6 cups (1.5 litres) milk

3 eggs

3 cups (750 ml) buckwheat flour

2 teaspoons (10 ml) baking powder

Salt

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.

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