- 3 – 4 tablespoons buckwheat flour
- pinch of sea salt
- little mineral or ordinary water
- 1 tablespoon olive oil
- thin slices of prosciutto
- thin slices of Cheddar cheese
Mix flour and salt, add oil and as much water as needed to get the density of the mixture for pancakes. You can make this mixture in the evening and leave until morning when you’ll fry pancakes. Pancakes will be tastier and healthier. Buckwheat has plenty of phytic acid and the mixture with it should, whenever you can, leave to rest. The only thing that can happen is that in the morning you will need a little more water to dilute the mixture because the buckwheat flour absorbs a lot and there is a great chance that the mixture will thicken. Bake pancakes like the others, a couple of minutes on either side. You should get two pancakes from this mixture. Then put pancake on a baking paper, arrange prosciutto and cheese, then put other pancake over it and add more cheese on a top. Put all in heated oven under the upper heater and just wait to melt cheese. Don’t wait to cool and enjoy.
If you’re in restriction you can use mozzarella instead Cheddar cheese.