Buckwheat pancakes

Ingredients:

• 5 tbsp (70 g) butter, plus extra for frying
• 2/3 cup (120 g) buckwheat flour
• 1/3 cup (40 g) premium wheat flour
• 1 3/4 cups (400 ml) milk
• 3 large eggs
• 1/2 tsp. (2-3 g.) salt
• 1/4 cup (10 g) chopped fresh parsley (optional)

Preparation:

1. Melt 5 tablespoons of butter in a nonstick frying pan. Pour the melted butter into a blender, add both types of flour, milk, eggs, and salt, and blend until smooth. Let the dough rest at room temperature for 1 hour or overnight. Stir in parsley, if desired.
2. Heat a frying pan to medium heat and lightly oil it. Pour 1/3 cup of batter into the pan, using a circular motion to spread it over the bottom. Cook the pancakes until the batter is set and the edges are browned, about 2 minutes. Flip them over and continue cooking for another 30 seconds. Transfer to a serving platter.
3. Continue frying pancakes from the remaining batter, periodically greasing the pan with butter.
4. Preheat oven to 150C. Cover the pan with a damp towel and place in the oven for about 10 minutes. Then wrap various fillings in pancakes.
   
   Unsweetened fillings for pancakes.
   Fried onions with thyme
   Fried spinach
   Fried mushrooms with cream
   Stewed shrimp in wine and lemon juice