It cannot be said that pancakes are an original Russian dish. Something similar is being done all over the world under different names. But what we came up with was pancakes made from a wide variety of flours, including buckwheat.

It just so happened that wheat flour, familiar to modern people, has been considered a noble product in our territories from time immemorial. It was expensive to make everyday dishes out of it. So pancakes were baked from cheaper types of flour: rye, oatmeal and even pea. But buckwheat pancakes have always been the most popular, because with what with what, and problems with buckwheat in Russia did not arise so often.

Ingredients:

Milk— 600 ml

Eggs- 3 pieces

Flour- 1 glass

Vegetable oil- 0.5 cups

Sugar- 2 tbsp

Salt, soda- 1/3 tsp each

How to cook buckwheat pancakes

1 . Break the eggs into a deep cup, add sugar, salt and soda. Beat with a whisk.

2 . Pour in milk and vegetable oil. Stir and add buckwheat flour.

3 . Stir so that there are no lumps.

4 . Peel the raw potatoes and cut them in half. Prick half with a fork. Dip in vegetable oil and grease the pan. This method was passed down to me from my grandmother, it is very convenient because you don’t waste a lot of oil, the pancakes don’t burn and don’t turn out too greasy.

5 . Grease a hot frying pan with vegetable oil (in the manner described above). Reduce heat to medium. And pour a small ladle of pancake batter onto it, distributing it evenly over the bottom (turn the pan smoothly in a circular motion).

6 . Adjust the flame so that the pancake has time to bake on top, but not burn from below. Turn the buckwheat pancakes carefully when there is no batter left on top (see photo), they are crumbly and break easily.

Delicious buckwheat pancakes are ready

Bon appetit!

About the benefits

Even small children know about the benefits of buckwheat. Hearing the name of this cereal, the first association is iron. This is true! But buckwheat is not rich in iron alone. It also contains other minerals necessary for humans. It also contains a lot of vitamins. But what it doesn’t contain is not particularly healthy gluten, which is “in bulk” in wheat flour. And a large amount of this substance is not very good for our body, as modern research in the field of medicine shows. After all, many people, without even suspecting it, suffer from intolerance to this protein.
True, some of our fellow citizens are allergic to buckwheat products. But, firstly, there are few of them, and secondly, they probably know about this from childhood.

First, about where to get buckwheat flour. In some supermarkets you can find it on the shelves in the “Grocery” section. True, for some reason it costs much more than wheat. So it’s easier to make this product yourself by buying regular buckwheat and resins in a coffee grinder or blender. Only first it is advisable to sort out the cereal.

To make buckwheat pancakes, you must first sift the flour. This action is recommended to be carried out with any flour. This makes the finished product much fluffier, since the flour has time to become saturated with oxygen.
To prevent the flour from clumping and to disperse better in the dough, it is better to use salted water to dilute it. To do this, just dilute the amount of salt required according to the recipe in the specified amount of water.

Buckwheat pancakes turn out drier and, as a result, brittle, so in order to serve pancakes and not lumps of fried dough, it makes sense to add a little soft butter and more egg yolks to the pancake mixture.

Buckwheat pancakes need to be fried in a very hot frying pan. In this case, you should not pour oil into the frying pan. It's better to just lubricate it. Half an onion dipped in a container with vegetable oil works well for this. This lubricant will not only prevent the pancakes from burning, but will also give the finished dish additional flavor.

Classic recipe (with yeast)

This recipe can truly be called a classic. It is believed that this is how the dough for buckwheat pancakes was prepared in the old days. Whether this is so is now difficult to find out, but the pancakes according to this recipe turn out to be really excellent. The following products will be needed for such baking:
buckwheat and wheat flour – 300-350 g each;
milk – 4 glasses;
eggs – 3 pcs.;

yeast – 1 sachet;
butter – 50 g;
salt - to taste.
Heat one glass of milk slightly (approximately to 37-38°C), and boil two glasses. Dissolve yeast in warm milk with a little sugar. Pour hot milk into a large bowl with sifted buckwheat flour and stir thoroughly so that there are no lumps. When the flour brewed in this way has cooled slightly, pour the prepared dough into it. Mix the mixture thoroughly again and leave for a couple of hours, covering with a lid or at least a towel.

Grind the egg yolks with sugar. Beat the whites separately until foam forms. Pour wheat flour, salt into the infused dough, add egg yolks, the last glass of warm milk and melted butter. Mix the mass thoroughly. The result should be a standard pancake dough, reminiscent of thin sour cream in thickness. All that remains is to beat the egg whites into it and leave it alone for another couple of hours. After this time, you can start preparing pancakes.

Buckwheat pancakes without milk and eggs

Custard buckwheat pancakes are, of course, good, but they take a long time to make. If you have time, but not much of it, then it’s better to stick with the regular yeast version. By the way, this method is also interesting because it is considered lean, since it contains neither milk nor eggs. The following products are needed for such pancakes:
buckwheat and wheat flour - 1 cup each;
water – 750 ml;
sugar – 2 tablespoons;
dry yeast – 1 sachet;
salt - to taste.
Combine all bulk products, add water and stir thoroughly to obtain a homogeneous mass. Place the container with the dough somewhere warmer for two hours. During this time, the dough will become covered with bubbles and rise, incl. You need to take more dishes so that it doesn’t “run away”. That's the whole process. All that's left is to fry the pancakes.
By the way, in this recipe, instead of water, you can use various decoctions. It turns out very tasty and unusual.

Buckwheat pancakes with kefir

Pancakes are made from buckwheat flour without yeast. In this case, you can knead the dough with milk. But it tastes better if the pancake base is prepared with kefir. What do you need for these pancakes? Yes, almost everything too:
buckwheat and wheat flour - 250 and 100 g, respectively;
kefir – 0.5 l;
eggs – 3 pcs.;
granulated sugar – 2 tablespoons;
vegetable oil – 3-4 tablespoons;
soda – 1/2 teaspoon;
salt - to taste.
Pour kefir into the dough bowl, add soda to it and mix, then add eggs, butter, sugar and salt. Mix the resulting base thoroughly again. Then add the pre-mixed buckwheat and wheat flour to the liquid ingredients. Continue stirring the mixture until the resulting dough becomes homogeneous. That's it, you can fry it.

Recipe without wheat flour (gluten free)

All of the above recipes for pancakes made from buckwheat flour also included a wheat variety of this product. This is done so that the dough becomes more sticky and the pancakes do not “break”. However, adding a wheat milling product to buckwheat pancakes is not at all necessary. You can do without gluten. For this you need to take the following products:
buckwheat flour – 250-300 g;
milk – 0.6 l;
eggs – 2 pcs.;
sour cream – 2 tablespoons;
butter – 50-70 g;
granulated sugar – 2 tablespoons;
yeast – 1 sachet;
salt - to taste.
Pour out one glass of milk from the total quantity and add yeast to it, as well as a little sugar. The resulting mixture must be allowed to stand for 10 minutes for the yeast to begin its work. When this happens, mix the flour, sour cream and the resulting dough, turning all these individual ingredients into a homogeneous mass. Wrap the dough base and place in a warm place for 2-3 hours. By the way, when choosing dishes, you need to take into account that during the process of rising, the dough will increase quite significantly in volume. After the specified time, add egg yolks, butter, brought to a liquid state, and salt into the dough base. Mix the dough thoroughly, then add the rest of the milk and the egg white, beaten until foamy. After thorough mixing, you can start preparing buckwheat pancakes.

What to serve buckwheat pancakes with

Unlike standard pancakes, a dish based on buckwheat flour is completely incompatible with sweet fillings. But their taste is perfectly emphasized by salty foods: bacon, red fish, caviar, mushrooms.
Buckwheat pancakes will also go well with various fried pancakes, for example mushroom pancakes. To prepare such a filler you will need to take:
mushrooms – 300 g (you can take wild mushrooms, or champignons);
carrot – 1 medium root vegetable;
onion – 1 medium-sized head;
sour cream – 1 tablespoon;
vegetable oil - for frying;
salt, pepper - to taste.
This frying is incredibly easy to do. Cut the mushrooms into small pieces, the onions into small cubes, and grate the carrots on a shredder. Place the prepared products in a saucepan with heated oil, add sour cream, pepper and salt to taste. Cook, stirring regularly until the carrots soften. Typically this process takes no more than 15-20 minutes.
The resulting fry can be placed in a separate plate, and next to it can be placed a gravy boat with sour cream, and, of course, a plate with the main dish - buckwheat pancakes.

Video recipe from Yulia Vysotskaya “Buckwheat pancakes with salmon”

“Two cooks don’t have time to bake. In frying pans, “black” pancakes are baked and buckwheat, golden brown, placed in piles, and the clever foreman Proshin, with an earring in his ear, slaps them on the table, as if giving them a bald patch. It sounds juicy - blooper! Everyone takes turns: blunder... blunder... blunder! Steam comes from the pancakes with screws!

(“Summer of the Lord”, I. Shmelev)

In the century before last, pancakes for Maslenitsa were most often baked from buckwheat flour. Traditionally they were served with sour cream, jam or fish And chopped egg. Buckwheat pancakes were called “red” for their reddish color. They turned out special - fluffy, light, with a slightly noticeable pleasant sourness. Nowadays it is not easy to find buckwheat flour on sale, and the one that is available is expensive and made abroad. It’s easier to prepare flour at home: just dry the buckwheat well in the oven and grind it in a blender.

RECIPE FOR BUCKWHEAT PANCAKES
from the book “Russian Recipes You Love”

NECESSARY:

1 cup buckwheat flour
1/2 cup wheat flour
3 eggs 5 tbsp. l. Sahara
2 glasses of milk
1 tsp. baking powder
Vegetable oil for frying
A piece of butter for greasing pancakes
1/2 tsp. salt

HOW TO COOK:

1. In a deep bowl, beat the eggs and sugar well. Eggs must be from the refrigerator.

2. Pour in cold milk and beat well again. Add salt. Add 1 tbsp. l. vegetable oil and mix.

3. Mix both types of sifted flour, add baking powder.

4. Add flour into the milk and eggs in a thin stream, stirring constantly. The result should be a dough with the consistency of thick sour cream: if the dough is liquid, add more buckwheat flour, if it is too stiff, add milk.

5. Heat a little vegetable oil in a frying pan (it is convenient to distribute the oil over the frying pan using half a potato, pricked on a fork).

6. Bake pancakes: a pancake uses about a ladle of dough. If necessary, add vegetable oil to the pan.

7. Grease each pancake with butter so that they do not stick together in the stack.

A favorite dish of many is pancakes, but we don’t cook it often. And there are two reasons: they are very high in calories, and they take quite a long time to cook.

But there is a wonderful way to enjoy this pastry more often without much harm to your health and figure - make pancakes from buckwheat flour.

We won’t write much about the beneficial properties of buckwheat; it is very rich in a large number of different vitamins. It is important to us that this product, being very high-calorie and nutritious, helps improve metabolism and weight loss.

We suggest considering four of the most common and easy-to-prepare buckwheat pancake recipes.

Pancakes “Kefir”

This is the easiest recipe for baking buckwheat pancakes, thanks to the composition of the ingredients and the speed of cooking.

Ingredients

• kefir of any fat content - 1 glass or 250 ml
• salt - half a teaspoon
• water - 1 glass or 250 ml
• egg - 2 pieces
• sugar - 2 tablespoons
• vegetable oil for baking – 30 g

Preparation

Drop the eggs into a bowl, beat well, add kefir, salt, sugar, mix everything. Pour buckwheat flour into this homogeneous mass and mix all ingredients thoroughly to avoid the formation of lumps. You can use a mixer, but do not overdo it so that the dough does not turn out too tight. Then slowly pour water into the resulting mass, stirring constantly. The result should be a liquid pancake batter.

To prevent the pancakes from sticking, first heat the pan well and grease with vegetable oil. They turn out thin and crispy.

Pancakes “With milk”

These buckwheat pancakes are very tasty, but they will take more than one hour to prepare.

Ingredients

• buckwheat flour – 1 cup or 150 grams
• milk – 1.5 cups or 350 ml
• dry yeast – 1 teaspoon
• sour cream – 1 tablespoon
• egg - 1 piece
• salt - half a teaspoon
• sugar – 1 tablespoon
• butter – 1 tablespoon

Preparation

Pour a glass of warmed milk into a deep bowl, add yeast and sugar. After five minutes, when the yeast has swelled, add sour cream and flour. Everything needs to be mixed thoroughly until smooth. Then wrap the bowl in a thick towel and place it in a warm place (for example, on a radiator) for several hours. Periodically check the degree of rise of the dough, and when you see that it has doubled in size, add butter, salt and egg yolk. Mix the resulting mass thoroughly again, then add the remaining milk and well-beaten egg white. The consistency of the dough should be liquid and without undissolved lumps.

Pancakes made from this dough are dense and delicate.

Buckwheat pancakes “Quick”

This recipe will not take the housewife a lot of time to prepare.

Ingredients

• buckwheat flour – 200 grams
• wheat flour – 200 grams
• milk – half a glass or 125 ml
• egg - 3 pieces
• butter – 4 tablespoons
• citric acid (or weak vinegar solution) - a quarter teaspoon
• salt - a quarter teaspoon
• vegetable oil for baking – 30 grams

Preparation

Mix both types of flour in a bowl, add heated milk and thoroughly bring the resulting mass to the consistency of fairly liquid sour cream. Mix the eggs with salt in a separate bowl until foam forms, then pour into the mixture of milk and flour. Mix everything well, avoiding the formation of lumps. Dissolve citric acid in 1/4 of a teaspoon of water or take a weak solution of vinegar, add soda to it to quench it, pour into the dough. Mix all ingredients thoroughly and you are ready to bake pancakes.

Buckwheat porridge pancakes

This pancake recipe will please thrifty housewives. Sometimes it happens that household members don’t eat buckwheat porridge, but it’s a pity to throw it away. There is a way out - bake buckwheat pancakes.

Ingredients

• buckwheat – 1 cup or 250 grams
• or half a kilogram of ready-made buckwheat porridge
• wheat flour – 1 cup or 200 grams
• milk – 1 liter
• eggs – 3-4 pieces
• butter – 100 grams
• sugar – 1 tablespoon
• salt - 1 teaspoon
• baking soda - half a teaspoon
• vegetable oil for baking – 30 grams.

Preparation

Beat the egg yolks separately from the whites and mix in a bowl with three glasses of milk. Melt the butter (preferably in a water bath), cool and mix with the yolk-milk mass, add sugar and salt. Mix wheat flour with soda and add to the prepared mixture. Mix everything well, avoiding the formation of lumps. Cook regular buckwheat porridge or take already prepared one, add the remaining milk to it and grind well with a blender. Add the resulting crushed porridge to the dough, pour in the egg whites, thoroughly whipped into foam, and move everything carefully. If you follow all the subtleties of preparation, the pancakes will turn out tender and airy.

Making pancakes from buckwheat flour is not so easy, and not every housewife will undertake this difficult task. All you need is to know a few secrets.

Buckwheat pancakes are especially healthy. This dish is prepared from buckwheat flour, which means it is less harmful to the figure. It can be included in your diet even during a diet.

Ingredients: 1 tbsp. buckwheat flour, the same amount of high-grade wheat flour, 3 chicken eggs, 3.5 glasses of milk, half a glass of filtered water, 7 g of quick yeast, salt, sugar to taste.

1. 2/3 of all milk is brought to a boil. The rest of it is simply slightly warmed up.
2. First, water is poured into the sifted dark flour, and then boiled milk.
3. Yeast dissolves in warm milk. The mixture is poured into the components from the second step. The mass is mixed with a mixer and then left warm for a couple of hours.
4. The yolks are ground with sugar. Together with the melted butter, they are poured into the risen dough. White flour goes there too.
5. Salt and separately beaten egg whites are added to the mixture. The dough will sit for another couple of hours.

Pancakes made from buckwheat flour and kefir

Ingredients: 320 g buckwheat and 90 g wheat flour, half a liter of full-fat kefir, 2 chicken eggs, small. spoon of soda, sugar, salt to taste.

1. All dry ingredients are immediately mixed in a deep bowl.
2. Kefir is added to the mixture. Eggs are driven in there too. It is best to use a mixer to mix the ingredients.

Buckwheat pancakes are baked with kefir in a well-heated frying pan with a small amount of fat.

Custard cooking method

Ingredients: a full glass of water, 280 g of buckwheat flour, 12 g of fresh yeast, ½ teaspoon of granulated sugar, a pinch of salt, a full glass of milk.

1. First, buckwheat flour is sifted into a large bowl. Next, freshly boiled water is poured into it. The mixture must immediately begin to be actively stirred to prevent lumps from forming.
2. Yeast dissolves in a small amount of slightly warmed milk. Granulated sugar is also poured in there. When a cap of bubbles begins to rise on the mixture, you can pour it into the dough base from the first step.
3. Next, the remaining components are added to the mixture. After thorough mixing, the dough is removed to a place without drafts for 80-90 minutes.

After the specified time has passed, you can start frying the pancakes.

No added yeast

Ingredients: a glass of buckwheat flour, half a glass of wheat flour, 2 chicken eggs, 2-2.5 tbsp. full-fat cow's milk, a pinch of table salt, 1 teaspoon of granulated sugar, fat for greasing the pan.

1. First, mix two types of flour. Other dry ingredients specified in the recipe are sent to them.
2. Warm milk is added to the mixture in small portions.
3. After mixing, you can add slightly beaten eggs.
4. The consistency should be the usual pancake dough.

Pancakes made from buckwheat flour are fried until golden brown in a hot frying pan.

Lenten buckwheat pancakes

Ingredients: a full glass of buckwheat and high-grade wheat flour, 2 tbsp. spoons of granulated sugar, 1 teaspoon of rock salt, 6 g of instant yeast, 720 ml of potato broth, 3 tbsp. spoons of vegetable oil.

1. Dark flour is sifted together with white wheat flour. The other dry ingredients specified in the recipe are immediately added to the mixture. The amount of sugar can be reduced or increased according to your own taste.
2. Potato broth is poured into the loose mass. This is the best recipe for fasting. Instead of such a decoction, the housewife can choose milk or kefir.
3. The resulting mixture is well beaten with a special blender attachment. It will stand under a towel for 3-4 hours in a place without drafts. The dough should not be placed near the radiator, as it can quickly turn sour near it.
4. Pancakes are fried in a hot frying pan, greased with oil, on both sides until golden brown.

It is delicious to serve the resulting treat with honey, homemade jam, melted butter or ghee.

Recipe from Yulia Vysotskaya

Ingredients: 120 g of buckwheat flour and 40 g of high-grade wheat, 2/3 pack of butter, egg, 3 tbsp. spoons of olive oil and brown sugar, sour apple, ½ dessert spoon of quick yeast, a couple of pinches of sea salt.

1. Yeast is combined with sugar (the latter uses 2/3 of the stated amount). The mixture is poured with 150 ml of slightly warmed water.
2. Separately combine milk, eggs and sea salt.
3. Two types of flour are gradually introduced into the mixture from the second step in small portions.
4. Yeast is added to the dough base. All ingredients are mixed well.
5. Melted butter is poured into the mixture in a thin stream.
6. The homogeneous mixture is left away from drafts for half an hour.
7. For the filling, apples without peel and seeds are cut into small cubes and fried in butter. Pour the remaining sugar into the frying pan. During the frying process, all fruit pieces should be covered with caramel.
8. Pancakes are baked in olive oil in a separate heated frying pan.

The treat is served with apple caramel filling.

What to serve with homemade buckwheat pancakes?

Buckwheat flour pancakes are delicious to try with a variety of fillings. For example, curd cheese and pieces of red lightly salted fish or caviar go well with them. Any finely chopped fresh herbs will help improve the taste of the curd and fish filling.

Sweet or salty cottage cheese is also used as a filling. It’s delicious to wrap fried mushrooms with boiled carrots and eggs or grated hard cheese with garlic in dark flatbreads. You can supplement the last filling option with ham or smoked meat.

If you don't have any special filling ingredients on hand, you should serve the pancakes with melted butter or sweetened sour cream. You can simply sprinkle the finished cakes with powdered sugar.

As a dessert, you can combine buckwheat pancakes with liquid natural bee honey, homemade jam, jam or condensed milk.

Buckwheat pancakes are not an invention of modern chefs. This dish has been known for several centuries and belongs to traditional Russian cuisine.

Housewives of those distant times had their own pancake recipe and passed it on from generation to generation.

The process of preparing the dish took several hours, special attention was paid to the dough, because without it the pancake dough would not even begin to be made.

The pancakes that our ancestors baked were fluffy with a sour taste. They were served with “spices”, toppings and honey.

Baking pancakes from buckwheat is a little more difficult than from wheat flour.

And so that you don’t have to blush for your cooking in front of your guests, and amaze them with your culinary skills, I will share some secrets and tell you pancake recipes.

How to deliciously bake successful pancakes from buckwheat flour

Baking with buckwheat flour is fraught with several pitfalls. We’ll talk about them today, and you’ll also learn how to get around them without loss to yourself.

You can prepare high-quality dough only from fresh yeast. If, after the allotted time, no bubbles appear on its surface, you are out of luck with the main product - yeast.

You'll have to start all over again, but only with new ingredients. Pancakes made from buckwheat flour are more brittle and dry.

Compared to the same baked goods made with wheat flour, they require more egg yolks. Butter also doesn’t hurt; it needs to be melted and cooled before adding to the dough.

Pour the pancake mixture only onto a hot frying pan, otherwise the fried buckwheat pancakes will stick to the bottom. The result is a problem when turning over.

When greasing the pan with vegetable oil, use a brush or cut onion. Prick the latter onto a fork and dip the cut side into the fat. Convenient and economical.

Regular table salt will help avoid lumps. Dissolve it in water, which you then add to the dough. Please note that you should not exceed the amount of salt that the recipe contains.

Sifted flour is the key to fluffy buckwheat pancakes. The oxygen bubbles that saturate the product during sifting improve the rise of the dough.

Recipe for buckwheat yeast pancakes

Ready-made buckwheat pancakes have an original taste and a beautiful coffee tint. Interestingly, all the properties of buckwheat are preserved in flour of the same name.

Once you make this dish, you will definitely want to return to it again and again. You don’t need any special skills or products, all you need is:

0.5 l of milk; 20 g sugar; 0.1 kg of wheat flour and 0.3 kg of buckwheat; 3 yolks and 2 whites; 20 g fresh yeast; 30 ml sl. oils; salt to taste.

In order to fry golden buckwheat pancakes, you need to prepare vegetable oil or any other fat in advance.

Cooking steps:

1. First, take care of the dough. To do this, heat half the milk and dissolve the crumbled yeast in it.
2. Sift the wheat flour, mix with three tablespoons of buckwheat and pour into a bowl.
3. Stir well and leave to rise for one hour. Be sure to cover the bowl with a towel so that the surface of the dough does not dry out.
4. When the starter is ready, start kneading the dough. Heat the rest of the milk, beat it with sugar, salt and yolks. Add to bowl.
5. Pour in the melted butter and add the remaining buckwheat flour.
6. Leave the dough to rise for another 60-80 minutes.
7. As soon as the mass has “grown” and become fluffy, add the whipped whites into it. Carefully, so that the foam retains its fluffiness, stir the contents of the bowl and begin baking buckwheat pancakes.

Pour some batter into a hot frying pan (don't forget to grease it) and fry the pancakes over medium heat until done. Each pancake must be turned over carefully so that it does not tear.

As you already know, buckwheat flour does not contain gluten, so the pancakes turn out fragile. Serve buckwheat pancakes hot, offering sour cream and melted butter in saucers.

See other pancake recipes on my website.

Princely buckwheat pancakes

Serve buckwheat pancakes with added yeast and wheat flour, brushed with butter.

Beat the dough from: one egg; 0.150 kg buckwheat flour; one and a half glasses of milk; a teaspoon of granulated yeast; Art. spoons sl. butter and the same amount of sour cream; 20 g sugar; pinches of salt.

Recipe:

1. Heat the milk (glass), add sugar and yeast. Leave the mixture to stand for 10 minutes, then stir and pour into a container with flour.
2. Mash the mixture with a spatula, add sour cream.
3. When the mixture becomes homogeneous, wrap the bowl with a large towel, cover it with a blanket and leave it alone for 2-2.5 hours. Choose a bowl so that the dough has room to rise.
4. Separate the yolk from the egg, add it to the almost finished dough, followed by the butter and salt.
5. Add the remaining warm milk and whipped egg white. 6 Stir carefully one last time and bake the buckwheat pancakes.

Heat the frying pan over high heat and grease it with fat. Reduce heat to medium and bake thin buckwheat pancakes until golden brown. If you want to know more pancake recipes, scroll through the pages of the site.

Buckwheat pancakes without yeast

Take: 0.10 kg of wheat and 0.150 kg of buckwheat flour; ½ liter of milk; a couple of eggs; teaspoon salt; 20 g sugar; 1/3 stick of butter.

Recipe:

1. Measure out the required amount of buckwheat and wheat flour.
2. Sift and mix with salt and granulated sugar.
3. Beat in the eggs and mash the mixture with a spatula, adding 2-3 tbsp. spoons of milk.
4. When the mixture becomes homogeneous, gradually pour in the rest of the milk, stirring the dough with a whisk each time.
5. Add melted and cooled butter into the batter and cover the bowl with a napkin.
6. Wait 30 minutes, during which time the dough will proof and become more viscous (see photo).

Pancakes are baked in a dry frying pan. Don't worry, they won't stick because the dough contains a lot of fat. To prevent ready-made buckwheat pancakes from sticking together, coat them with butter.

Buckwheat kefir pancakes

Prepare the products from the list: a glass of kefir and a glass of water; 2 eggs; 40 g sugar; a little salt; a glass of buckwheat flour; oil for frying.

Kneading the dough:

1. In the bowl you chose for kneading the dough, beat the eggs.
2. Add sugar with salt and kefir.
3. Mix everything well.
4. Sift the buckwheat flour and add to the remaining ingredients.
5. Using a whisk, beat the dough until homogeneous and only then pour in purified water in a stream. Continue whisking to prevent lumps from forming.

As a result, you have a liquid pancake dough, from which you can already bake pancakes.

Baking pancakes:

1. Grease a hot frying pan and take it by the handle.
2. Use a ladle to scoop the dough and pour it onto the bottom of the frying pan, which should be held at a slight angle.
3. The liquid mass, spreading, will form a round cake.
4. Fry the pancakes until dark on each side for 30-40 seconds. If you think the pancakes are too fragile, dilute a little wheat flour in water and add it to the dough.

Place the golden brown buckwheat pancakes on a plate and, while they are hot, call your loved ones to the table.

Quick buckwheat pancakes

List of ingredients:

100 g each of buckwheat and wheat flour; 2 glasses of whole milk; 0.5 teaspoons of soda; a quarter of a small spoon of citric acid and the same amount of salt; 3 medium sized eggs; 4 large spoons oils; 30 ml of lean refined oil.

Preparation:

1. The technology for kneading dough is not complicated. Follow the description and you will get great results. So, sift both types of flour into a bowl and mix with a whisk.
2. Heat the milk slightly and pour it into the flour, kneading the mixture to a consistency similar to thick, fatty sour cream.
3. Grind the salt and eggs in a separate cup, then transfer the mixture to a bowl.
4. Dissolve citric acid in 10 ml of water and add baking soda. A reaction occurred resulting in foam.
5. Add the liquid to the dough and stir.

You can fry pancakes with buckwheat flour. If you are interested in recipes for gravy, frying and other delicacies that go with buckwheat pancakes, read the article further.

What is served with pancakes cooked with buckwheat flour?

The experience of housewives and the opinion of professional chefs agreed on one point - pancakes made with buckwheat flour do not go well with sweet sauces. This means that the best additions to them are fried fish, mushrooms and other products.

"Five Minute"

This roast consists of: one carrot; bulbs; 300 g champignons; 1/3 teaspoon of salt and 50 ml of vegetable oil. It is quite simple and quick to implement, and this factor will be appreciated by all housewives who have little time.

You need:

1. Wash the mushrooms, dry them with a paper towel and cut into slices. You can chop the mushrooms into strips or cubes.
2. Grate the carrots on a grater with large holes, and cut the onion into cubes.
3. Fry all ingredients in vegetable oil and add salt.

Serve the finished frying in a separate bowl, everyone will take as much as they need. Sour cream would be a good addition; it is also placed on the table separately.

I am sure that thin buckwheat pancakes will fall into the category of your favorites. It is almost impossible to refuse a dish that is not only tasty, but also healthy.

Buckwheat flour is rich in iron, which improves blood formation, and magnesium, which relieves nervous tension and gives strength. Taking care of the health of your loved ones, you simultaneously delight them with a small culinary masterpiece.

My video recipe