Lenten pancakes with buckwheat

Sift flour with salt, add sugar. Gradually adding water, knead the dough until it reaches the consistency of sour cream. Cover the bowl with the dough with cling film and leave in a warm place for 40 minutes.

Heat a frying pan and add a little vegetable oil. Pour in a ladle of batter and move the pan in a circular motion to distribute the batter evenly. Fry for about 1.5 minutes.

Flip the pancake with a spatula and cook for another minute. Transfer the finished pancake to a plate. Repeat with remaining dough.

Sort and rinse the buckwheat, then fry it in a dry, hot frying pan until golden brown. Boil water in a saucepan, add salt and vegetable oil. Add buckwheat and bring to a boil. Reduce heat and simmer until water is completely absorbed.

Cut the onion into cubes and fry until golden brown. In a bowl, mix the prepared buckwheat with fried onions and mushrooms, add salt if necessary.

Place 1.5–2 tablespoons of filling on each pancake and roll them into envelopes.

Heat vegetable oil in a frying pan. Place the pancakes, smooth side up, and fry for 1.5 minutes on each side.