Buckwheat Pancakes with Mushroom Gravy

In a bowl, combine 120 g buckwheat flour, 80 g all-purpose flour, and 0.5 tsp salt. Pour in 400 ml milk, add 2 eggs and 1 tbsp oil, and whisk until smooth with no lumps.

Cover the bowl and let the batter rest in the refrigerator for 60 minutes: the buckwheat flour will swell, making the pancakes more pliable. Stir the batter before frying; if it has thickened too much, thin it with 1–2 tbsp milk.

Heat a nonstick skillet well over medium heat. Grease it lightly with the remaining oil, pour in a thin layer of batter, and quickly swirl to spread it over the bottom. Cook for 40–60 seconds, flip, and brown for another 20–30 seconds. Repeat with the remaining batter, greasing the pan as needed.

Wipe the mushrooms clean and slice them; finely chop the onion. Heat 1 tbsp oil in a deep skillet and sauté the onion for 3 minutes until translucent.

Add the mushrooms, season with the remaining salt and black pepper. Cook for 8–10 minutes over medium heat, stirring, until the mushroom liquid evaporates and the mushrooms turn lightly golden.

Pour in 150 ml cream, reduce the heat to low, and simmer the gravy for 7–8 minutes until it thickens slightly. Taste and add more salt or black pepper if needed.

Fold the pancakes into triangles or roll them up, and serve immediately, drizzled with the warm mushroom gravy.