I used soy milk, standard fare at our house, because that's all I had. But it was a good match for the buckwheat, which turns out to be a particularly healthy food: high in protein, not technically a grain, and gluten free. Oil instead of butter was also an easy choice.
And there it was: Slovenian health food. Gluten-free, dairy-free, and vegetarian. A marriage of sweet šmoren and tangy žganci. I had finally produced those little crumbles that had eluded me last week!
My new dish even tasted good, with the earthy, slightly sharp taste of buckwheat pancakes. I topped it with a sprinkle of brown sugar and served it with a side of organic Italian marmalade, blueberries, and nonfat Greek yogurt.
6 T. soy milk
2 T. buckwheat flour
2 t. brown sugar
dash of salt (optional)
oil for pan
Mix all the ingredients together until you have a smooth crepe-like batter. Heat a frying pan with a thin film of oil. Pour in the batter. Leave it alone until the mixture starts to brown on the bottom. Then follow the usual procedure for šmoren. Take a spatula and begin to scrape, turn, and chop the mixture until you have a pan of nicely browned little crumbles. Serves 2.