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Buckwheat Pancakes


For the sauce take:


  1. Zucchini, beets and carrots grate on a fine grater. Cabbage and onions cut into small cubes.
  2. Combine vegetables, add chilled or yesterday’s buckwheat, eggs and flour. Mix well with hands, add salt and pepper to taste. With a spoon, form patties.
  3. Fry them on a frying pan under the cover until the crust and prepare the sauce. Just divide broccoli into florets and onion into cubes. Fry the onion until translucent, add broccoli and green peas. Simmer the vegetables for 5-7 minutes.
  4. Then add the cream. Salt, pepper and simmer, stirring constantly, until the vegetables are tender. Then grind them in a blender. Spread the buckwheat cakes on a bed of sauce, decorate with greens and enjoy the taste.