Mix for making pancakes with buckwheat flour BIO 200 g
Product description
METHOD OF PREPARATION: In a bowl, combine all wet ingredients (4 eggs, 200 ml MILK, 200 ml water̨, 2 tablespoons oil or melted butter). Pour in the contents of the packet and blend or mix thoroughly with a mixing bowl. Wait 5 minutes for the batter to thicken. Preheat the pan, but not too much (about half the power of the burner). Pour a thin layer of batter into the pan. Fry the pancakes on both sides until lightly browned and stack one on top of the other. Before frying each successive pancake, stir the batter - if it thickens too much, add a little water
Nutritional value per 100 g of product
| Energy value (kj/kcal) | 1101kJ/262kcal |
| Fat | 9,8 |
| of which saturated fatty acids | 2,4 |
| Carbohydrates | 33 |
| of which sugars | 2,6 |
| Fiber | 0,9 |
| Protein | 10 |
| Salt | 0,62 |
Composition
rice flour*, tapioca starch*, buckwheat flour* (20%), ground flax*, gluten-free baking powder* (cornstarch*, raising agents (potassium tartrate, sodium carbonate)), turmeric*, himalayan salt (*certified organic ingredient)
Preparation method
In a bowl, combine all the wet (4 eggs, 200 ml MILK, 200 ml water̨, 2 tablespoons oil or melted butter). Pour in the contents of the packet and blend or mix thoroughly with a mixing bowl. Wait 5 minutes for the batter to thicken. Preheat the pan, but not too much (about half the power of the burner). Pour a thin layer of batter into the pan. Fry the pancakes on both sides until lightly browned and stack one on top of the other. Before frying each successive pancake, stir the batter - if it thickens too much, add a little water.
Storage conditions
Store in a dry and cool place.