Ingredients:
200 g buckwheat
Water
1 vegetable or meat stock cube
4 eggs
1/4 liter milk
150 g spelled flour
50g grated cheese
1 bunch of herbs (parsley, chives)
Sea salt or Himalayan salt
pepper
oil
Pot
mixing bowl
Mixer with mixing sticks
Preparation:
Put the buckwheat in boiling water, let it bubble up once in the pot and then pour off the water. Now add 1/4 liter of cold water, add the cooked buckwheat, crumble in 1 vegetable or meat stock cube and stir. Bring to the boil over reduced heat, then turn the heat down and cook for about 1/4 hour. Let the buckwheat cool.
Mix the eggs with 1/4 liter of milk and the spelled flour in a mixing bowl. Now add the grated cheese. Cut the herbs into small pieces and also add them to the mixing bowl. Season with salt and pepper and finally add the cooked, cooled buckwheat. Mix everything well.
Bake small flat cakes in hot oil, turning once. Keep warm in the oven and when all the salty buckwheat pancakes are baked, serve with a green salad and a little mayonnaise. (You can also leave out the mayonnaise)