Buckwheat pancakes.

The spouse does not read anyway, so I can confess.
In some very expensive organic food store, I bought it very expensive, organic buckwheat flour. The flour was to be used with buckwheat bread. I baked bread, we ate, but somehow we don't want to repeat it. The flour was waiting for another use. The inscription on the package encourages you to use it for pancakes, and that was Plan B. Then I looked at the packaging more closely and I was interested in one of the pancake recipes there (buy). I've never eaten a pancake, So I don't know if the recipe is for typical blinis (baking powder instead of yeast?), or maybe some simplified. As he called, he called it, I made a savory and sweet version for breakfast. Pancakes another time.

The dough was very thick, but easy to prepare, no problems with lumps etc.. Nothing stuck to the pan, the pancakes were frying fairly quickly. They turned out nice, flat cakes, in taste, as is the bread made of this flour, very neutral (not to say bland). They probably fit with everything.

The dry version is with avocado cottage cheese – (Philadelphia cheese as a cottage cheese – only because of the lack of the former) Nicponiom liked it, although Young seemed to prefer dry (too small to get sweet).

The sweet version was with salted caramel. Recently has the point of salted caramel I'm almost obsessed, so the option just sweet was not even considered.
I'm not that brave, to try your own recipe, and this time I wanted some quick caramel (I've been cooking caramel recently 3 hours, stirring every now and then). Przepis zlazłam na Smitten Kitchen, and even with buckwheat pancakes . How is it caramel, he was delicious… I got about 200ml of it. We didn't even eat half of the pancakes. The rest are in the fridge staring at me every time I open it…

Pancakes made of sweet and dry flour

Solony carmel
0.5 cups of sugar
3 spoons of butter (or salted butter and less salt)
2 a pinch of sea salt (fine or in flakes)
1/3 glasses of heavy cream

Dissolve the sugar over medium heat in a saucepan with a thick bottom (it takes a while, better not to mix), you can add a tablespoon of water. When the sugar is liquid and golden brown, add salt (gradually) and butter, stir until the butter is melted and combined with the sugar. Reduce the heat and gradually add the cream while stirring. Don't worry if everything hisses and foams. Stir until ingredients are combined. The caramel is liquid, after a few days in the refrigerator it becomes thicker.

Avocado cheese
Any proportions. Peel the avocado and crush it with a fork and mix with the cheese.