Tortilla - Recipe for Czech buckwheat pancakes?

Recipe for Czech buckwheat pancakes?

I was just in the Czech Republic at a Renaissance festival. They made "Pohankove Placky" at one booth--a buckwheat dough rolled out flat then cut into circles like tortillas and cooked on a grill, then topped with garlic spread and leeks. They were fabulous. Any ideas on a recipe? They seemed to be unleavened and we were told they had rosemary in the dough. Slightly thicker than a tortilla, not crispy. I have no other clues about ingredients! Thanks.

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Sourdough Buckwheat Pancakes

INGREDIENTS

2 cups sourdough starter

2 eggs, beaten

1 tablespoon vegetable oil

3 tablespoons white sugar

1/2 teaspoon vanilla extract

1 teaspoon salt

1 cup buckwheat flour

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground ginger

DIRECTIONS

In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.

Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!

Tasty Buckwheat Pancakes

INGREDIENTS

1/2 cup whole wheat flour

1/4 cup buckwheat flour

1/4 cup all-purpose flour

1/4 cup quick cooking oats

3 teaspoons baking powder

1 cup skim milk

3 tablespoons safflower oil

2 tablespoons honey

1 egg, lightly beaten

DIRECTIONS

In a large bowl, stir together wheat flour, buckwheat flour, all-purpose flour, oats, and baking powder. Stir in milk, oil, honey, and egg.

Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, and serve hot.

Best Buckwheat Pancakes

INGREDIENTS

1 cup buttermilk

1 egg

3 tablespoons butter, melted

6 tablespoons all-purpose flour

6 tablespoons buckwheat flour

1 teaspoon white sugar

1/2 teaspoon salt

1 teaspoon baking soda

3 tablespoons butter

DIRECTIONS

In a medium bowl, whisk together the buttermilk, egg, and melted butter.

In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.

Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.
CZECH SOUR BUCKWHEAT PANCAKES:

Makes 12 pancakes

Ingredients:

1 1/4 cups buttermilk or sour milk*

3 tablespoons butter or margarine, melted

1 large egg

1/2 cup all-purpose flour

1/3 cup buckwheat flour

3/4 teaspoon baking soda

1/4 teaspoon salt

Maple syrup (optional)

Vegetable cooking spray

METHOD:

Whisk buttermilk, butter, and egg together in bowl until blended. Combine flours, soda, and salt in another bowl. Whisk buttermilk mixture into dry ingredients until just blended.

Heat large nonstick skillet or griddle over medium-high heat. Grease lightly with vegetable cooking spray. For each pancake, spoon scant 1/4 cup of the batter into skillet, spreading batter lightly with back of spoon. Cook until bubbles form on surface of pancakes, about 2 minutes. Turn pancakes over and cook 1 to 2 minutes more. Repeat with remaining batter. Serve with maple syrup.

*Note: To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a 2-cup glass measuring cup. Add enough milk to make 1 1/4 cups liquid; stir. Let the mixture stand for 5 minutes before using it in a re

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ORANGE-ALMOND BUCKWHEAT PANCAKES:

Makes: 6 servings

PANCAKES:

* 1 cups sliced almonds*

* 1 whole orange

* 1 egg

* 2/3 cup 100% orange juice

* 1 cup 2% reduced fat milk

* 2 tablespoons grapeseed oil or canola oil

* ¾ cup buckwheat flour

* 1 cup all purpose flour

* 1 tablespoon baking powder

* ¼ teaspoon salt

* Non-stick cooking spray

1) Preheat oven to 375°F. Spread almonds over a cookie sheet and bake 5 to 7 minutes until nicely browned. Remove and cool at room temperature. Use grater to grate zest of the orange, while careful not to grate into the white pith. Peel remainder of skin and slice between membranes to separate each orange segment. Set aside for garnish.

2) Combine egg, orange juice, milk and oil in medium bowl and mix well. In large bowl, combine both flours, baking powder and salt with reserved orange zest.

3) Add liquid into the dry ingredients and mix thoroughly while being sure to leave some lumps. Set aside ¼ cup almonds for syrup, then gently mix remaining ¾ cup almonds into batter until ingredients are combined, but still lumpy. Do not over-beat or stir until smooth as this will make pancakes tough.

4) Ladle batter onto hot, non-stick skillet coated with cooking spray and cook until some bubbles begin to appear on top, about 3 minutes. Flip cake over and cook 2 minutes. Serve immediately with orange-almond syrup, and garnish with orange segments.

*Note: While almonds provide a healthy fat, this ingredient may be removed to reduce the recipe's fat content by 18 grams.

ORANGE-ALMOND SYRUP:

* 1 cup 100% orange juice

* 1 cinnamon stick

* ½ cup light maple syrup

* ¼ cup reserved roasted almonds

1) Simmer orange juice and cinnamon stick in small saucepot over medium heat until reduced to 1/2 cup, about 15 minutes.

2) Add maple syrup. Remove cinnamon stick, stir in reserved roasted almonds and serve warm.