Buckwheat pancakes

250 g buckwheat flour with a pinch of salt and

Mix in 1 teaspoon of cream of tartar baking powder.

Add 500 ml of water and refrigerate for a few hours or overnight.

Fry in a little oil in a pan on both sides.

If you make the pancakes larger, you can use them as a “wrap” and wrap something tasty inside. Sweet and savory, highly recommended.