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Breakfast - Buckwheat Pancake

Description
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Preparation
10 min
Cooking
10 min
Portions
2

Ingredients

  • 2 cups lukewarm Water
  • teaspoons instant yeast
  • 130g Wheat semolina
  • 130g Buckwheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons sugar

Preparation

  • Mix together water and yeast. Add semolina, flour, salt and sugar.
  • Mix for 2 minutes to get a homogeneous mixture.
  • Place in refrigerator at least 1 hour. The dough will form small bubbles.
  • Preheat The Rock Multipan, add oil and mixture. Cook pancakes without turning them.
  • Serve with fresh fruit, honey or maple syrup.

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