Making wonderful buckwheat pancakes:

In a separate container, beat the eggs until they have a thick, slightly white consistency. Leave separately for at least 2-3 minutes. This way the egg mass is saturated with oxygen and, combining with the dough, makes it even more airy.

Add sugar, salt to warm (about 30-40 degrees) water and add buckwheat flour, stirring methodically with a whisk or fork. It is important that the water is really warm. Ground buckwheat has larger particles than “standard” wheat.

By the way, adherents of the correct and healthy eating may not buy ready-made buckwheat flour in supermarkets, but make it themselves. You just need to “crush” it in a coffee grinder aromatic buckwheat. Simply and easily!

Pour the previously beaten eggs into the resulting mass. Mix everything thoroughly until completely homogeneous.

Heat the frying pan thoroughly with a small amount oils Pour one pancake portion with a ladle.

When the edges are browned, turn the pancake over to the other side. We fry it the same way. Buckwheat pancakes will become even more flavorful and tender if, when stacking them on top of each other, each layer is lightly moistened with butter. It is convenient to apply it directly with a fork.

Serve buckwheat pancakes You can bring it to the table with anything: butter, condensed milk, jam, preserves, fresh berries, jelly, milk, etc. They will also be an ideal “container” in the form of an envelope for meat or mushrooms, if you do not make the dough very sweet.

Are you tired of delicious and healthy diabetic dishes? Then I bring to your attention a simple recipe for a hearty and safe dessert. Diet pancakes made with kefir from buckwheat flour will become good breakfast in company with a cup or. Let's supplement them sweet sour cream with berries and fruits.

In today's dessert, I suggest using a sugar substitute such as. It does not lose its properties when heated, so we can use it both in preparing pancakes themselves and in creating sour cream. Read more about sugar substitutes in.

Ingredients:

• 300 grams of buckwheat flour
• 300 grams of low-fat kefir
• 300 grams of water
• 2 eggs
• A pinch of salt
• 3 crushed tablets of sucrasite for pancakes and 2 tablets for cream
• 1 tbsp vegetable oil
• 200 grams of low-fat sour cream for cream
• Favorite fruits and berries to taste

How to cook diet pancakes with kefir:

1. Beat the eggs. Add salt, sweetener and flour. Stir.
2. If the dough seems sticky to you, you can add a little more flour. The fact is that kefir is different from kefir. And the dough may end up being too runny.
3. Add water, preferably warm. Stir.
4. Fry pancakes as usual. A little oil on a hot frying pan and off you go.
5. Sour cream is even easier to prepare - mix the sugar substitute with sour cream, and you're done.
6. Wrap some cream in a pancake.
7. Fruits can be added directly to the cream, or sprinkled on a ready-made dish.

Delicious diabetic pancakes are ready. They won't call because glycemic index all ingredients are low.

BJU dishes (without cream and fruit, as they are optional):

What kind of pancakes do skillful housewives bake for Maslenitsa: from wheat and rye flour, from corn and peas, rice, oatmeal. A traditional delicacy, which from time immemorial in Rus' was respected and served as a real table decoration, were buckwheat pancakes.

Today they are considered almost a delicacy and are prepared quite rarely. On the one hand, this is due to the fact that you can’t always find buckwheat flour on the store shelf, and you shouldn’t grind the grain yourself in a coffee grinder. On the other hand, for some reason not every cook succeeds in making pancakes made from buckwheat flour. But if you follow all the cooking technology, the pancakes will turn out great: fluffy, soft, with holes.

• It is noteworthy that it is unlikely that it will be possible to cook buckwheat pancakes without wheat flour. Buckwheat flour does not contain required quantity gluten, and the pancake will simply fall apart from it. That is why almost every recipe includes equal amounts of wheat and buckwheat flour.
• In all other respects these are amazing delicious pancakes dark-colored are not much different in preparation technology from others: they are made from both fresh and yeast dough, with milk, water or kefir.

Delicious buckwheat pancakes are a must-have for Maslenitsa, when you get pretty tired of regular wheat pancakes. They can be served with a salty filling, such as mushroom, fish or meat, or with a sweet filling, such as fruit or jam.

Buckwheat pancakes with milk

Traditional buckwheat pancakes are prepared with milk and always with the addition of yeast. In this case, they turn out not only soft, but also “spongy” and fluffy.

In Rus' they were most often served with a salty filling, for example, sour cream and mushroom sauce, or they didn’t stuff them at all, but laid out a high pile of pancakes in front of the guests and gave everyone the opportunity to choose for themselves what to flavor the food with: caviar, cottage cheese, salted fish.

Ingredients:

Preparation:

It is best to grease the top of the finished pancakes with butter and serve them separately from the filling. They are best combined with caviar, sour cream, and salted mushrooms. If the filling is sweet, then it is better to add more sugar to the dough in advance.

How to cook buckwheat pancakes - video

Advice! It is best to fry buckwheat pancakes in a frying pan with non-stick coating, without lubricating it with oil at all, and add the latter one spoon at a time to the dough as it decreases, but under no circumstances stirring it. If used cast iron frying pan, then it must be thick-bottomed, and oil should not be poured on it, but spread in a thin layer using a silicone brush. And to prevent the pancakes from becoming brittle, when frying on the first side, it is best to cover the pan with a lid.

Lenten buckwheat pancakes

Buckwheat pancakes on water can be eaten both during Maslenitsa week and after it, when it comes Lent, because they are made without eggs or milk. They turn out no less tasty, delicate, crispy. It will take a lot of time to prepare; more precisely, it is better to prepare everything in the evening and fry the pancakes in the morning.

Ingredients:

Preparation:

These pancakes must be served with tea, not forgetting honey and jam.

Pancakes with buckwheat porridge

Pancakes with buckwheat can be prepared if you only have cereal on hand, but you haven’t been able to find flour. It’s worth saying right away that they taste practically no different, but to prepare them you will need a blender.

Ingredients:

Preparation:

Breton pancakes with apples

Buckwheat dishes are typical not only for Russian cuisine. For example, residents of the French province of Brittany are also not averse to enjoying it, but they do not cook porridge at all, but use buckwheat flour and bake pancakes or crepes from it, as they are called in France.

The recipe for French pancakes made from buckwheat flour is quite simple, and the dish is suitable for both breakfast and a hearty snack throughout the day. These pancakes are prepared both sweet, for example, with apples or pears, and with meat or egg additives.

Ingredients:

Preparation:

The filling for such pancakes can be prepared from pears, plums, or by mixing these and other types of fruits. A scoop of creamy ice cream or chocolate glaze would be a great addition to dessert.

Buckwheat pancakes with mushroom sauce

Pancakes with seasoning are already satisfying and full meal, and high-calorie ingredients are most often used as filling: eggs, vegetable mixtures, minced meat, mushrooms. Buckwheat pancakes with mushroom sauce - typical dish classic Russian cuisine. You can cook them either with forest mushrooms(white mushrooms, honey mushrooms, boletus), and with champignons.

Ingredients:

Preparation:

Anyone can do it in the same way. buckwheat mushrooms with heat, for example, with boiled egg And green onions. They are best served with sour cream sauce, always with hot sweet tea.

Buckwheat pancakes with cottage cheese

Adults and children love pancakes with cottage cheese, of course, it’s delicious dessert. What if you add more to the filling? fresh berries or fruit, it will be simply delicious. The dough for such pancakes made from buckwheat flour is best made with kefir, then even without adding yeast they will turn out fluffy and soft.

Ingredients:

Preparation:

The finished dessert can be decorated powdered sugar, pour melted chocolate, place a few fresh mint leaves on top.

As they say, the devil is not as scary as he is painted, so buckwheat pancakes are not at all as demanding on the cooking process as it seems. If you use the appropriate recipe, you can please your loved ones with this traditional ancient delicacy. Sweet or meaty, lean or fatty - buckwheat pancakes everyone will like it, especially on Maslenitsa.

Pancakes made with buckwheat flour are very aromatic and have a beautiful coffee tint.

Subtleties of cooking

Buckwheat pancakes are not something new, recently invented - in those countries where buckwheat often appears on tables and is called not porridge, but cereal, this dish has been known for quite a long time. But despite the fact that the recipe for its preparation is already “with a beard,” few people today know how to cook such pancakes. And the reason lies in the grain itself - unlike wheat, buckwheat does not contain gluten. This is very good from the point of view of maintaining health, but when it comes to preparing pancakes, considerable difficulties arise. Due to the absence of this very gluten, they turn out to be very brittle, and therefore turning them over in a frying pan and not damaging them is very difficult.

On a note! The problem is solved in the following way: wheat flour is added to the dough, sometimes part of it is equal to the amount of buckwheat flour, sometimes slightly more. It all depends on the skill and experience of the housewife, as well as on how strong a buckwheat flavor you want to get.

But even if you know how to knead perfect dough For buckwheat pancakes, you can’t do without a good frying pan. The ideal pancake pan will be fairly heavy with a thick bottom. Previously, the most popular were, of course, cast iron, but today they can be absolutely anything. The main thing is that the material heats up evenly and retains heat well. If you prefer to cook buckwheat pancakes on cast iron frying pan, then remember that it is better not to wash it, but only wipe it clean cloth or a paper towel.

And lastly, about the frying method. You should not add too much fat and in general it is better not to use vegetable oil; It is advisable to grease the bottom of the pan the old fashioned way - with a piece of potato dipped in melted lard. Then, as a result, the pancakes will turn out incredibly appetizing: their edges will be crispy and crispy, and the central part will be soft, literally melting in your mouth, and loose enough to absorb the additives that you want to wrap in them.

Buckwheat yeast pancakes

This dish can be prepared either straight or sponge method, But classic recipe yeast buckwheat pancakes still involves preparing dough. In other words, first of all, they make a small batch of “live” yeast, water, flour and granulated sugar and leave for a while so that the mass comes up. Then the remaining ingredients are added, but usually not all the flour is added. And only after the dough has risen again, add the rest of it and start baking pancakes.

There is another option for preparing yeast pancakes from buckwheat flour, when you add hot water. These pancakes are called custard pancakes. But such a process cannot be carried out on a quick fix– it takes quite a lot of time and the output is a rich portion of dough. Custard pancakes Usually it is prepared for a large company, when all family members and close friends gather at the table.

On a note! Of course, yeast buckwheat pancakes are incredibly tasty, but at the same time, such food is very heavy!

Lenten pancakes

So, we will prepare lean buckwheat pancakes using the straight method using water with the addition of yeast. For the dish we need:

• buckwheat flour– 2 glasses;
• wheat flour - 2 cups;
• cold water – 200 ml;
• hot water – 700 ml;
• “live” yeast – 20 g;
• granulated sugar – 50 g;
• salt – ¼ part teaspoon;
• butter or shortening for baking.

Sift half a glass of each type of flour into a deep container and add the indicated portion cold water. Mix the mixture thoroughly with a wooden spatula, breaking up all the lumps.

Add all the hot water, stir the mixture thoroughly again and leave it for a quarter of an hour. After this time, add yeast and sugar to the dough. Mix, cover with a clean cloth and leave in a warm place for 30-35 minutes.

Heat a frying pan over medium heat, grease its bottom with fat and proceed to baking pancakes. Using a ladle, pour the dough into the pan and distribute it evenly along the bottom. Brown the pancake on each side and place it on wide dish. We do this with all the dough.

Advice! Can be prepared separately vegetable stew with fresh herbs, which will be an excellent filling.

Custard pancakes

For custard pancakes You need to prepare the following products from buckwheat flour:

• buckwheat flour – 300 g;
• wheat flour – 300 g;
• water – 750 ml;
• “live” yeast – 25 g;
• sugar – 1 teaspoon;
• vegetable oil – 15 ml;
• salt to taste;
• baking fat.

Pour water into the pan and bring to a boil, then separate a small part - about 150 ml and let it cool to about 38...40°C.

On a note! You can check the temperature by putting your finger in it - it should be very warm, but not hot!

Cut the yeast into small pieces, fill them with warm water, add sugar and mix everything well. Let the dough rise.

Sift each type of flour into a separate container. Pour half the boiling water and add it wheat flour, carefully breaking up the lumps. Leave the mixture for a while to cool slightly, then add it to the dough. Mix everything with a whisk, transfer to a warm place and leave there for an hour.

Bring the remaining portion of water to a boil and pour it over the buckwheat flour. Leave it at room temperature cool down. Add the warm mass to the dough, add salt, add vegetable oil, mix well with a whisk, cover with a clean cloth and leave in a warm place for another hour. After the specified time, many bubbles should appear in the dough.

Heat a frying pan over a fire, grease its bottom with fat and a ladle carefully so as not to disturb the bubbles, pour in the first portion of dough and distribute it evenly. After about two minutes, turn the pancake over and brown it on the other side. We fold ready-made pancakes stacked on large dish and serve.

Pancakes without yeast

Recipes for pancakes made from buckwheat flour without yeast are the simplest and fastest to make. The dough for them can be varied: with milk and kefir, with fermented baked milk and yogurt, and even with yogurt. There are more interesting options, for example, on mead and beer. At the same time, the latter turn out to be especially tasty, but it is advisable to use not light beer, but dark beer, one that has sweetish taste and is stronger.

If the adze turns out to be too thick, and you have already completely used the milk or kefir, then you can dilute it mineral water. Thanks to this additive, the dough acquires a surprisingly airy structure.

Pancakes with kefir

To prepare buckwheat pancakes with kefir you will need:

• buckwheat flour - a glass;
• wheat flour - 2 cups;
• egg – 2 pcs.;
• kefir – 750 ml;
• sugar - half a glass;
• vegetable oil – 50-60 ml;
• soda - a couple of pinches;
• salt - to taste.

Break the eggs into a deep bowl, add salt, add sugar and mix with a fork or whisk. Add kefir to the mixture, mix again, add sifted buckwheat and wheat flour. Knead the dough thoroughly, breaking up all the lumps.

Add vegetable oil and soda to the dough. Mix again and set aside for about half an hour.

Heat a frying pan over medium heat, grease it with baking fat and fry the pancakes for a couple of minutes on each side. This dough allows you to get very rosy pancakes with beautiful openwork holes.

Simple pancakes with milk

Pancakes made from buckwheat flour with milk are prepared based on the following ingredients:

• 4-5 tablespoons each of buckwheat and wheat flour;
• half a liter of milk;
• a pair of eggs;
• 60 g butter;
• half a glass of sugar;
• a quarter teaspoon of salt;
• baking fat.

Pour the milk into a saucepan and warm it up a little over low heat. Season, add sugar and mix.

Sift buckwheat flour into a deep container, then wheat flour, beat in eggs, add milk with sugar and salt and mix everything thoroughly with a whisk. Close the bowl cling film and leave for half an hour to allow the dough to rest.

Melt it down butter, cool and add it to the rested dough. Mix everything again and, if necessary, dilute the dough a little with milk or mineral water.

Grease the bottom of the frying pan and heat it. Mix the dough using a ladle and pour some into the pan.

Hearty buckwheat pancakes

You can make pancakes not only from buckwheat flour, but also from already ready-made cereal. Pancakes made from buckwheat porridge turn out darker and have a very original taste: Rich and somewhat sweet. So, to prepare pancake dough you will need:

• two glasses of boiled buckwheat;
• two tablespoons of sugar;
• two eggs;
• 300 ml milk;
• 80 g wheat flour;
• a pinch of soda;
• 30 g butter.

Connecting buckwheat porridge with sugar, pour everything into a bowl food processor and mix thoroughly. The result should be a homogeneous puree. Add eggs, pour in milk and mix everything. Sift the flour, add soda and also add it to the dough. Mix everything.

Heat the frying pan thoroughly, grease it with a thin layer of lard and pour the dough into a ladle. Distribute evenly and bake for two minutes, turn over and fry for about another minute.

On a note! During times ancient Rus' The buckwheat porridge was ground only lightly, which is why the pancakes turned out very fluffy and tall!

Breton pancakes - with beer

To prepare these pancakes you will need:

• buckwheat flour – 120 g;
• wheat flour – 190 g;
• a pair of eggs;
• milk – 300 ml;
• beer – 300 ml;
• butter – 40 g;
• a pinch of salt;
• baking fat.

So, first you need to sift each type of flour and combine them in a deep bowl. Add a small pinch of salt. Make a hole in the center of the flour slide, crack the eggs into it and pour in the preheated milk.

Using a whisk, thoroughly knead the dough, leaving no lumps, then gradually pour beer into it in a thin stream. As a result, the dough should become like liquid sour cream. Cover the bowl with the dough with a clean towel and leave for an hour.

Buckwheat pancakes are what I wanted to surprise my family with on the second day of Maslenitsa! Recently I came across buckwheat flour on the counter, and on the back of the package there was a recipe for buckwheat pancakes. Therefore, it was decided to bake buckwheat pancakes for Maslenitsa. I served buckwheat flour pancakes in a sweet version - with honey and melted butter, and in unsweetened version– stuffed with soft soft cheese Ricotta and greens. Both versions of buckwheat pancakes were very tasty!

Buckwheat pancakes

Buckwheat flour is much healthier than wheat flour and does not contain gluten. You can even say: everything that buckwheat is useful for is found in buckwheat flour. Therefore, it is not in vain that it is added to pasta, bread, various pastries, pancakes, jelly, and, of course, buckwheat pancakes! Due to the lack of gluten, it is mixed with wheat flour in baked goods.

Didn't bother looking special recipe buckwheat pancakes, I repeat that I took it from a package of Uvelka buckwheat flour. As they say, trust, but verify! The specified liquid (milk and water) in the recipe was not enough, it turned out very thick pancake dough like on pancakes. You definitely can’t bake pancakes from this, and for a normal fluid state I had to add exactly the same amount of liquid, so I’m presenting an adjusted recipe for buckwheat pancakes.

For the recipe for buckwheat pancakes you will need

How to cook buckwheat pancakes

Let's start preparing pancakes by sifting buckwheat and wheat flour.

Add salt, sugar, soda to a warm liquid (I took milk and water in equal proportions).

Beat the eggs separately with a whisk or fork until smooth, pour them into the milk and stir.

Gradually add mixed buckwheat and wheat flour to the liquid and knead the liquid pancake dough. At the end of kneading, add vegetable oil. Since I was baking pancakes using this recipe for the first time and it indicated 2.5 glasses of milk or water, my pancake dough turned out to be as thick as in the photo:



I want to say that it’s even convenient to knead it and rub out lumps. Then dilute the thick dough like for pancakes required quantity milk or water (in my case, 2.5 glasses were added).

Bake buckwheat pancakes in a hot frying pan, greased before the first pancake vegetable oil or lard. My pancakes came out well, I baked them in two small-diameter frying pans,



This recipe yielded a stack of buckwheat pancakes as in the photo:



You can get approximately 35 pancakes from buckwheat flour when baking them in a small-diameter frying pan.

While the pancakes are baking, at the same time or before starting baking, you need to prepare honey and butter. Melt them over very low heat, a water bath or a radiator until liquid, but under no circumstances boil! To heat up the sweet topping for buckwheat pancakes made from honey and butter, I used the microwave (heated at very low power and stirred several times).





Here they are, buckwheat pancakes with honey:

I prepared stuffed buckwheat pancakes, or rather rolls, with cheese filling. Spread a soft one on a buckwheat flour pancake in an even layer cottage cheese Riccotta, slightly salted, sprinkled with herbs and tightly rolled into a roll.



Try and bake delicious yeast-free buckwheat pancakes using this recipe.