Ingredients
– 1 cup buckwheat flour
– 1/2 cup whole wheat flour (optional for texture)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon garlic powder (or finely chopped fresh garlic)
– 1/2 cup water (or more if needed)
– 1/4 cup milk (can substitute with almond milk for dairy-free)
– 2 large eggs
– 1 tablespoon olive oil (for cooking)
– 1/4 cup chopped fresh herbs (such as parsley, chives, or thyme)
– Optional: grated cheese (parmesan or cheddar) for extra flavor
Instructions
1. Prepare the Dry Ingredients:
– In a large mixing bowl, combine the buckwheat flour, whole wheat flour (if using), baking powder, salt, black pepper, and garlic powder. Mix well until all the dry ingredients are evenly distributed.
2. Mix Wet Ingredients:
– In a separate bowl, whisk together the eggs, milk, and water. If you’re using cheese, you can add a little grated cheese at this stage.
3. Combine Wet and Dry Mixtures:
– Gradually pour the wet mixture into the dry ingredients while stirring gently to combine. You want the batter to be thick but pourable. Add a little more water if the batter is too thick.
4. Add Fresh Herbs:
– Stir in the chopped fresh herbs (like parsley or chives). This adds a wonderful fresh flavor to the cakes.
5. Cook the Cakes:
– Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of olive oil.
– Spoon a small amount of the batter onto the skillet, spreading it out slightly with the back of the spoon. Cook for about 3-4 minutes per side until golden brown and cooked through.
– Repeat with the remaining batter, adding more oil if necessary.
6. Serve:
– Serve your savory buckwheat cakes warm with a drizzle of olive oil or your favorite dipping sauce. These cakes are great with sour cream, yogurt, or a tangy tomato sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes