SAVORY BUCKWHEAT PANCAKES
Buckwheat dumplings are traditional in Slovenia, and pancakes are traditional for us! The flowery taste of buckwheat is appropriate - it’s not a true grain, but a flower.
- 2 tablespoons of lemon juice
- 2 cups of 50/50 mix of buckwheat flour and starch (arrowroot, tapioca, or corn)
- Raw arugula / rocket
- 1 tablespoon ground turmeric
- Black pepper and salt to taste
- Optional: leavening agent like baking powder
- 1 to 2 cups of water
- The arugula will need to be ground up - if you have a food processor, great: otherwise, a blender can also be used. Either way, you’re going to need a little water in there to get the mix going.
- Mix the arugula blend in a bowl with the other ingredients. Add water until the consistency is still thick but without any floury lumps.
- Heat up a skillet or griddle over medium heat and oil it lightly. Ladle out the mix into little pancakes!
- Flip the pancakes once tiny bubbles start to show on the upper surface: ~ 2 - 3 minutes.
- The pancakes are ready 3 minutes after having been flipped - remove from heat, garnish with any leftover arugula leaves, and serve.
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