Veggie-Stuffed Buckwheat Pancakes (No Yeast)

Have you tried making pancakes from buckwheat flour? stuffed with vegetables.
cook time: 30 min
Ivy Ramsay
Veggie-Stuffed Buckwheat Pancakes (No Yeast)

Nutrition Facts (per serving)

110
Calories
3g
Fat
15g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Onion 1 pc
Tomatoes 2 pc
Olive oil 10 ml
Salt to taste
Sugar 1 tsp
Milk 1 cup
Eggs 1 pc
Carrot 1 pc
Buckwheat flour (taste) 0.75 cup

Recipe instructions

Step 1

Step 1
Products needed for cooking

Step 2

Step 2
1. Sift buckwheat flour into a bowl Tip: if you can’t find buckwheat flour, grind the buckwheat in a coffee grinder

Step 3

Step 3
add eggs

Step 4

Step 4
salt

Step 5

Step 5
sugar

Step 6

Step 6
2. Add egg, salt, sugar and mix

Step 7

Step 7
3. Pour in the milk and mix the mixture well with a whisk. Tip: the consistency of the dough should be like sour cream of medium thickness. If the dough is too thick, add milk, and if it is too thin, add flour.

Step 8

Step 8
cut the onion

Step 9

Step 9
carrot

Step 10

Step 10
4. Cut the onions and carrots into strips

Step 11

Step 11
5. Place the vegetables in a saucepan with heated vegetable oil and simmer until tender over low heat.

Step 12

Step 12
6. Grease the pan with vegetable oil

Step 13

Step 13
warm up

Step 14

Step 14
7. Pour a portion of pancake batter into the frying pan, distribute it over the entire surface of the frying pan and fry the pancakes on both sides until golden brown.

Step 15

Step 15
cutting tomatoes

Step 16

Step 16
8. Add tomato pieces to the vegetables and simmer for a couple more minutes. When the vegetables are soft, salt and pepper them

Step 17

Step 17
vegetable filling

Step 18

Step 18
9. Place vegetable filling on pancakes and roll up

Additional rubrics

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