130 g (4 ¾ oz/1 cup) buckwheat flour
2 eggs
315 ml (10 ¾ fl oz/1 ¼ cups) water
Canola oil, for greasing
1 tablespoon canola oil
2 garlic cloves, crushed
75 g (2 ½ oz/1 cup) shredded red cabbage
140 g (5 oz/1 cup) finely chopped celery
155 g (5 ½ oz/1 cup) peas, cooked
4 spring onions (scallions), chopped
16-20 chives, softened in hot water
Cottage cheese, for dipping
Sift the flour into a bowl and make a well in the centre. Add the combined egg and water. Beat until well combined and smooth.
Heat the oil in a large frying pan over medium heat. Pour in just enough batter to make a thin layer over the bottom of the pan. When the top of the pancake starts to set, turn it over. After browning the second side, transfer to a plate and keep warm. Repeat with the remaining batter.
To make the vegetable filling, heat the oil in a frying pan over medium heat. Add the garlic and cook for 1 minute. Add the cabbage, celery, peas and spring onions. Cook for 3-4 minutes.
Spoon the vegetable filling into the centre of each pancake.
Bring up the edges of the pancake to form a pouch. Serve with cottage cheese for dipping.
