Gluten-free pancakes
Ingredient:
500 g buckwheat flour
1 liter of milk
6 eggs
Salt, oil or butter
Gluten-free pancake preparation
In a container, mix the flour with the milk to obtain a fluid dough.
Beat the eggs into an omelette and add them to the flour and milk container.
Add to this preparation 2 pinches of salt and 2 spoons of oil or melted butter.
Let the dough rest for 1 to 2 hours.
Add a little water if the batter is too thick before cooking the pancakes.
