Buckwheat pancakes for 2 persons
Make 10 tasty buckwheat pancakes.
- 200 gr of buckwheat
- 1 grated courgette
- 1/2 clove crushed garlic
- 1 onion cut into fine slices
- 1 knob of butter
- 100 gr grated gruyère
- 4 tbsp flour
- 1 egg
Cook the buckwheat in a pan of salted water for about 20 minutes, keeping a close eye on it as buckwheat can quickly become mushy and doughy. Drain well to remove all the water and leave to cool.
Cook the onion in a little butter until golden brown.
Mix the courgette with the garlic, onion, chives, buckwheat, cheese and egg in a salad bowl. Then add the flour. Season. Form pancakes with your fingers.
Heat the oil in a frying pan on quite a high heat. Put the pancakes into the oil. Cook until golden brown on side and then turn to cook the second side. Keep warm.
Serve with green salad and tomatoes.