Buckwheat flour pancakes with sea buckthorn and apple jam

Preparation

1. 
   1

   Whisk the eggs with the sugar and salt in a bowl.

2. 
   2

   Pour in half of the milk, add both flours and stir until the batter is smooth and lump-free.

3. 
   3

   Add the rest of the milk and the oil. The batter should be as thin as single cream. Let it rest for 15 minutes so the buckwheat flour can swell.

4. 
   4

   Heat a frying pan well and grease it lightly. Pour in a thin layer of batter and tilt the pan to spread it evenly.

5. 
   5

   Cook for about a minute until the edges start to lift, then flip and cook for another 30 seconds.

6. 
   6

   Stack the cooked pancakes and keep them warm.

7. 
   7

   Serve warm with the jam and a spoonful of sour cream if you like.