INGREDIENTS
- 250 ml buttermilk
- 1 egg, plus 2 poached eggs per person (optional to accompany the pancakes)
- 200g of spinach
- 175g buckwheat flour
- 1 tbsp baking powder
- 1 pinch of paprika, salt & pepper
- seed oil
INSTRUCTIONS
Saute the spinach in a pan with 1 tbsp. seed oil, salt & pepper. Then chop it finely and set it aside.
Put the flour, baking powder, egg (beaten) and buttermilk in a large bowl and mix with a whisk. Then, add the spinach and paprika and mix again.
Put a little seed oil in the pan and leave it on medium heat. Add 2-3 tbsp of the mixture and cook for 1-2 minutes. Then turn the mixture over and let it cook on the other side for about 1 minute. Repeat until 12 pancakes are cooked.
We serve our pancakes with poached eggs
