100g buckwheat flour (approx. 3.5 oz)
100g all-purpose flour (approx. 3.5 oz)
3 eggs
200ml milk (approx. 0.8 cups)
300ml water (approx. 1.3 cups)
2 tbsp oil
4 tsp sugar
2 tsp salt
Sift the flours into a bowl. Crack the eggs into a separate bowl, then add the salt and sugar to the eggs and whisk until combined. Pour the egg mixture into the flour, then add all the liquid at once. Mix well with a mixer to avoid lumps. Stir in the oil. Let the batter rest for 1 hour. Before cooking, you can add more water if the batter has thickened.
Brush each finished pancake with butter.
The pancakes are ready.
I served mine with cheese and lightly salted salmon.