Buckwheat Pancakes with Nut Filling

For the buckwheat pancakes, mix flour, eggs, salt and half of the milk with a whisk until smooth and without lumps. Then stir in the remaining milk. Let rest for 10 minutes.

For the filling, heat the milk, honey and cinnamon in a saucepan. Remove from the heat and mix in the nuts. Allow to cool.

Whip the cream until stiff and mix into the nut filling. Work the dough into pancakes and spread with the nut filling.

Preparation Tip:

The buckwheat pancakes are best enjoyed still warm with vanilla ice cream and possibly chocolate sauce.

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