T had just had his teeth made and were too hard to chew.
So I made this small pancake today. It didn't take any teeth, it was very fragrant, and it was very filling.
It took half an hour to have a very comfortable lunch.
Buckwheat pancakes
By VilmaNolan
Recipe Recommendations
- buckwheat flour 75 g
- milk 120 g
- egg one
- chives appropriate amount
- carrots 1 small root
- dill appropriate amount
- salt appropriate amount
- pepper appropriate amount
- lemon juice appropriate amount
- fish-flavored
- fried
- half an hour
- simple
Steps for Buckwheat pancakes
1
Cut the chives into thin circles, and rub the carrots into a very thin, mud-like shape. Mix all ingredients in the pancake section well. Let stand for 15 minutes.
2
Brush the small skillet with oil, about 2 spoonfuls each sheet, and fry 10 sheets. Brush and oil the pan with a brush before frying each sheet. Keep the fried pancakes warm in a warm oven. The specific duration of frying depends on the size of each family's stove, pot and cooking. If both sides are charred yellow, you will be fine.
3
Mix all the ingredients in the dill Crèmefraîche sauce well and taste the taste.
4
I like to take a pancake, spread it with sauce, spread it on a piece of smoked salmon, and finally spread some vegetables (today, stir-fried Chinese cabbage with red bell peppers), and pinch it on both sides to eat O(④_④)O~