Buckwheat Pancakes with Vegetables

Ingredients

for the pancakes:

80 g buckwheat flour

200 ml milk

3 eggs

Salt

For the filling:

150 g carrots

60 g onions

1 zucchini

2 sprigs rosemary

100 ml white wine

3 tbsp vegetable oil

Salt

Pepper

Herbs

In a bowl, combine the milk and eggs, sift the buckwheat flour, and add a pinch of salt. Whisk until smooth: you should have a thick dough.

Let the finished dough rest for 15 minutes. In a preheated frying pan with vegetable oil, bake 8 small pancakes. Transfer the finished pancakes to a warm plate and keep warm until serving.

 Thinly slice the carrots, zucchini, and onion. Heat 1 tablespoon of vegetable oil in a frying pan. Add the carrots first and fry, stirring, for 1 minute. Then add the onion and zucchini and fry for another 1-2 minutes.

Pour the white wine over the fried vegetables and continue to sauté until the liquid has evaporated, which will take another 3-4 minutes. Season the cooked vegetables with salt and pepper.

To serve, arrange the pancakes on plates and top each with a few fried vegetables. Garnish with fresh herbs or arugula leaves.

Enjoy!