4 oz milk
4 oz buckwheat flour
Whisk the egg with the milk, add flour until a light, fluffy batter has been created. Allow to stand for 15 minutes. Drop small ladles of batter into the center of nonstick pan ,then swirl the pan around to allow the formation of wafer-thin pancakes. Turn the pancake over after 1 minute and allow it to cook on the other side, then remove it from the pan and place on a plate. Continue the process until all the batter has been used up.
Serve with maple syrup and blueberries.