Buckwheat leaf pancake


Buckwheat leaf pancake

In spring, buckwheat is my favorite dish. It has been on the market for only two weeks. After that, there is nothing to eat, or it is not good to eat. Many people dont eat buckwheat leaves. In fact, buckwheat leaves are tender and fragrant. They are more fragrant than onions. Of course, they should not eat them when they are old. Today, we use buckwheat leaves to make pancakes, which have endless aftertaste.

Food Material List

  • 1 flour 200g
  • 2 Egg 1
  • 3 Buckwheat leaf 100g

Operational steps

  • 1 This is buckwheat, only in spring; (only buckwheat, no leaves, is on the market in July and August)
    Buckwheat leaf pancake
  • 2 The buckwheat head and leaves are separated, and the tender buckwheat leaves are selected and washed.
    Buckwheat leaf pancake
  • 3 Cut the buckwheat leaves and sun a little salt.
    Buckwheat leaf pancake
  • 4 One egg;
    Buckwheat leaf pancake
  • 5 Beat eggs evenly with salt.
    Buckwheat leaf pancake
  • 6 Add brushed flour;
    Buckwheat leaf pancake
  • 7 Stir well with proper salt and water.
    Buckwheat leaf pancake
  • 8 Add the cut buckwheat leaves and stir evenly.
    Buckwheat leaf pancake
  • 9 Hot pot, pour oil;
    Buckwheat leaf pancake
  • 10 Pour in a thin layer of newly prepared flour.
    Buckwheat leaf pancake
  • 11 Yellowish, turn over;
    Buckwheat leaf pancake
  • 12 If the two sides are yellowish, you can smell the fragrant tickets.
    Buckwheat leaf pancake

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Healthcare food category

Poultry, Burst, Baking, Light, Stew, Northeast Cuisine 1


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