Ingredients:

• Buckwheat porridge – 350 grams
• Eggs – 2
• Flour – 1 tablespoon
• Garlic – 1 clove
• Baking soda – 1 pinch
• Sour cream – to taste
• Salt – to taste
• Vegetable oil – for frying

Instructions:

1. Beat the eggs with salt and baking soda until smooth.
2. Add the buckwheat porridge, flour, and finely chopped garlic using a garlic press. Mix everything until smooth.
3. Fry the buckwheat pancakes by spoonfuls on a skillet with heated vegetable oil until a nice golden crust appears on both sides.
4. Serve on a plate with sour cream. Optionally, fresh vegetables and herbs can be served on the side.