Buckwheat pancakes

I honestly had no motivation to record a recipe for buckwheat pancakes because I once made them with buckwheat flour and they felt too much on the buckwheat, the taste was too sharp and not at all pleasant. It just wasn't worth it no matter how many times you asked me for a recipe for gluten-free pancakes.
But when I tried pancakes made from buckwheat and not flour at my neighbor Danka's, I was surprised.
Buckwheat can be felt a little, but it does not have that sharp taste, but simply nice, discreet and mild.
I immediately had to make them and of course record the recipe for you.
The second challenge was whether it would work in ordinary pans and not Teflon, and you can see the result yourself.
Ingredients:
250 g of buckwheat
2 eggs
5 g of salt
about 250 ml of water
about 150 ml of milk or as needed
oil for the pan
PREPARATION
Soak 250 g of buckwheat in water the night before making the pancakes.
In the morning, rinse the water and put the buckwheat in a blender.
Put about 250 ml of water or as much as is enough to cover the buckwheat.
blend until you get a consistency like milk.
Add 2 eggs, about 5 g of salt and another 150 ml of milk.
Mix everything until you get a liquid and uniform mass.
Transfer the mixture to a bowl and check if it is thin enough. If it is still thick, add a little more milk.
Prepare a pan and put some oil in it.
Put one scoop of the mixture over the oil and bake at 6 degrees from 9.
Turn with a spatula and cook on the other side as well.
If you use stainless steel pans, know that your first pancake will always stick a little until the pan heats up and the fat is spread over it.
If this happens, do not wash the pan, but just scrape off the stuck dough and wipe it with a tissue.
Continue baking the rest of the pancakes like this.
Cover the pancakes with spread as desired, and I advise you to make homemade and healthy Nutella.
Homemade healthy Nutella: • DOMAĆA ZDRAV LJEŠNJAK ...