for the pan
Method
- Whisk the flours and salt in a bowl.
- Add eggs, milk and water, then whisk to a smooth batter.
- Rest for 20 minutes. The batter should pour like single cream; add a little water if it thickens.
- Stir in the herbs.
- Cook thin pancakes in a lightly buttered frying pan for 1 to 2 minutes per side.
- Keep warm and fill while flexible.
Fresh flour starts at the mill