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Buckwheat pancakes with onions
For 24 small pancakes: • 600 g onions • 300 g plain flour • 6 eggs
• 4 tablespoons oil • 1 teaspoon salt
Preparation : 15 minutes • Cooking time: 3 minutes for 4 small pancakes
Chop the onions.
Heat 1 tablespoon of oil in a frying pan and gently cook the onions until tender. Beat the eggs and add 600 ml of water.
Sieve the flour and salt into a bowl, then make a well in the centre. Gradually incorporate the egg mixture.
Add 3 tablespoons of oil and beat until the batter is smooth. Add the onions and mix well.
Place spoonfuls of the mixture onto the pan to form 4 small pancakes and cook for 2 minutes.
Turn the pancakes over and cook for 1minute. Serve.
Sweet pancakes
Peach and almond pancakes
For 12 pancakes: • pancake batter • 1 kg whole peaches in syrup
• 200 g flaked almonds • 50 g butter • 100 g sugar
Preparation : 10 minutes • Standing time: 1 hour • Cooking time: 3 minutes per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1 hour. Melt the butter in a frying pan and fry the almonds until golden.
Sprinkle the sugar over the almonds, mix well and take off the heat. Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over and garnish with half a peach, thinly sliced,, a little syrup and cook for a further 2 minutes.
Fold the pancake and sprinkle with almonds. Serve.
Lemon and sugar pancakes
For 12 pancakes: • pancake batter • caster sugar • 3 lemons
Preparation : 5 minutes • Standing time: 1 hour • Cooking time: 3 minutes per pancake
Prepare the sweet pancake batter (see basic recipe) and leave to stand for 1 hour. Pour a little batter onto the pan and spread evenly. Cook for 1minute.
Turn the pancake over and sprinkle with sugar and lemon juice and cook for a further 2 minutes.
Fold the pancake and serve.
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