Work the buckwheat and wheat flour in a bowl, add salt, pepper and enough water to obtain a soft batter that you will leave to rest for about half an hour. After half an hour, add some diced cheese to the mixture and, taking it from time to time with a spoon kept moist, fry the pancakes in a pan in which you have heated the frying oil.
As soon as the pancakes are uniformly golden, drain them carefully and let them dry on absorbent kitchen paper. Add salt and serve hot.

    Ingredients for 5 people:

  • 400g of buckwheat flour
  • 100g of wheat flour
  • 200g of semi-seasoned cheese (original recipe includes Valtellina Casera cheese)
  • Olive oil
  • Fry oil
  • salt and pepper

Preparation time: 40 minutes

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