Name: Buckwheat oatmeal pancake
Cook time: 60 min
Total time: 60 min
Yield: 2
Cuisine: Ukrainian
Ingredients: Oat bran - 15 g; Buckwheat flour Garnets - 15 g; Milk 3.2% (pasteurized) - 80 g; sunflower seeds - 4 g; Eggs to taste; Salt to taste

I tried so many times to make friends with oatmeal pancakes, but it just didn't work out. I didn't like the consistency and taste of the oats in it, even though I love oatmeal porridge. I decided to make it with oat bran flour and added buckwheat flour, and it turned out just right!

Mix all the ingredients in a bowl: flour from oat bran, buckwheat flour, egg, milk, salt, a teaspoon of oil.

Bake on a dry pan. After pouring the dough onto the pan, sprinkle seeds and sesame seeds on top. Turn the pancake over, bake until done.

Buckwheat oatmeal pancake

Russian

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Soviet USSR

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Italian

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Discover the magic of homemade baking with these simple yet incredibly delicious shortbread cookies! Delicate rounds of dough, adorned with juicy apricot halves and filled with fragrant jam, will be the perfect addition to your tea time. Experiment with fillings: peaches, oranges, apples, raspberries, or cherries – each time a new flavor adventure! The main thing is that the jam should be thick enough so that the cookies retain their shape and don't spread during baking. And a little secret for perfect stability – 30 minutes in the freezer before heading into the oven. Allow yourself to savor this culinary masterpiece!

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Ukrainian

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Puff Pastry Snails

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Buckwheat oatmeal pancake

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