Chocolate and Pistachio Pancakes

To prepare

Add the sugar, buckwheat flour, melted butter, water, coarse salt, vanilla sugar and eggs into a mixing bowl. Beat all the ingredients together, gradually adding the wheat flour and half a glass of milk until you have a smooth dough with no lumps remaining.

Next, stir in the rest of the milk.

Let the batter rest for about 1 hour before cooking.

Cook the pancakes on a crêpe maker preheated to 210 °C.

Chop the dark chocolate into small pieces, and melt in a bain-marie. Coat the pancakes with melted chocolate and add some crushed pistachios.

Tip :

For colorful pancakes, you can add 1/2 tsp of matcha with the flour. For even more fragrant pancakes, add around 40g of pistachio paste to your preparation just before the milk.