Lean pancakes with buckwheat

Ingredients

• 250-270 g flour
• 4 h. l. Sahara
• 500 ml sparkling mineral water
• fine sea salt
• vegetable oil - for frying
• Buckwheat - 250 g
• 200 g drinking water
• onion - 1 onion
• 100 g champignons in their own juice
• refined vegetable oil
• salt

Cooking

Step 1

Sift flour with salt. Add sugar. Gradually pouring in water, knead the dough of the same consistency as sour cream. Cover bowl with cling film and leave in a warm place for 40 minutes.

Step 2

Heat up the pan. Add some vegetable oil. Pour out 1 ladle of batter. Make a circular motion with the pan so that the dough spreads evenly over the entire surface. Fry 1.5 min.

Step 3

Flip the pancake over with a spatula and fry for 1 more minute. Transfer the pancake to a platter. Also fry the rest of the pancakes.

Step 4

Sort the buckwheat, rinse and fry in a dry hot frying pan until golden brown. Boil water in a saucepan, add a little salt and vegetable oil. Throw in buckwheat. Boil. Remove the foam with a slotted spoon, reduce the heat and cook until all the water is absorbed.

Step 5

Onion cut into cubes and fry until golden brown. In a bowl, mix buckwheat with onions and mushrooms. Salt if necessary.

Step 6

For each pancake, put 1.5 - 2 tbsp. l. fillings. Roll pancakes into envelopes.

Step 7

Heat vegetable oil in a frying pan. Arrange 4-5 pancakes, smooth side up, and fry for 1.5 minutes, then flip and fry for another 1.5 minutes.