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.
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