Golden skillet pancake squares made with finely ground buckwheat and diced apple.
120 gApple
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0.5 cupBuckwheat
0.5 cupWater
0.5 cupFlour
5 gBaking Powder
2 tspCooking oil
To tasteSalt
Grind the dry buckwheat into a fine flour in a spice grinder, working in small batches. Regrind any coarse pieces. Core the apple and dice it into 5 mm pieces.
Mix the ground buckwheat with the flour, baking powder, and a small pinch of salt. Stir in 130 ml water until smooth, then fold in the diced apple. Let the thick, spreadable batter rest for 5 minutes.
Heat the cooking oil in a 20 cm nonstick skillet over medium-low heat. Spread the batter evenly, keeping it no thicker than 1 cm.
Cover and cook over medium-low heat for 8 minutes, until the underside is golden, the edges are firm, and the surface is mostly set. Reduce the heat if the bottom browns before the top sets.
Loosen the edges with a spatula. Slide the pancake onto a plate, cover it with the skillet, and carefully turn both over to return the uncooked side to the pan.
Cook uncovered over low to medium-low heat for 6 minutes, until the second side is golden and the center is firm with no wet batter. Check the center with a thin knife; cook a little longer over low heat if needed.
Transfer to a board and let stand for 2 minutes, then cut into squares and serve warm.