Fluffy buckwheat pancakes & salad
Kickstart your day with these hearty buckwheat pancakes paired with a vibrant veggie salad—for a breakfast that's wholesome, nutty and energising.
Preparation
Step 1
130 g buckwheat flour – 75 g wheat flour – 5 g dried yeast – 200 ml kefir – 2 eggs – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Mix both flour types with the dried yeast. Add the kefir, eggs, and Kikkoman Soy Sauce. Mix well and let stand for an hour until the dough has doubled in volume.
Step 2
1 red pepper – 1 red onion – 2 cucumbers – 2 stalks of celery – 2 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp chopped parsley – 1 garlic clove
In the meantime, prepare the salad. Cut the red pepper into thin strips, the onion into rings, the celery into 1 cm pieces and the cucumbers into slices. Mix them with the olive oil, Kikkoman Soy Sauce, parsley and crushed garlic.
Step 3
3 tbsp oil
Fry small pancakes in oil from the risen dough. Serve with the salad.
Recipe-ID: 1349
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130 g buckwheat flour – 75 g wheat flour – 5 g dried yeast – 200 ml kefir – 2 eggs – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Mix both flour types with the dried yeast. Add the kefir, eggs, and Kikkoman Soy Sauce. Mix well and let stand for an hour until the dough has doubled in volume.
1 red pepper – 1 red onion – 2 cucumbers – 2 stalks of celery – 2 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp chopped parsley – 1 garlic clove
In the meantime, prepare the salad. Cut the red pepper into thin strips, the onion into rings, the celery into 1 cm pieces and the cucumbers into slices. Mix them with the olive oil, Kikkoman Soy Sauce, parsley and crushed garlic.
3 tbsp oil
Fry small pancakes in oil from the risen dough. Serve with the salad.
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