Step-by-step recipes for hearty buckwheat pancakes on kefir with apple, banana, mushrooms and vegetables

2017-11-08 Yulia Kosich

Grade
recipe

7324

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

10 gr.

Carbohydrates

37 gr.

269 ​​kcal.

Option 1: Classic recipe for buckwheat pancakes with kefir

To call classic pancakes a popular dish among us is to say nothing. And indeed they are prepared often and everywhere. But the taste of this seemingly familiar dessert can be varied. For example, including fruits and berries. And also by adding buckwheat flour, rich in deep flavor, to the recipe. What will happen in the end? Let's try making buckwheat pancakes with kefir to find out.

Ingredients:

• 195 grams of buckwheat flour;
• 2 chicken eggs;
• 105 grams of white flour;
• 15 grams of olive oil;
• 205 grams of kefir;
• frying oil;
• soda;
• 40 grams of sugar.

Combine buckwheat and wheat flour. Add soda and a couple of tablespoons of white sugar. Mix dry ingredients.

In a second container with high sides, beat two fresh eggs and a little more than a glass of kefir. Fat content - any.

Also pour a spoonful of aromatic olive oil into the kefir mixture. While stirring the contents of the bowl, add the dry ingredients.

Knead a viscous, thick dough. Heat oil in a wide, thick-bottomed frying pan.

Transfer the finished pancakes to paper towels, blot away any grease and serve for breakfast. We recommend adding milk or fruit drink to the pancakes.

When mixing, be sure to achieve uniformity. Otherwise, the lumps present inside will remain raw and spoil the taste characteristics of the dish. But the undoubted decoration of the dessert will be tender sour cream or sour berry jam.

Option 2: Quick recipe for buckwheat flour pancakes with kefir

Hearty pancakes are prepared quickly. But if you need to make a hearty breakfast in a few minutes, reduce the amount of ingredients and use a food processor for lightning-fast dough mixing.

Ingredients:

• 105 grams of buckwheat flour;
• 105 grams of wheat flour;
• 2 eggs;
• 35 grams of sugar;
• frying oil;
• 155 grams of kefir;
• soda.

Break the eggs into the bowl of a food processor. Also add kefir and start mixing at low speed.

Gradually add wheat and buckwheat flour inside. Don't forget to add soda. Moreover, it is not necessary to extinguish it. For the correct reaction, the acid contained in kefir is enough.

Now pour in the sugar. Bring the viscous dough until smooth. Turn off the combine.

Heat oil (1-2 tablespoons) in a wide-bottomed frying pan over high heat.

Use a ladle to scoop out a sufficient amount of dough. Carefully pour it into the pan. Form small round pieces.

Fry the pancakes for no more than a couple of minutes (for each side). Serve buckwheat pancakes with kefir immediately, blotting off any excess fat with napkins.

If you don't have a food processor in your kitchen, use a mixer. To do this, add all the ingredients into a tall plastic container and whisk until there are no lumps. This can also be done manually, although in this case the preparation process will take a little longer.

Option 3: Buckwheat and mushroom pancakes with kefir

Who said pancakes have to be filled with sugar? Today we will prove that you can cook your usual pancakes for breakfast with mushrooms. At the same time adding spices, onions and fresh herbs.

Ingredients:

• 55 grams of buckwheat;
• 170 grams of water;
• 3 fresh eggs;
• 105 grams of kefir;
• 105 grams of champignons;
• onion;
• frying oil;
• 3-4 tablespoons of flour;
• salt to taste;
• fresh greens.

How to cook

Sort through the cereal, remove any debris and pour the buckwheat into the pan. Pour in cold water. Add salt.

Boil the porridge until the liquid has completely evaporated. The cereal itself should be crumbly.

At the same time, heat the oil. Fry finely chopped champignons and onions for 5-6 minutes. After time, add chopped herbs and salt.

Combine buckwheat with fried mushrooms. Mix.

Beat chicken eggs with kefir with a mixer or a long fork. Replace uneven thick dough for buckwheat pancakes with kefir.

Cook round pancakes in enough oil for frying (2-3 minutes). After removing excess fat with napkins, serve with tea for breakfast.

Unsweetened pancakes are not often found on our menu. And in vain. After all, they definitely deserve attention. Moreover, in such recipes it is permissible to experiment not only with spices, but also with additional ingredients. So, you can add carrots, zucchini or bell peppers to the mushroom fry.

Option 4: Buckwheat pancakes on kefir without eggs with banana

Making vegetarian pancakes, that is, without using eggs, is very easy. It is enough just to increase the volume of flour and introduce viscous fruit into the recipe. For example, it could be a fragrant banana.

Ingredients:

• medium banana;
• 155 grams of wheat flour;
• 155 buckwheat flour;
• refined oil;
• 210 ml kefir;
• 49 grams of sugar;
• baking powder;
• vanillin.

Step by step recipe

In a suitable dry container, combine wheat and buckwheat flour. Add baking powder, sugar and aromatic vanillin. Don't overdo it, otherwise the pancakes will turn out bitter.

Pour warm kefir inside and mix the thick, flowing dough well (until smooth).

Grind the peeled banana in a blender. You can also grind it through a sieve. As a result, we need a viscous mass that will additionally “bind” the ingredients of buckwheat pancakes with kefir.

Pour oil into a wide frying pan. Warm it up. Then pour several round pancakes into the bottom. To do this, you can use a small scoop.

Fry the buckwheat pancakes for a couple of minutes until done. In this case, the surface of the pancakes will become a beautiful brown color. Serve, complementing breakfast with sour cream and tea.

Since the recipe does not contain an egg, the main binding ingredient, it is important not to touch the workpiece until the bottom surface is well cooked. This is when you can easily flip the pancakes. Moreover, they will not disintegrate in the process.

Option 5: Buckwheat pancakes with apple on kefir

Where there are pancakes, there are apples, and where they are, there is spicy cinnamon. Do you agree with this statement? Then we suggest combining all these components and preparing an amazing breakfast right now.

Ingredients:

• large apple;
• 135 grams of buckwheat flour;
• 115 grams of wheat flour;
• 30 grams of sugar;
• soda;
• butter in dough;
• 2 eggs;
• 160 grams of kefir;
• cinnamon.

How to cook

Pour soda, cinnamon, sugar, wheat and buckwheat flour into a deep bowl. Mix the ingredients.

In another bowl, beat the eggs until the whites are well mixed with the yolk and a light foam appears.

Add kefir to the mixture and mix thoroughly.

Add dry ingredients into liquid mixture. Knead the dough. It should turn out viscous.

Grate a large peeled apple. Fold fruit shavings into batter. Add a spoonful of oil.

In a hot frying pan, fry buckwheat pancakes with kefir in oil until cooked. This will take no more than 5 minutes.

If you have other fruits on hand, such as pears, peaches or plums, you can substitute them for the apples. By the way, it is quite acceptable to use several types at once. This will only make the pancakes more aromatic and tastier.

Option 6: Vegetable buckwheat pancakes with zucchini and carrots on kefir

Another version of savory pancakes, which this time we will make with vegetables. We chose carrots and zucchini. And you can safely add other fruits to them. These could be eggplants, onions, sweet peppers or blanched tomatoes.

Ingredients:

• medium carrot;
• 195 grams of wheat flour;
• 195 grams of buckwheat flour;
• oil for frying;
• 150 grams of kefir;
• medium zucchini;
• soda;
• fresh herbs;
• 2 eggs;
• salt and spices to taste.

Step by step recipe

Grate the zucchini and carrots on the finest grater. The fruits need to be washed and peeled. Transfer the shavings to a dry container. Add salt and set aside. To prevent debris from getting inside, it is advisable to cover the bowl with film.

Beat fresh eggs with a whisk with kefir. Add both types of flour, salt, soda and spices in a thin stream. Stir until smooth.

Drain the juice from the vegetables, squeezing them lightly. Transfer the mixture to the dough and add chopped greens.

Once again, use a spatula to mix the base of buckwheat pancakes with kefir. Now heat the oil in a wide, flat-bottomed frying pan.

Use a scoop to place several round pieces at once. Fry the pancakes until they are brown on all sides. This will usually take 4-5 minutes. After removing the oil with napkins, serve the pancakes for breakfast with milk or tea.

Be sure to squeeze out the grated vegetables, otherwise the resulting juice will make the dough watery. And you won’t be able to fry the pancakes correctly. You can also boil the zucchini and carrots in advance and grind them in a blender. This method will allow you to prepare incredibly tender pancakes.

Option 7: Original recipe for buckwheat pancakes without kefir

Buckwheat rooks are much less common on the table than, for example, those made from wheat flour. Buckwheat is very healthy, contains little gluten, and contains many vitamins and minerals. Pancakes can be made from buckwheat flour, from a mixture of buckwheat and wheat flour, and even from buckwheat. And if you don’t fry them in a frying pan, but bake them in the oven, they are perfect for dietary nutrition. We will prepare traditional pancakes from buckwheat flour and kefir.

Ingredients:

• 160 grams of buckwheat flour;
• 250 grams of kefir;
• 4 chicken eggs;
• 50 grams of sugar;
• 3 grams of salt;
• 1 packet of baking powder.

Step-by-step recipe for buckwheat pancakes with kefir

Pour warm kefir into the container.

Break the eggs, separate the yolks from the whites.

Add the yolks to the kefir and stir.

Now combine buckwheat flour, salt, sugar and baking powder.

Now pour kefir into the flour mixture and mix well. At first glance it may seem that the consistency is too thin, but we are not done yet.

Using a mixer, beat the egg whites until fluffy and add to the dough. You will see how noticeably the dough has thickened.

Tip: Introduce proteins a little at a time, in several stages. Mix with a whisk.

Heat a frying pan, pour in refined vegetable oil and fry buckwheat pancakes on both sides.

It is better to cook the pancakes over medium heat so that they do not burn. You can cover the first few minutes with a lid.

A great treat for tea is ready! Serve with honey or jam.

Option 8: Quick recipe for buckwheat pancakes on kefir with dried apricots

These pancakes cook much faster and turn out very tasty. Let's add some rolled oats and raisins with dried apricots - delicious. The only base we will have is buckwheat, which we will boil, then grind in a blender and knead into a dough. These are the unusual pancakes we will make. But it’s simple, quick and very tasty.

Ingredients:

• 1 cup buckwheat;
• 1 chicken egg;
• 1 cup flour;
• 6 table spoons of sugar;
• 1 glass of kefir;
• 4 table spoons of buckwheat;
• 1.5 spoons of raisins;
• 1.5 spoons of dried apricots.

How to quickly prepare buckwheat pancakes with kefir

First, let's cook buckwheat porridge. There is no need to salt it or add sugar - we will do all this when kneading the dough.

Now you need to puree the porridge with a blender.

Pour in kefir, add Hercules and also process with a blender.

Beat in the egg, mix and leave the dough for a quarter of an hour.

After the specified time, add sugar, raisins, dried apricots and puree again until smooth. The dough is ready, you can fry the pancakes.

Regular yogurt or fruit jam is perfect for these pancakes.

Option 9: Buckwheat pancakes on kefir with cheese and ham

Many people love pancakes with ham and cheese, and we will prepare delicious buckwheat pancakes. We immediately mix the filling into the dough and fry it in a frying pan. Tender, satisfying and healthy pancakes with ham and cheese will please everyone.

Ingredients:

• 2 cups buckwheat flour;
• 4 eggs;
• 500 grams of kefir;
• 10 grams of soda;
• 100 grams of cheese;
• 100 grams of ham;
• 1 pinch of salt;
• 10 grams of sugar.

How to cook

Pour kefir into a deep bowl. We will make the dough in it. Add salt and sugar and stir.

Beat in the eggs and add soda - mix and leave for a couple of minutes.

Now slowly add flour and knead the dough to the desired consistency.

Ham and cheese can be cut into cubes or grated on a coarse grater - do whatever is more convenient for you.

Add the last ingredients to the dough, stir well.

Fry the pancakes in a heated frying pan with the addition of vegetable oil.

Sour cream or ketchup is ideal for dressing. Someone can add mayonnaise.

Option 10: Buckwheat pancakes on kefir with meat

This is a real man's version of making pancakes. You can use pork, beef, lamb. If you love chicken, try cooking with it. In any case, it will turn out very satisfying and tasty. You'll spend about forty-five minutes and get about 15 delicious pancakes. By the way, some housewives call them “lazy belyashi”, although the recipe is still different.

Ingredients:

• 200 grams of minced meat;
• 4 table spoons of buckwheat flour;
• 1 onion
• 250 grams of kefir;
• 10 grams of baking powder;
• 1 pinch of salt;
• 3 chicken eggs;
• 3 grams of ground black pepper;
• oil grows for frying.

Step by step recipe

Pour kefir into a deep container. Immediately beat in the eggs and add salt and stir.

Pour baking powder into the flour, mix and add to the kefir mass. Stir all ingredients again.

Grind the onion in a blender or finely chop it with a knife, combine with minced meat. Sprinkle with black pepper and stir.

Now combine the meat component with the dough and mix thoroughly with a spoon or spatula. In principle, you can use a mixer.

If the dough turns out watery, add a little more flour. It is important that the pancakes do not spread over the pan, but keep their shape.

Fry first with the lid closed, then turn over and cook until golden brown.

Check readiness with a knife or fork. It is very important that not only the dough is baked, but also the minced meat.

Serve these pancakes with horseradish, adjika, sour cream or your favorite sauce of your choice.

Option 11: Buckwheat pancakes on kefir with mushrooms and carrots

If you follow the step-by-step instructions, you will get beautiful and satisfying pancakes with mushrooms and carrots. You can take this treat with you to work as lunch or on a long walk or even on a hike. These pancakes are very easy and simple to prepare.

Ingredients:

• 200 grams of buckwheat flour;
• 3 chicken eggs;
• 1 pinch of salt;
• 200 grams of kefir;
• 4 grams of black pepper;
• 60 grams of growing oil;
• 5 raw champignons;
• 1 small carrot;
• 2 grams of soda;
• a few drops of lemon juice.

How to cook

Beat the eggs into the dough container and add salt - beat with a whisk for about one minute at medium speed.

Pour warm kefir into the mixture, add black pepper and stir.

Slowly stir in the flour while continuing to work with the mixer. Immediately pour a spoonful of vegetable oil, slaked soda with lemon juice - mix thoroughly.

Wash the mushrooms thoroughly, cut into small pieces and add to the dough.

Boil the washed carrots, peel and also cut into cubes. Place in a container with dough.

Mix all ingredients thoroughly. Check the consistency of the dough.

Now you can fry in vegetable oil.

Place the finished pancakes first on thick napkins or paper towels - this will remove excess oil.

Serve with sour cream.

Note: In principle, you can also use wild mushrooms. You just need to defrost them first. If they are dried, soak them in water. Then boil it and add it to the dough. Wild mushrooms make any dish more aromatic and tastier.

Option 12: Buckwheat pancakes on kefir with potatoes

Another recipe for hearty and tasty buckwheat pancakes prepared with kefir. Let's add parsley and dill to the recipe - it will turn out even more fragrant. And we will make the dough not from flour, but from buckwheat porridge.

Ingredients:

• 100 grams of boiled buckwheat porridge;
• 3 potato tubers;
• 2 eggs;
• 3 tablespoons of wheat flour;
• parsley and dill to taste;
• 1 onion;
• breadcrumbs.

Step by step recipe

Boil the buckwheat, it should be even a little overcooked - cool.

Grate the washed and peeled potatoes.

Grind the buckwheat with a blender.

Chop the onion and fry in butter or refined vegetable oil.

In a large bowl, combine buckwheat, onion, and potatoes.

Add eggs, salt, pepper and flour - mix with a whisk.

Chop the washed greens and place them in a bowl with the dough.

Now you can start frying. Form pancakes, roll in breadcrumbs and fry on both sides.

This treat is best served with sour cream or mushroom sauce.

Note to the hostess: You can also add mushrooms to the recipe. They go well with potatoes. They can be fried along with onions, and then cooled and added to the dough.

The dough for pancakes made from buckwheat flour is a bit like pancake dough, but it is much thicker. The consistency resembles thick sour cream. As for the ingredients, they can be very different: yeast, soda, kefir, sour cream, yogurt, baking powder and the like. The choice of ingredients depends on the personal preferences of the cook.

Pancakes have some special features.

Such as:

1. Pomp;
2. Deliciousness;
3. Sweetness.

Pancakes were originally a food for peasants, and the simplest, and for nobles they were considered a dessert.

Previously, special cast iron frying pans were used for them, as they make them more tasty and fluffy.

Pancakes were considered the most honored guest at the well-known Maslenitsa holiday. The very first pancakes had a simple recipe, but over time, various components began to be added, including fruits, vegetables and the like.

The following flour was used to make this dish:

1. Wheat;
2. Rye;
3. Pea;
4. Buckwheat.

Pancakes based on buckwheat flour were especially in demand in ancient times, but over time they gradually began to disappear from tables. Modern buckwheat lovers prefer not to use buckwheat flour, but rather boiled and ground cereal.

In appearance, flour may seem unattractive and too rough, and it also has a peculiar bitterness. It is worth noting that this flour has the lowest percentage of gluten content or, in other words, there is practically no gluten in it. It is this nuance that causes problems when working with this product.

However, flour contains a large amount of components such as protein, fiber, and a minimal amount of fat. That is why it is recognized as a dietary product, and it can be used to prepare dishes used by those who follow a correct and healthy lifestyle.

You can get real pleasure from eating pancakes made from buckwheat and wheat flour. The preparation is no different from usual, and you can also make sweet and not sweet pancakes.

You can prepare the dish based on:

1. Milk;
2. Kefir;
3. Ryazhenka;
4. Yogurt;
5. Serum and similar liquids.

If you make not just pancakes, but add various fillings to them, the effect will be simply incredible.

Ingredients

1. Kefir – 200 g;
2. Egg – 2 pcs.;
3. Sugar – 3 tbsp. l.;
4. Baking powder – 1 tsp;
5. Salt, pepper to taste;
6. Cinnamon;
7. Oil.

Unique pancakes made from buckwheat flour: recipe for fillings

The recipe for pancakes made from buckwheat flour with kefir is simple, and if you add filling, it will become a wonderful delicacy, snack or a chic addition to the holiday table.

At the moment, pancakes with various sweet additives are a popular dessert not only in cafes, but also in restaurants and are recognized as a gourmet dish.

What fillings can you use? As the well-known saying goes, there are no comrades according to taste and color, and everyone chooses what will be pleasant to him.

In the world there are a wide variety of additives for pancakes that you can make yourself:

1. Cheese and ham is an almost universal filling. Both adults and children love this combination. It is important that the sausage is not cut too large, which could compromise the integrity of the pancake.
2. Beef or pork. This filling will naturally be appreciated by those who prefer hearty meat dishes. Due to the fact that the pancakes are fried for a couple of minutes on each side, the meat is placed in them already prepared. Fried, salted and peppered.
3. For lovers of dietary nutrition, pancakes with herbs are suitable. They are aromatic, tasty and, most importantly, virtually calorie-free.
4. Potatoes with mushrooms will also make the pancakes filling and tasty. Potatoes and mushrooms are pre-prepared, for example, fried or boiled.

If you want to make a dessert rather than an appetizer, you should pay attention to the fillings that give the pancakes a sweet taste.

1. Bananas;
2. Nuts;
3. Jam;
4. Jam;
5. Jam;
6. Ice cream;
7. Chocolate;
8. Apples;
9. Cinnamon and the like.

With them, pancakes will taste simply divine.

How to make pancakes with buckwheat flour correctly

The recipe is simple.

Need to:

1. Place kefir and egg in a container.
2. Add salt and baking powder.
3. Flour.
4. Mix everything again, preferably with a whisk.
5. Next, the apple is rubbed.
6. Added to the dough.

Oil is poured into the frying pan and heated to maximum temperature.

Delicious pancakes made from buckwheat flour (video)

In conclusion, it is worth noting that pancakes should be laid out in small flat cakes and a spoon soaked in cold water. The finished pancakes are sprinkled with cinnamon.

Bon appetit!

Buckwheat flour pancakes (photo)

Buckwheat pancakes do not appear on our table as often as wheat pancakes. If you are a fan of buckwheat, its taste and aroma, treat yourself to this dish for breakfast or afternoon snack.

Buckwheat pancakes are baked with kefir or milk; they are prepared only from buckwheat or from buckwheat and wheat flour, or even from buckwheat porridge. If in the recipe you choose baking in the oven instead of cooking in a frying pan, then such buckwheat pancakes can rightfully be classified as dietary dishes.

Well, we have a recipe for buckwheat pancakes with milk from Galina:

Imagine, I have never tried buckwheat pancakes and pancakes. And then I came across buckwheat flour in the store and decided to buy it. I found a recipe for pancakes made from buckwheat flour on the Internet and decided to try baking it. It turned out quite tasty. The next day I baked more buckwheat pancakes - and again for flying away. I advise you to cook it too.

Ingredients:

• Milk – 250 ml + water 150 ml,
• Buckwheat flour - 200 g,
• Wheat flour - 100 g,
• Salt and soda - 0.5 teaspoons each,
• Eggs - 2 pcs.,
• Sugar – 1 tbsp. spoon.
• Olive oil in the dough - 1 tbsp. spoon.
• Vegetable oil for baking pancakes in a frying pan.

Cooking process:

To prepare buckwheat pancakes you will need a deep dish.

To knead the dough for pancakes, pour 200 g of buckwheat flour, add 100 g of wheat flour, soda, sugar, salt.

Mix everything, slowly adding water, milk, olive oil, adding eggs beaten with a fork in advance. The dough should be thick.

Cover the dish with the dough with cling film and put it in the refrigerator for half an hour. After the specified time has passed, take the dough out of the refrigerator and begin baking buckwheat pancakes. Let's take a thick-walled frying pan for pancakes; I have it only for them.

Heat the frying pan well, grease it with vegetable oil and only then put the dough on it with a spoon, three pancakes at a time.

Fry the pancakes on one side, then turn them over and fry on the other.

We bake all the prepared buckwheat flour dough in this way.

The pancakes turned out fluffy and delicious. We ate them with sour cream and jam.

Thanks to Galina for the recipe!

And now I will present my step-by-step photo recipe for making pancakes using only buckwheat flour and kefir. They are not the same color as wheat ones, but that is their charm. The structure is very airy and delicate. Even on the second day, when we reheated them in the microwave.

Buckwheat pancakes with kefir

I took the recipe from this7 forum as a basis, only there were pancakes made with milk and with the addition of bananas. There were no bananas on hand, there was only kefir in the refrigerator, and I really wanted to try buckwheat pancakes. And so a new recipe was born, take my photo report.

To prepare buckwheat pancakes you will need:

• Buckwheat flour – 1 cup,
• Kefir of any fat content – ​​1 glass,
• Chicken eggs – 4 pcs.,
• Sugar – 2 tablespoons,
• Salt - a pinch
• Baking powder – 1 sachet.

A glass with a volume of 200 ml is taken as a measure.

How to cook buckwheat pancakes with kefir

Buckwheat flour contains no gluten at all, so baking made from it can be called gluten-free. Since the recipe does not use wheat flour at all, 4 eggs are used. Two, like Galina, will not be enough.

The entire cooking process can be divided into several stages:

Mixing liquid ingredients: kefir and raw yolks.

Mixing dry ingredients: buckwheat flour, salt, sugar and baking powder.

Pour the kefir mixture over the buckwheat flour and stir. At first this mass seemed even a little liquid to me.

Beat the whites until thick foam holds its shape well.

That's when I started adding whipped egg whites into the pancake dough, the chopped buckwheat swelled, and the dough noticeably became thicker.

Proteins should be introduced carefully, in two or three doses, and mixed with a spatula or whisk.

By the way, you shouldn’t mix the dough with the whites for a long time. You need to leave this structure when the proteins are still visible. These air bubbles will give the fried pancakes an airy and delicate structure.

Bake pancakes in a hot frying pan with the addition of odorless vegetable oil. Spread with a tablespoon. But you should pay attention that buckwheat pancakes, as well as those made from tomatoes and cottage cheese, can burn very quickly. While I was setting up the camera, my first batch turned out to be very fried. Therefore, when the pan is well heated, it is better to bake them over medium heat.

I turned the buckwheat flour pancakes over using two forks, hooking one by the toasted edge and holding it lightly with the other. While the bottom side is already baked, the top side still has the same foam-like structure.

The task is quite doable, I think, with a little skill, you will succeed too. I even baked them in two pans and still managed to take photos.

Buckwheat pancakes are very good with honey and tea!

The children gobbled them up with frozen strawberries, drizzling them with the same berry syrup.

And in the morning they went very well with sour cream. In general, I really liked the recipe, it’s a pity that I didn’t bake them before. Thanks to Galina for the tip!

Buckwheat pancakes were a frequent guest not only on the Russian table. I remember in the famous film “Gone with the Wind” the black woman Mammy treated Scarlet to them. Exactly what the recipe was, whether it was made with milk or kefir, or maybe even made from yeast dough, only the author probably knows.

Step-by-step recipes for making delicious and healthy buckwheat porridge pancakes

2017-10-23 Natalia Danchishak

Grade
recipe

13325

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

9 gr.

Carbohydrates

38 gr.

262 kcal.

Option 1: Classic recipe for buckwheat porridge pancakes

Buckwheat porridge pancakes are a tasty, satisfying and healthy dish that can be served for breakfast. For cooking, use fresh porridge, or the one left after dinner.

Ingredients

• 100 g buckwheat;
• 100 g flour;
• 100 ml milk;
• one egg;
• a little fat or oil for frying.

Step-by-step recipe for buckwheat porridge pancakes

Sort the buckwheat and rinse under running water. Place in a saucepan, pour boiling water over it. Add salt and place on low heat. As soon as the contents begin to boil, remove the pan from the heat and cover with a warm cloth. After 25 minutes, buckwheat porridge is ready.

Beat the egg into the cooled buckwheat porridge and add milk. Mix well.

Add flour to the buckwheat mixture and stir again. The dough should be the consistency of thick sour cream.

Place a cast iron frying pan on the heat and lightly grease it with oil. Spoon the buckwheat mixture and fry until golden brown. Then turn the pancakes over with a spatula and fry on the other side.

To make the buckwheat mass homogeneous, puree the porridge with a blender. To make the dish even healthier, replace half the wheat flour with flaxseed flour or bran. For adults, pancakes are served with spicy or garlic sauce. For children - with jam, condensed milk or sweet sauce.

Option 2: Quick recipe for buckwheat porridge pancakes

Buckwheat porridge pancakes can be an excellent alternative to a side dish. They can be served with sour cream or vegetable salad. Despite the crumbly nature of the porridge, its pancakes hold their shape perfectly and do not fall apart. Cooking will only take a few minutes if you have pre-cooked the porridge.

Ingredients

• 350 g buckwheat porridge;
• small onion;
• eggs - two pieces;
• one and a half stack. whole grain flour;
• sea ​​salt;
• baking soda - on the tip of a knife.

How to quickly prepare buckwheat porridge pancakes

Beat the eggs into a deep bowl, add salt, add soda and beat with a fork until smooth.

Remove the peel from the onion. Rinse, place on a board and finely chop. Place the frying pan on the fire, pour in a little oil and fry the onion in it until lightly browned.

Combine all ingredients in a deep bowl, add sifted flour and knead into a homogeneous dough.

Spoon the buckwheat mixture into a hot frying pan with oil and fry until a delicious crispy crust forms. Flip with a spatula and cook until browned on the other side.

Fry the pancakes in a small amount of oil so that the dish does not turn out greasy. If you are using porridge left over from dinner, do not add salt to the dough.

Option 3: Buckwheat porridge pancakes with cottage cheese

These pancakes can be eaten even by those who are on a diet, as they contain a minimum of calories. Cottage cheese goes well with buckwheat. It turns out to be a very healthy dish that is suitable for both breakfast and dinner.

Ingredients

• stack buckwheat;
• eggs - two pieces;
• 50 g granulated sugar;
• 60 g flour;
• 200 g cottage cheese.

How to cook

We measure out a glass of washed and dried buckwheat, pour it into a blender bowl and beat it, but do not bring it to the state of flour. Pour into a saucepan, add the same amount of water and cook until tender. Remove from the stove and cool until barely warm.

Transfer the buckwheat into a deep bowl. Grind the cottage cheese through a fine sieve directly into the bowl of buckwheat porridge. Stir everything with a spoon until smooth.

Add eggs, sugar to the buckwheat mass and stir again.

Place a cast iron skillet over medium heat. Lubricate it with a thin layer of oil. Spoon buckwheat dough into a hot frying pan and form into round pancakes. As soon as a golden brown crust forms, turn the pancakes over with a spatula, cover with a lid and cook until done.

Buckwheat pancakes with cottage cheese are served with jam, honey or sour cream. Before preparing buckwheat porridge, you can lightly heat the cereal in a dry, heated frying pan.

Option 4: Buckwheat porridge pancakes with zucchini

Buckwheat and zucchini pancakes are light, tender and tasty. They are perfect for a snack before a grand feast.

Ingredients

• peeled zucchini - 600 g;
• ground black pepper;
• buckwheat porridge - 300 g;
• ground coriander;
• flour - 125 g;
• salt;
• corn oil for frying.

Step by step recipe

Wash the zucchini and dry with a paper towel. If you have a young vegetable, you don’t have to peel it; remove the skin from an overripe one with a sharp knife. Remove the seeds and fibers with a spoon.

Cook crumbly porridge from washed buckwheat. Cool it until barely warm.

Grind the zucchini pulp on a grater with large sections. Lightly squeeze out excess juice.

Add sifted flour to buckwheat porridge, pepper, salt and mix.

Heat a cast iron skillet with a little oil. Spoon the buckwheat-zucchini mixture into round pancakes. Fry until golden brown and crispy, turn over with a spatula and continue frying until golden brown. Serve cutlets with sour cream.

You don’t have to boil the buckwheat, but pour kefir over it, leave it overnight, and then blend it with a blender until smooth. Add a little chopped garlic to the dough to make the pancakes taste piquant.

Option 5: Buckwheat porridge pancakes with mushrooms and sauce

Mushrooms make the pancakes filling, tasty and aromatic. You can use any mushrooms: oyster mushrooms, wild mushrooms or champignons. Buckwheat porridge pancakes are served with a sauce made from mayonnaise and pickles.

Ingredients

• a glass of buckwheat;
• 50 g of any greens;
• one large egg;
• 50 g mayonnaise;
• 30 g sour cream;
• one pickled cucumber;
• 100 g oyster mushrooms;
• sea ​​salt;
• 75 g wheat flour.

How to cook

Carefully sort the buckwheat, removing all debris. Rinse by changing the water a couple of times. Place the cereal in a saucepan, cover with filtered water and place over low heat. As soon as the contents begin to boil, remove from heat, wrap in a warm cloth and leave to cool completely.

Wash the oyster mushrooms well, cut off the hard parts. Place in a saucepan, cover with clean water and cook over medium heat for about half an hour. Drain the mushroom broth, cool the oyster mushrooms and chop finely.

Heat some oil in a cast iron skillet. Place the oyster mushrooms in it and fry them until lightly browned. Cool and add to buckwheat porridge.

Add egg, sour cream and flour to the buckwheat-mushroom mixture. Mix well.

Heat vegetable oil in a frying pan. Spoon the buckwheat dough into the hot oil and form into round pancakes. Fry until golden brown, then turn over with a spatula and continue frying until done. Place the finished pancakes on a paper towel to remove excess fat.

Finely chop the pickled cucumber. Rinse and chop the greens. Combine cucumbers and herbs in a separate bowl. Add mayonnaise and stir. Place the sauce in the middle of the plate, arrange the fritters around the edges and serve.

Fry the champignons immediately, without pre-frying. You can replace mayonnaise with sour cream.

Option 6. Buckwheat porridge pancakes with liver

Buckwheat pancakes with liver are juicy, healthy and aromatic. Semolina is used instead of flour, which makes them tender.

Ingredients

• beef liver - half a kilogram;
• salt;
• a bag of buckwheat;
• black pepper;
• large onion;
• semolina;
• eggs - two pieces.

How to cook

Place a bag of buckwheat in boiling water and boil until tender. Cool, cut the bag and place the buckwheat in a bowl.

Finely chop the peeled onion and fry in hot oil until transparent.

Rinse the liver, cut into small pieces and grind in a blender. Place in a bowl with porridge, add salt, onion, semolina and eggs. Stir.

Fry the pancakes in heated vegetable oil until golden brown on both sides.

You can take pork or chicken liver. Be sure to clean it of films and veins.

Buckwheat porridge is an excellent option for breakfast or lunch. But you don’t always eat as much buckwheat as you cook. It would be a pity to throw it away, and it would be uneconomical. In such cases, it is good to know how to prepare dietary pancakes and pancakes from buckwheat porridge.

Any recipe for delicious diet pancakes or pancakes made from buckwheat left over after a meal is economical, simple and tasty. Buckwheat pancakes are an excellent low-calorie treat for morning or afternoon tea.. It is better to eat them in the first half of the day, at least 4-5 hours before bedtime, because although they are delicious, they are still carbohydrate baked goods.

How to make buckwheat pancakes

Boiled buckwheat pancakes, like pancakes, can be prepared from leftover porridge, even yesterday’s, and if desired, you can.

From regular brown cereals produce products with a more pronounced taste, while green ones produce healthier products and less calorie.

Buckwheat porridge pancakes are a no less interesting recipe.

The principle of preparing dough for pancakes differs little from the principle of preparing dough for pancakes: liquid products are combined in one bowl, dry bulk products are combined in another bowl, and then mixed into a homogeneous mass.

Pancake batter is thinner than pancake batter, but thicker than traditional pancake batter made with wheat flour and milk.

It is best to cook buckwheat pancakes using kefir with the addition of a chicken egg. Eggs and kefir perform a binding function, preventing the finished products from falling apart in the frying pan. Pancakes and pancakes made with milk are less dense. The products are perfectly complemented with grated zucchini, apple, and pumpkin.

The easiest recipe for buckwheat pancakes

Buckwheat pancakes are quickly prepared simply, without additives.

But still tastes better when additional flavors are introduced, so I advise you to add what you like - cinnamon or vanillin, or maybe grated zest of some citrus or a handful of frozen berries, raisins, nuts.

The calorie content of a serving of 3 pancakes (about 200-250 g) is 346 kcal, bju - 15 g of protein, 5-6 g of fat, 72 g of carbohydrates.

What do we need:

• 1 cup cooked buckwheat porridge
• 100 ml kefir
• 1 egg
• 2 tbsp. honey
• 4 tbsp. whole grain any flour
• 1 tsp baking powder

How to cook

1. Mix all ingredients in a deep bowl.
2. Place the pancakes with a spoon on a baking sheet covered with parchment or a silicone mat (a convenient thing, by the way, I recommend it!).
3. Bake for 20 minutes in an oven preheated to 200 degrees.

Recipe for buckwheat apple pancakes

Buckwheat porridge pancakes with kefir and apple are also easy to prepare.

Let's take:

• 200 g buckwheat porridge
• 1 egg
• 150 ml kefir
• 1 tablespoon honey
• 200 g whole wheat flour or ground oat bran
• 2 grated apples
• 0.5 tbsp. l. baking powder

How to cook:

1. All ingredients are placed in a blender and turned into a thick, homogeneous mass. We only take the attachment for kneading the dough in order to preserve the buckwheat grains.
2. Next, you can do two things: either fry apple pancakes from buckwheat in a non-stick frying pan, or line a baking sheet with baking paper, lightly grease with oil, sprinkle with flour, place the pancakes at some distance from each other and bake.
3. Dietary buckwheat pancakes will not be as fluffy as, but they will be no less beneficial. If the apple is too juicy, then after grating it needs to be slightly squeezed. Squeezed apple juice can be boiled with cloves, cinnamon, ginger, strained and used as a sauce for ready-made pancakes.

For such pancakes, it is best to use a sour green apple. An excellent alternative is grated and lightly squeezed young zucchini. If you boil the squash juice, color it with cranberry or other red berry juice and sweeten it with honey, you will get an incredibly healthy sauce. Zucchini juice has a diuretic, mild laxative and restorative effect, and also accelerates metabolic processes and promotes weight loss.

Green buckwheat pancakes

The recipe for “buckwheat pancakes” is a godsend for housewives who feed their family tasty, properly and economically.

Green buckwheat pancakes are also easy to prepare. By the way, everything about the features of this cereal.

Ingredients

• 200 g prepared green buckwheat
• 250 ml milk, 1 egg
• 1 tablespoon fructose
• a pinch of salt
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• 2 tablespoons vegetable oil

Process step by step

1. Everything is whipped in a blender until smooth.
2. Fry pp pancakes in a dry frying pan with a non-stick coating.

The secrets of delicious buckwheat pancakes

1. You can prepare unsweetened pancakes with seasoning when grated stewed carrots, finely chopped green onions, chopped boiled mushrooms, chopped boiled eggs, and salted cheese are mixed into the dough.
2. The recipe for buckwheat pancakes is usually successful the first time if you thoroughly stir the dough and heat the pan well.
3. Pancakes and buckwheat porridge pancakes good with fermented milk products, herbal teas, rosehip decoction.