👨‍🍳 作り方

1. 1

   In a large bowl, whisk together the buckwheat flour, all-purpose flour, and salt. In a separate bowl, whisk the eggs, milk, and water.

   💡 プロのコツ: Ensure all dry ingredients are well combined before adding wet ingredients to avoid lumps.
2. 2

   Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Let the batter rest for about 10-15 minutes.

   💡 プロのコツ: Resting the batter allows the gluten to relax, resulting in more tender pancakes.
3. 3

   While the batter rests, prepare the mushroom topping. Heat a tablespoon of butter or oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   💡 プロのコツ: Sweating the onions first brings out their sweetness.
4. 4

   Add the sliced mushrooms and minced garlic to the skillet. Cook, stirring occasionally, until the mushrooms are browned and tender, about 8-10 minutes. Stir in the chopped dill and season with salt and pepper.

   💡 プロのコツ: Don't overcrowd the pan when cooking mushrooms; cook in batches if necessary to ensure they brown properly.
5. 5

   Heat a lightly oiled or buttered griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter onto the hot surface for each pancake, spreading it slightly.

   💡 プロのコツ: Use a consistent amount of batter for uniform pancake size.
6. 6

   Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.

   💡 プロのコツ: Flip the pancakes when you see bubbles forming on the surface.
7. 7

   Serve the buckwheat pancakes warm, topped generously with the sautéed mushroom mixture and a dollop of sour cream.

   💡 プロのコツ: Garnish with extra fresh dill for a burst of freshness.