Buckwheat pancakes with cinnamon and winter tea

Ingredients (2 servings - approx. 6 pancakes)

Buckwheat pancakes

• 2 eggs
• 120 g smooth buckwheat flour
• 320 ml milk (almond/oat milk is fine)
• pinch of salt
• ½ teaspoon cinnamon
• 1 tablespoon honey
• butter for browning

Filling and topping

• 250 g soft cottage cheese
• 1-2 teaspoons honey or maple syrup
• a handful of fresh or frozen blackberries
• 2 tablespoons jam to taste
• (optional) mint leaves, cinnamon on top

Method

1. In a bowl, whisk the eggs, milk and honey.
2. Gradually stir in the buckwheat flour, cinnamon and salt and mix until a smooth dough forms.
3. Let rest for at least 5 minutes to allow the flour to lightly soak up the liquid.
4. Heat a small amount of butter in a frying pan and spread it on all sides.
5. Pour a thin layer of batter and fry for 1-2 minutes on each side until golden brown.
6. In the meantime, prepare the cottage cheese in the next bowl and briefly beat it with a spoon or whisk.
7. Sweeten it with honey or syrup to taste (you can also add a drop of vanilla).
8. Spread each pancake with a light layer of jam, add whipped cream cheese and fresh fruit if desired.
9. Roll or fold and top with a little more cottage cheese, a few blackberries and a small spoonful of jam.
10. Dust with cinnamon and serve with hot winter tea - ideally gingerbread, Christmas or fruit tea.