4 Serves
94 Mins
7 g
26 g
7 g
In a large mixing bowl, combine the flours, yeast, and warm milk to create a smooth batter, then cover and let it rest for 60 minutes until bubbly.
Ingredients, vitamins, and health benefits
Buckwheat Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
85 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
145 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
253 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Whisk in the eggs and a pinch of salt to the rested batter until well incorporated.
Heat a small amount of oil in a non-stick skillet over medium heat.
Pour small spoonfuls of batter into the hot skillet and cook until golden brown on both sides, seasoning lightly with salt and pepper as they finish.
All Purpose Flour
Milk
Yeast
Salt
Egg
Salt And Pepper
Olive Oil
Vitamin A
48 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
85 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
145 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
6
g76
g54
g
Korean
JapaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g