Buckwheat Pancake Burritos
Buckwheat Pancake Burritos
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  • 6 cups (1.5 litres) milk
  • 3 eggs
  • 3 cups (750 ml) buckwheat flour
  • 2 teaspoons (10 ml) baking powder
  • Salt
  • Preparation
  • Preheat the oven to 100 °C (200 °F) to keep the pancakes and toppings warm.
  • In a bowl, whisk all the ingredients together until smooth. While cooking the pancakes, stir the batter frequently to prevent the flour from settling at the bottom.
  • In a well-buttered 23-cm (9-inch) non-stick skillet, cook the pancakes on both sides, pouring 60 ml (1/4 cup) of batter for each. Stack the pancakes in a serving plate. Cover with aluminum foil and keep warm.
  • Description
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