Ingredients for the dough:

  • Chicken egg - 2 PCs;
  • Cow milk – ½ liter;
  • Flour – 5-6 tbsp;
  • Sunflower oil – ½ Cup;
  • Soda;
  • Sugar, salt - to taste.

Ingredients for the filling:

  • Buckwheat - 1 Cup;
  • Onion - 1 piece;
  • Butter - for frying;
  • Fat – 50 g.

Preparation:

  1. Buckwheat wash in cold water, pour cold water and cook porridge, gruel. Onion peel and finely cut into cubes.
  2. In a pan melt the butter and add to it finely chopped or twisted in a meat grinder fat. When fat will mytopics, add to the pan chopped onion and fry it. In the finished bow, add the buckwheat and mix everything carefully. The finished filling aside and prepare the pancakes.
  3. Beat eggs in a deep bowl, add salt, sugar and soda. Eggs beat well, gradually pouring in the milk (about half of the norm or a bit less). To the resulting mixture add the flour, knead well until no lumps. Then pour sunflower oil and gradually pouring the remaining milk to knead the dough until the consistency of liquid sour cream.
  4. On the stove put the pan and heat it. Before frying the first pancake, the pan can be lubricated with fat or pour a drop of vegetable oil. In the process of frying pancakes pan grease is not necessary, since the oil is already added to the dough. If pancakes stick pan needs to be heated up with salt.
  5. Once all the pancakes are fried, they need to stuff the cooked buckwheat filling. Serve these stuffed pancakes can be and as a main dish, or just for tea.