15 g fresh or 10 g (1/4 oz) dried yeast or 1/2 oz compressed cake yeast
1 tsp (5 ml) honey
1 1/4 cups (10 fl oz) 300 ml warm water
1 cup + 3 tbsp (125 g) buckwheat flour
pinch sea salt
1 egg, separated
2 tbsp (30 ml) oil
oil for frying
1 tsp (5 ml) honey
1 1/4 cups (10 fl oz) 300 ml warm water
1 cup + 3 tbsp (125 g) buckwheat flour
pinch sea salt
1 egg, separated
2 tbsp (30 ml) oil
oil for frying
method
1. If you are using fresh yeast, crumble it into a bowl and cream it with the honey and half the water; leave for up to 5 minutes.
2. If using dried yeast, dissolve the honey in half the water and sprinkle the yeast on top. Put the yeast in a warm place to froth—about 10 minutes.
3. Put the flour and salt into a bowl and make a well in the centre.
4. Gradually beat in the egg, the remaining water, oil and yeast mixture.
5. Cover the bowl with a clean cloth and leave it in a warm place for 1 hour to rise.
6. Heat 15 ml (1 tbsp) oil in an omelet pan on a high heat.
7. Spoon in 45 ml (3 tbsp) of the batter and tip the pan to spread it evenly.
8. Cook the pancake until it is golden brown on both sides, keep them hot on a plate over a pan of hot water, layered with greaseproof or waxed paper between, and cook the rest in the same way, adding more oil as and when necessary.
2. If using dried yeast, dissolve the honey in half the water and sprinkle the yeast on top. Put the yeast in a warm place to froth—about 10 minutes.
3. Put the flour and salt into a bowl and make a well in the centre.
4. Gradually beat in the egg, the remaining water, oil and yeast mixture.
5. Cover the bowl with a clean cloth and leave it in a warm place for 1 hour to rise.
6. Heat 15 ml (1 tbsp) oil in an omelet pan on a high heat.
7. Spoon in 45 ml (3 tbsp) of the batter and tip the pan to spread it evenly.
8. Cook the pancake until it is golden brown on both sides, keep them hot on a plate over a pan of hot water, layered with greaseproof or waxed paper between, and cook the rest in the same way, adding more oil as and when necessary.
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