Buckwheat pancakes my husband and I tried during a recent trip to Riga. I really liked the taste so full and rich. And in combination with creamy mushroom cream - it's just a classic Breakfast. But the discovery for me was the ability to add herbs and fresh pepper into the pie. A very unexpected find!))) Buckwheat flour I got from a recipe for buckwheat cake, but I will gladly remind you how to cook it. Rump (100g.) washed, dried, ignited in a pan, put small portions in a blender and grind into flour. And for pancake dough, we need more eggs and wheat flour.

Eggs, sugar, and salt combine and shake. The milk is heated and injected into the eggs warm, but not hot.

Add wheat and buckwheat flour, melted butter and a spoonful of olive. The final touch - provanskoe herbs, that make these incredibly flavorful pancakes.

Bake pancakes in the pancake pan. Of this number the test I got 12 pancakes.

Prepare the cream: chop the mushrooms and onions. Fry them in a pan, adding the Tabasco sauce and some salt. Chop canned mushrooms into a puree.

Add the mushrooms to cream cheese, mix and applied on the first attempt.

On the second layer of cream spread, fresh arugula, cover with a pancake, add cream of mushroom, cover with a pancake, put the cream and pepper, then another layer of the mushroom cream and cover with a pancake.

Here is our pancake and cake ready!