Buckwheat pancakes with peanut pripek

Description

Here's a Breakfast we had today. My seven year old guests said, "Wow! Very tasty!". And can not be delicious : buckwheat pancakes with peanut yield of bread and the jelly cream. Treat You and your kids.

Ingredients

Buckwheat flour

150 g
Flour

150 g
Yogurt

70 ml
Milk

550 ml
Sugar

4 Tbsp
Salt

0.5 tsp
Chicken egg

3 piece
Vegetable oil

3 Tbsp
Peanuts

0.5 cup
Butter

30 g
Sour cream

450 g
Pineapple

3 piece
Strawberry

5 piece
Milk

50 ml
Sugar

4 Tbsp
Cookies

3 piece
Gelatin

15 g

Cooking

Prepare products, they should be at room temperature. Knead the dough for pancakes. In a bowl sift both kinds of flour, salt. Add sugar.

Beat slightly the eggs. Mix the yogurt and 350 ml. milk, eggs and pour into dry weight. Stir well with a whisk. Butter to melt, cool, pour in the batter. The dough is like thick cream.

The remaining 200 ml milk to boil, boiling hot pour in the batter. Immediately stir. Carefully, buckwheat flour better than wheat, RUB to a paste without any lumps. Pour in the vegetable oil.

Peanuts fry to escape. Pound in a mortar, not chopped.

In a hot pan, baked pancakes, sprinkling 1/2 tsp of nuts. Bake until light blush on both sides.

Here are interesting they are.

And 2 hours before the meal, prepare the jelly cream.

Cookies cut into pieces.

Strawberries wash, dry. Cut into slices strawberries and canned pineapple.

Soak gelatin in milk, after 10 minutes, heat it in a water bath until dissolved. DO NOT BOIL!

In a bowl, combine sour cream, sugar, biscuits, fruit, slightly cooled gelatin. Mix and put into the refrigerator for 1 - 2 hours. Stored this sour cream 2 - 3 days.

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