The best recipes for ruddy buckwheat pancakes: on yeast, yeast-free dough and on buckwheat porridge. Recipe for buckwheat pancakes

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

The housewives of those distant times had their own recipe for pancakes and passed it down from generation to generation.

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

Pancakes, which were baked by our ancestors, were lush with a sour taste. They were served with "baking", stuffings and honey.

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

And so that you do not have to blush for your cooking in front of the guests, and impress them with your culinary skills, I will share some secrets and tell you recipes for pancakes.

How to deliciously bake successful pancakes from buckwheat flour

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

It will be possible to prepare high-quality brew only from fresh yeast. If no bubbles appear on its surface after the allotted time, you are out of luck with the main product - yeast.

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

Compared to similar baked goods made with wheat flour, they require more egg yolks. Butter will not hurt either, before adding it to the dough, it must be melted and cooled.

Pour the pancake mass only on a hot frying pan, otherwise the fried buckwheat pancakes will stick to the bottom. Bottom line - a problem when turning over.

Lubricate the pan with vegetable oil, use a brush or a cut onion. Prick the last one on a fork and dip the cut side into the fat. Convenient and economical.

Regular table salt will help to 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 lush buckwheat pancakes. Oxygen bubbles, which are saturated with 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 shade. Interestingly, all the properties of buckwheat are preserved in flour of the same name.

Having made this dish once, you will certainly want to return to it again and again. You do not need special skills and products, all you need is:

0.5 l of milk; 20 g of 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. Take care of the steam first. To do this, heat half the milk and dilute the crumbled yeast in it.
2. Sift wheat flour, mix with three tablespoons of buckwheat and pour into a bowl.
3. Mix 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 wind.
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 the melted butter there, add the remaining buckwheat flour.
6. Leave the dough to rise for another 60-80 minutes.
7. As soon as the mass has “grown up” and has become lush, introduce whipped proteins into it. Carefully to keep the foam retaining its splendor, mix the contents of the bowl and start baking buckwheat pancakes.

Pour a little dough into a hot frying pan (do not forget to grease it) and fry the pancakes over medium heat until cooked. Turn each pancake carefully so that it does not tear.

As you already know, buckwheat flour does not contain gluten, so pancakes are brittle. Serve buckwheat pancakes hot, offering sour cream and melted butter to the eaters in saucers.

See more pancake recipes on my website.

Pancakes "princely" buckwheat

Buckwheat pancakes with the addition of yeast and wheat flour, serve to the table, brushed with butter.

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

Recipe:

1. Heat milk (glass), add sugar and yeast. Leave the mixture to stand for 10 minutes, then stir and pour into a bowl of flour.
2. Pound the mass with a spatula, add sour cream.
3. When the mixture becomes homogeneous, wrap the bowl with a large towel, cover with a blanket on top and leave it alone for 2-2.5 hours. Choose a bowl in such a way that the dough has room to rise.
4. Separate the yolk from the egg, enter it into the almost ready dough, then send the oil and salt.
5. Add remaining warm milk and beaten egg white. 6 Stir gently for the last time and bake the buckwheat pancakes.

Heat a frying pan over high heat, brush with oil. Reduce the heat to medium and let the buckwheat thin pancakes bake until golden brown. If you want to know more recipes for pancakes, “flip through” the pages of the site.

Pancakes without yeast buckwheat

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

Recipe:

1. Measure out the right amount of buckwheat and wheat flour.
2. Sift and mix with salt and granulated sugar.
3. Beat in the eggs and rub 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, each time kneading the dough with a whisk.
5. Pour the melted and chilled butter into the batter, cover the bowl with a napkin.
6. Wait 30 minutes, during which time the dough will rise, 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 buckwheat pancakes from sticking together, smear them with oil.

Pancakes on buckwheat kefir

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

Dough kneading:

1. In the bowl you have chosen for kneading the dough, beat the eggs.
2. Add sugar with salt and kefir.
3. Mix well.
4. Sift the buckwheat flour and add to the rest of the ingredients.
5. Using a whisk, beat the dough until smooth and only then pour in purified water in a stream. Do not stop 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 with fat and take it by the handle.
2. Scoop up the dough with a ladle and pour into the bottom of the pan, which must be kept at a slight inclination.
3. The liquid mass, spreading, will form a round cake.
4. Fry pancakes until dark on each side for 30-40 seconds. If you think the pancakes are too brittle, dilute some wheat flour in water and add to the dough.

Fold buckwheat ruddy pancakes on a plate and, while they are hot, call your loved ones to the table.

Pancakes in a hurry buckwheat

List of ingredients:

100 g of buckwheat and wheat flour; 2 cups whole milk; 0.5 teaspoon 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 lean refined oil.

Cooking:

1. The technology of kneading dough is not difficult. Follow the description and you will get great results. So, sift both types of flour into a bowl and mix with a whisk.
2. Warm the milk slightly and pour it into the flour, kneading a mass similar in consistency to thick fat sour cream.
3. Pound salt and eggs in a separate cup, then transfer the mixture to a bowl.
4. Dissolve citric acid in 10 ml of water, send soda there. There was a reaction, which resulted in the appearance of foam.
5. Send the liquid to the dough, stir.

You can fry pancakes on buckwheat flour. If you are interested in recipes for sauces, roasts and other goodies that go well with buckwheat pancakes, read the article below.

What is served with pancakes made 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 roasts, fish, mushrooms and other products serve as the best addition to them.

"Five Minute"

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

You need:

1. Rinse mushrooms, pat dry with paper towels 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 the ingredients in vegetable oil, salt.

Serve the finished roast in a separate bowl, everyone will take as much as he needs. A good addition would be sour cream, it is also put 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 please them with a small culinary masterpiece.

My video recipe

Pancakes based on buckwheat flour are very fragrant and have a beautiful coffee shade.

Subtleties of cooking

Buckwheat pancakes are not something new, recently invented - in those countries where buckwheat often appears on the tables and is not called porridge, but cereals, this dish has been known for a long time. That's just despite the fact that the recipe for its preparation is already “with a beard”, few people know how to cook such pancakes today. 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 making pancakes, there are considerable difficulties. Due to the lack of this very gluten, they turn out to be very brittle, and therefore turn them over in a pan and not damage them very difficult.

On a note! The problem is solved as follows - wheat flour is added to the dough, sometimes its part is equal to the amount of buckwheat flour, sometimes a little more. It all depends on the skill and experience of the hostess, as well as how strong the taste of buckwheat you want to get.

But even if you know how to knead the perfect dough for buckwheat pancakes, you can’t do without a good frying pan. The ideal pancake pan will be quite 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 warms up evenly and keeps heat well. If you prefer to cook buckwheat pancakes in a cast-iron pan, then remember that it is better not to wash it, but only wipe it with a clean cloth or paper towel.

And finally, about the method of frying. 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 in the old fashioned way - with a piece of potato dipped in melted lard. Then, as a result, the pancakes will turn out to be incredibly appetizing: their edges will be fried and crispy, and the central part will be soft, literally melting in your mouth, and loose enough to absorb the additives that you wish to wrap in them.

Buckwheat yeast pancakes

This dish can be prepared both in a non-dough and sponge way, but the classic recipe for yeast buckwheat pancakes still involves making a sponge. In other words, first of all, they make a small batch of “live” yeast, water, flour and granulated sugar and leave it for a while so that the mass comes up. Then the rest of the ingredients are added, but not all of the flour is usually added. And only after the dough comes up again, put the rest of it and start baking pancakes.

There is another option for making yeast pancakes from buckwheat flour, when hot water is introduced into the adze. Such pancakes are called custard. But such a process cannot be carried out in a hurry - it takes quite a lot of time and the output is a rich portion of dough. Custard pancakes are usually 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!

Lean pancakes

So, we will cook lean buckwheat pancakes using a non-dough method on water with the addition of yeast. For the dish we need:

• buckwheat flour - 2 cups;
• wheat flour - 2 cups;
• cold water - 200 ml;
• hot water - 700 ml;
• "live" yeast - 20 g;
• granulated sugar - 50 g;
• salt - ¼ part of a teaspoon;
• butter or fat for baking.

Sift half a glass of flour of each type into a deep container and add the indicated portion of cold water. Thoroughly knead the mass with a wooden spatula, breaking all the lumps.

Add all the hot water, once again stir the mass well and leave it for a quarter of an hour. After this time, we introduce yeast and sugar into the dough. Stir, cover with a clean cloth and leave in a warm place for 30-35 minutes.

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

Advice! Separately, you can cook vegetable stew with fresh herbs, which will be a great filling.

Custard pancakes

For buckwheat custard pancakes, you need to prepare the following products:

• 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 a saucepan and bring to a boil, after which we separate a small part - about 150 ml and let it cool down to about 38-40°C.

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

We cut the yeast into small pieces, pour them with warm water, put sugar and mix everything well. We leave the dough to come up.

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

Bring the rest of the water to a boil and pour in the buckwheat flour. Let cool at room temperature. Add a warm mass to the dough, salt, pour in vegetable oil, mix well with a whisk, cover with a clean cloth and leave warm for another hour. After the specified time, a lot of bubbles should appear in the dough.

We heat the pan on the fire, grease its bottom with fat and a ladle carefully so as not to disturb the bubbles, pour the first portion of the dough and distribute it evenly. After about two minutes, flip the pancake and brown it on the other side. Stack the cooked pancakes on a large platter and serve.

Pancakes without yeast

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

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

Pancakes on kefir

To prepare buckwheat pancakes on 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. We introduce kefir into the mixture, mix again, add the sifted buckwheat and wheat flour. Knead the dough well, breaking up any lumps.

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

We heat the 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 ruddy pancakes with beautiful openwork holes.

Simple pancakes with milk

Pancakes from buckwheat flour in milk are prepared on the basis of the following ingredients:

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

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

Melt the butter, cool and add it to the rested dough. Once again, mix everything and, if necessary, slightly dilute the dough with milk or mineral water.

Grease the bottom of the pan with oil and heat it up. We mix the dough and with the help of a ladle and pour the part into the pan.

Buckwheat pancakes hearty

You can cook pancakes not only from buckwheat flour, but also from ready-made cereals. Pancakes made from buckwheat porridge are darker and have a very original taste: rich and somewhat sweet. So, to make pancake dough you will need:

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

We combine buckwheat porridge with sugar, pour everything into the bowl of a food processor and carefully interrupt. The result should be a smooth puree. Add eggs, pour milk and mix everything. Sift the flour, add soda and also introduce into the dough. We mix everything.

We warm the pan well, grease it with a thin layer of lard and pour the dough with a ladle. Spread evenly and bake for 2 minutes, flip and fry for about a minute more.

On a note! In the times of ancient Rus', buckwheat porridge was ground only slightly, which is why the pancakes turned out to be very lush and tall!

Breton pancakes - on beer

To make these pancakes you will need:

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

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

Ingredients

• Kefir - 2/3 cup
• Milk - 1 glass
• Boiling water - 1 cup
• Wheat flour - 1 cup
• Buckwheat flour - 0.5 cups
• Vegetable oil - 0.5 cups
• Eggs - 2 pcs.
• Sugar - 0.5 cups
• Salt - a pinch
• Soda - 0.5 tsp

Cooking time: 40 minutes

Yield: 6 servings (about 20 pancakes)

Pancakes are one of the quick and delicious treats. Depending on the products used in the composition of the dish, they can be more or less high-calorie, they can be lush and similar to pancakes, or they can be thin, with bubbles and openwork edges.

Today we will cook delicious pancakes from buckwheat flour on kefir. Such a dish may seem specific in taste, but buckwheat pancakes are more beneficial than pancakes made only with wheat flour. Buckwheat flour, like cereals, is rich in vitamins and minerals that can be easily digested and at the same time increase immunity, improve metabolism, bowel function, and regulate hemoglobin levels. In addition, buckwheat renews body cells and energizes them.

Pancakes from buckwheat flour: recipes in the article

How to cook buckwheat pancakes

Buckwheat pancakes on kefir and milk are easy to prepare and cook. First you need to deal with the dry ingredients.

Mix two types of flour. It is also advisable to sift the flour. Already now you can add a little salt and sugar to taste, as well as soda. Baking soda will make the dough more airy. And this compensates for the fact that in this case we are preparing pancakes on buckwheat flour without yeast. So that the soda is not lumpy in the dough and is evenly distributed, you can grind the soda a little in the palm of your hand and sprinkle it on the bulk. It is also worth noting that it is more difficult to cook buckwheat pancakes on kefir without wheat flour, since they will not have a sticky element that is in wheat, which means that buckwheat pancakes will crumble when cooked.

I decided to add milk, because I don’t like the dough purely on kefir - they break on me on it. And then there’s non-glutinous buckwheat flour that contributes to this, so it’s better to do it with milk.

Kefir and milk mix and warm a little. Add sugar, salt and soda, stir.

Beat eggs.

Beat with a mixer.

Add vegetable oil, beat again.

Add wheat flour, beat again.

Add buckwheat flour, beat again.

Boil the dough with a glass of boiling water. This step will help the buckwheat flour to swell and make the dough elastic. Let the dough stand for about 10 minutes. After that, mix again - the consistency of the dough should resemble liquid sour cream.

Lubricate the pan with vegetable oil, heat and bake pancakes.

When the dough is in the pan, you can notice the bubbles and sizzle. This does not come from the presence of soda, but from the temperature of the pan - it is quite hot. Pancakes may seem slightly dark in color, but this is due to the fact that buckwheat flour is present in their composition. You have to look at the dark dough more carefully, since it is difficult to say whether the pancakes are ready, whether they are burnt, because the dough is initially brown. To assess their readiness, look at the edges and the middle: the edges should turn golden brown and the center should not be too wet. Regulate the strength of the fire.

Pancakes are fried on each side for about 1 minute.

Grease hot pancakes with butter and serve.

Buckwheat pancakes on kefir without wheat flour

As already mentioned, wheat flour is often added to buckwheat flour baking so that the dough does not fall apart and is more uniform. But wheat is easy to replace with other products - the same eggs, known for their connective properties, or a small amount of starch.

For pancakes we need:

• buckwheat flour - 2.5 cups (1 cup - 180 gr.);
• kefir - 1 liter;
• 2 eggs;
• starch - 2.5 tbsp. spoons;
• baking powder - 10 gr.;
• butter - 50 gr.;
• sugar and salt - to taste.

Buckwheat pancakes with milk

Instead of kefir, you can easily use milk, thanks to which the pancakes will turn out to be more fatty, but the taste will be richer. The proportions of the ingredients can be taken the same, it is not necessary to mix several types of flour: 200 grams of buckwheat flour, 500 milliliters of milk, 2-3 chicken eggs, sugar (or honey), a spoonful of soda. You can fry pancakes in sunflower oil, a couple of spoons of it can also be added to the dough for greater softness. If butter is used in the dough, then it must be melted and cooled beforehand.

Buckwheat pancakes from porridge

The recipe for buckwheat pancakes based on porridge is very similar in cooking with buckwheat flour pancakes. In this case, we also prepare the necessary products described in the step-by-step recipe above in the same way. The only difference is that we will not use buckwheat flour, but ready-made buckwheat porridge, with which you need to mix the rest of the ingredients.

• buckwheat porridge - 150 gr.;
• wheat flour - 70 gr.;
• kefir (milk) - 1/2 liter;
• 2 eggs;
• baking powder - 10 gr.;
• butter - 50 gr.;
• sugar - 2 tbsp. spoons.

Pancakes made from buckwheat flour with filling

After frying the pancakes, you can make a filling for them. It can be different - sweet (berry, fruit) or more satisfying (meat, rice, cottage cheese, etc.). The sweet filling does not require additional cooking, we just put a couple of spoons and wrap it in a pancake in the form of a tube or an envelope. A hearty filling should first be prepared, for example, minced meat, and then a little pancake with filling should be fried in a pan. Perhaps the exception is pancakes with cheese and herbs, which do not need to be fried, otherwise the cheese will melt and flow out. Similarly, you need to make pancakes from buckwheat flour with cottage cheese: first, prepare the pancakes themselves, then wrap the finished cottage cheese in them and lightly fry in a pan until golden brown.

Buckwheat pancakes with yeast

In baking, yeast plays an important role - they perfectly raise the dough and make it airy. Of course, they will not be as lush, but no less tasty, so here the choice is yours.

Pancake Ingredients:

• buckwheat flour - 1 cup (1 cup - 180 gr.);
• wheat flour - 0.5 cups;
• milk - 1/2 liter;
• 1 egg;
• yeast - 20 gr.;
• butter - 50 gr.;
• sugar - to taste.

First you need to stir the yeast in warm water, and then put the dough, adding buckwheat flour and 1.5 cups of milk to them. The mass must be infused for some time. After that, the rest of the products are added, everything is mixed and again remains for a few minutes to rise. As soon as the dough has increased in volume (after 20 minutes), you can start baking pancakes. Too thick dough for pancakes is usually additionally diluted with milk or simply boiled water.

Pancakes from buckwheat flour for diabetes

Buckwheat is a permitted product for diabetics, so feel free to cook pancakes from it. And you will have to be careful with the rest of the ingredients: remove sugar (honey), fatty dairy products, do not add wheat flour. At the same time, ordinary milk can be replaced with soy or kefir, eggs can also be used in the recipe:

• buckwheat flour - 1.5 cups (1 cup - 180 gr.);
• soy milk - 1/2 liter;
• 1 egg;
• baking powder - 5 gr.;
• vegetable oil - 2 tbsp. spoons.

Oil is not used for frying, it is added to the dough itself, making it more tender and not so dry. Therefore, pancakes should not burn on the dishes, but it will still be better if you have a special pancake pan or pan with a Teflon coating. Pancakes will turn out pretty bland without adding sugar, so you can eat them with berries or fruits that have some sweetness. Allowed for this disease are strawberries, raspberries, blackberries; pineapple, kiwi and others.

Pancakes from buckwheat flour for allergy sufferers

Allergies can be in children and adults. It is usually caused by cereals containing gluten, as well as eggs and milk. Buckwheat is considered a dietary option with an average level of allergens. But, surprisingly, it also has a negative reaction of the body in the form of a rash and other manifestations, because it contains proteins. In case of possible allergies or other undesirable consequences, consume no more than 1-2 pancakes per day.

For allergy sufferers, we offer:

Buckwheat pancakes on the water, or lean buckwheat pancakes

For such pancakes you need a minimum of products. Usually this:

• buckwheat flour - 1.5 cups;
• water - 500 ml;
• salt and sugar - optional;
• starch - 2 teaspoons;
• soda - 1/2 teaspoon;
• sunflower oil for frying.

Despite the simple ingredients, making these pancakes can seem like a daunting task, as there are no eggs in the composition, which provide a good binder to the dough and its airiness. These properties of pancakes can be given with the help of potato starch and sugar. Sugar during frying will melt and turn into caramel, and starch with a protein base will make the dough denser. This is perhaps the simplest recipe for pancakes made from buckwheat flour, which even a young housewife can easily cope with.

Pancakes made from buckwheat flour are much healthier than those made from wheat. Bake them more often, they turn out delicious, tender, lush and are very popular with young children.

Pancakes with buckwheat flour

Those who have never cooked pancakes using buckwheat flour should definitely try this. And, if it is not always possible to feed children with buckwheat porridge, then they eat buckwheat pancakes with pleasure.

Before you start pancakes, check out the article. For many it will be very useful.

Many people think that you can make buckwheat flour yourself by grinding buckwheat in a coffee grinder. No, it won't work like that. It is the flour bought in the store that is needed.

In addition, it is better to use eggs not store-bought, but homemade. And not only for pancakes, but also for making other pastries.

Features of cooking pancakes using buckwheat flour

Quality buckwheat flour should smell like buckwheat, be crumbly and have a dark cream color. Everything is completely preserved in it.

However, baking pancakes from it is more difficult than from wheat flour. After all, buckwheat flour is considered a “clean” product and does not contain gluten (aka gluten). And gluten gives the dough firmness and elasticity.

Buckwheat flour dough is loose and not strong. Pancakes are difficult to flip because they can break easily. To prevent this from happening, additional components are added to the dough. Such as starch or other type of flour. In our recipe, we will add millet.

I will list some features of making pancakes using buckwheat flour. They will be useful for those who have never cooked them, but would like to try. After all, buckwheat flour contains much more nutrients than the usual wheat flour.

• It must be remembered that all ingredients for preparing the dough should not be supercooled. To do this, they must be taken out of the refrigerator in advance so that they acquire room temperature.
• Kneading the dough for pancakes from wheat flour is quite simple. Many people do it "by eye". Buckwheat flour dough requires strict adherence to the recipe.
• So that heavy buckwheat flour does not settle to the bottom, before baking the next pancake, the dough must be mixed.
• "Buckwheat dough" for pancakes can be kneaded using milk, whey or kefir. It can be both yeast and fresh.
• For pancakes stuffed with filling, it is better not to use buckwheat flour.
• Bake pancakes using buckwheat flour should be on medium heat. They must "grab" well before they can be turned over.
• Before scooping up the batter, make sure the pan is hot enough.

Ingredients

Servings: - +

• Buckwheat flour 300 gm.
• Millet 300 gm.
• Eggs 2 pcs.
• Butter 4 tbsp. spoons
• Milk 2 glasses
• Sugar 2 tbsp. spoons
• Yeast 15 gm.

1 hour. 10 min. Video recipe Print

Sort the millet and rinse well.

And here are some more simple recipes. Look, choose, bake and delight all household members with delicious pancakes.

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Especially useful are buckwheat pancakes. Such a 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.

Buckwheat pancakes - a classic recipe with milk

Ingredients: 1 tbsp. buckwheat flour, the same amount of high-grade wheat flour, 3 chicken eggs, 3.5 cups 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 just warms up a little.
2. First, water is poured into the sifted dark flour, and then boiled milk.
3. Yeast dissolves in warm milk. The mixture is poured to the components from the second step. The mass is mixed with a mixer, after which it is left warm for a couple of hours.
4. The yolks are rubbed with sugar. Together with melted butter, they are poured into the risen dough. That's where the white flour goes.
5. Salt and separately whipped proteins are added to the mixture. The dough will infuse for a couple more hours.

Pancakes from buckwheat flour on kefir

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

1. In a deep bowl, all dry ingredients are immediately mixed.
2. Kefir is poured into the mixture. That's where the eggs are. It is best to use a mixer to mix the components.

Buckwheat pancakes are baked on 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 capacious bowl. Next, freshly boiled water is poured into it. The mass must immediately begin to actively interfere so that lumps do not form.
2. Yeast dissolves in a small amount of slightly warmed milk. That's where the sugar comes in. When the bubbles start 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 mass. After thorough mixing, the dough is removed in a place without drafts for 80-90 minutes.