Original recipes for buckwheat pancakes for those losing weight and diabetics. Thin and airy buckwheat pancakes on water

If you're bored classic recipe pancakes and want something unusual, then prepare pancakes from buckwheat porridge for enough easy recipe. These pancakes are satisfying, as they are made on the basis of buckwheat porridge, and they are also very appetizing, because they look really tasty - a million holes give the dish a special chic, which any housewife tries to give. In addition, buckwheat porridge pancakes are good for those losing weight and dieting!

Buckwheat porridge pancakes

My uncle always says that you should have real pancakes maximum quantity holes. These buckwheat porridge pancakes turn out to be the holeiest in the world. They are tasty and have a pleasant texture. Kneading the dough does not require much time. Buckwheat porridge is usually left over from yesterday; there is no need to cook it. And with the rest of the ingredients there is no hassle at all.

The recipe for buckwheat porridge pancakes is as follows:

• 300 g ready;
• 1 cup whole grain flour;
• 2.5 tbsp. spoons;
• 1 teaspoon of soda;
• vanillin;
• 50 ml boiling water;
• 0.3 l fresh milk(although soured can also be used);
• 4 tbsp. spoons of sugar;
• 2.5-3 tbsp. spoons of vegetable oil (with neutral aroma);
• salt (if the porridge was not salty);
• 3 eggs.

Proper pancakes with buckwheat are made like this:

First pour the buckwheat into a tall container.

Beat three eggs into the porridge.

Add 4 tablespoons of sugar; if you want sweeter pancakes, you should add 5 tbsp. spoons

Be sure to salt buckwheat pancake dough. If the porridge was well salted, then do not add any more salt.

Let's add vanilla. Everything is always more fragrant with it.

Add whole grain flour.

We will also add regular flour. It will help make the pancakes more elastic.

Mix the ingredients with a whisk. The mass turns out to be quite thick.

Add soda.

Extinguish it with boiling water and stir soda solution with thick dough.

Add milk. We distribute it well over the dough.

Blend the mixture in a blender. The buckwheat grains in the pancake dough should be of a minimum size.

Pour in 2.5 tbsp. spoons of vegetable oil.

Now the dough should be completely mixed so that there are no criminal white lumps of flour. Let it sit for 20 minutes and get ready to transform into amazing pancakes.

In a dry pancake pan with non-stick coating fry our pancakes on one side.

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

Subtleties of cooking

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

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

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

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

Buckwheat yeast pancakes

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

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

Note! Definitely yeast buckwheat pancakes– it’s incredibly tasty, but at the same time such food is very heavy!

Lenten pancakes

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

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

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

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

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

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

Custard pancakes

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

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

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

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

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

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

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

Pancakes without yeast

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

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

Pancakes with kefir

To prepare buckwheat pancakes with kefir you will need:

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

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

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

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

Simple pancakes with milk

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

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

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

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

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

Hearty buckwheat pancakes

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

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

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

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

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

Breton pancakes - with beer

To prepare these pancakes you will need:

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

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

Pancakes have always occupied a special place in Russian cuisine. They were prepared not only as a separate dish, but also as a basis for kulebyak and kurnik.

In Rus', pancakes were always eaten with hands - you couldn’t use a fork or knife, because pancakes were considered a symbol of the sun. And to this day, it is delicious dish They are most often eaten with their hands, only now they are supplemented with countless fillings: honey, jam, sour cream, processed cheese, condensed milk, lightly salted red fish and much more.

Today, like many years ago, pancakes are prepared from different flours: wheat, oatmeal and buckwheat. Well, we suggest you prepare pancakes from buckwheat flour, which preserve everything beneficial properties most . After all, buckwheat is rightfully considered our food, which contains a lot of useful substances. Pancakes made from buckwheat flour are prepared as simply as regular pancakes.

If you don’t have buckwheat flour on hand, then just grind it buckwheat in a blender.

To prepare yeast buckwheat pancakes for a serving of 3 people, we need:

• Buckwheat flour - 300 grams
• Fresh yeast - 10 grams
• Milk – 200 ml
• Water – 300 ml
• Sugar - 1/2 teaspoon
• Salt to taste
• Vegetable oil or butter - for frying
• The calorie content of pancakes is 145 kcalories per 100 grams.

How to cook:

1. Prepare the ingredients. Mix 150 grams of buckwheat flour with 200 ml of boiling water and mix well until smooth.
2. Heat 100 ml of water, add sugar and dissolve yeast in it. Leave and wait for the yeast to rise.
3. Mix the yeast with the buckwheat flour mass (step 1), add milk, salt to taste and 150 grams of buckwheat flour. Mix everything until smooth and put the mixture in a warm place for 1.5 hours.
4. After time has passed ready dough don't stir. Heat the frying pan, grease it with vegetable or butter and scoop out a portion of the dough with a ladle, pour it into the frying pan and fry.
5. As soon as the pancake is browned and fried on the bottom side, turn it over and fry it on the other side.
6. To serve, place the pancakes in a stack or, adding the filling to the middle of the pancake, roll it up into a tube. Honey, jam, sour cream or condensed milk are suitable fillings.

Recipe 2. Buckwheat pancakes with kefir

Buckwheat pancakes with kefir - wonderful and healthy treat for tea. If during the cooking process it seems to you that the pancakes are not soft and elastic enough, add wheat flour to the dough (proportion with buckwheat 1:1).

For buckwheat pancakes with kefir we will need:

• Kefir - 1 glass
• Buckwheat flour - 1 cup
• Chicken eggs - 2 pieces
• Water - 1 glass
• Sugar - 2 tablespoons
• Salt to taste.
• Vegetable oil or butter for frying

Cooking method:

1. In a separate bowl, beat 2 eggs and add a glass of kefir, 2 tablespoons of sugar and salt to taste. Mix the ingredients thoroughly and add buckwheat flour to the mixture. Mix so that there are no lumps.
2. Then gradually add a glass of water, constantly stirring the mixture. Once all the ingredients are mixed in this order, you should have a medium liquid dough.
3. Heat a frying pan and grease it with oil. Use a ladle to scoop up the pancake batter and pour it into a hot frying pan. Fry the pancakes on both sides.
4. You can use ham, lightly salted fish, cheese or any sweet jams as filling.

Recipe 3. Buckwheat pancakes “Princely”

For these hearty, crispy pancakes we will need:

• Buckwheat flour - 150 grams
• Dry yeast - 1 teaspoon
• Milk - 1.5 cups
• Butter (melted) - 1 tablespoon
• Sour cream - 1 table. spoon
• Chicken egg - 1 piece
• Sugar - 1 table. spoon
• Salt - to taste

How to cook buckwheat pancakes “Princely”:

1. Heat milk (1 glass) and add sugar and yeast to it. Leave the yeast to swell for 7-10 minutes, and then stir until smooth.
2. Let's prepare a large bowl or pan (providing that the dough rises well), pour the yeast mixture into it, a spoonful of sour cream and add buckwheat flour. Rub the dough so that there are no lumps. Wrap the container with the dough in a blanket or blanket and place it in a warm place for 2-3 hours.
3. After the time has passed, take out the pan with the dough and add it to it egg yolk, oil and salt. Knead the dough until homogeneous mass and pour the remaining half glass of milk into it. Mix well. You should succeed batter.
4. Remaining egg white need to beat until it appears thick foam and add to the dough.
5. Heat a frying pan and fry the pancakes until golden brown on both sides. Ready pancakes grease with butter.

These pancakes made from buckwheat flour are crispy and quite dense.

Once upon a time they were the most beloved in Rus'. Not all of our ancestors could afford wheat. Millet, pea, oat and buckwheat pancakes were in use. And no one complained, because they turned out very tasty. Now such dishes are a delicacy for us, because we don’t get the opportunity to try such exotic things very often. And not many people know that making pancakes from buckwheat flour at home is not difficult. This article will present two recipes for preparing this delicious dish.

How to cook and what to serve with?

First of all, do not try to make buckwheat flour yourself by grinding the grain in a coffee grinder. You still won’t achieve the desired effect, so it’s better to find finished product on the shelves of the nearest store. In addition, this buckwheat flour contains little gluten. Therefore, it is necessary to mix wheat into it so that the pancakes do not fall apart. Sugar can be added to the dough depending on your own taste or the quality of the filling. Keep in mind that in Rus' pancakes were not stuffed. They were served with “snacks”: caviar, salty fish fillet, eggs and cottage cheese. Everyone chose a product to their taste. Then he would dip his filled pancake in melted butter and would snack on ice-cold vodka with it. How could it be otherwise, since since ancient times pancakes made from buckwheat flour have been considered festive dish. They were often fried on Maslenitsa.

Pancakes with milk. Ingredients

Even the most delicious wheat dishes can get boring after a whole week. Therefore, let's thoroughly prepare for the upcoming holiday and learn how to make pancakes from buckwheat flour. Cooking recipes usually require the use of the following products:

• milk - 500 milliliters;
• butter - 70 grams;
• sugar - 1 tablespoon;
• chicken egg - 2 pieces;
• buckwheat flour - 150 grams;
• wheat flour - 100 grams;
• salt - 1 teaspoon.

Pancakes with milk. Cooking method

All products must be room temperature. Only under this condition will pancakes made from buckwheat flour turn out rosy and appetizing.

1. First of all, you should combine wheat and buckwheat flour in one container and add salt and sugar to them. All ingredients must be mixed thoroughly.
2. Then you need to add to the resulting mixture chicken eggs and a couple of spoons of milk.
3. After this, all products should be thoroughly mixed again to avoid the formation of lumps.
4. Now you need to gradually add milk (one tablespoon at a time) to the mixture to knead a homogeneous dough. It is important to do this carefully, carefully mixing all the ingredients together.
5. The result should be a fairly liquid dough, into which melted butter should be added.
6. Next, all products must be thoroughly mixed again. After this, the dough should be allowed to brew: it should be put aside for twenty-five to thirty minutes.
7. Then you can start baking pancakes. This must be done in a dry frying pan. You need to pour a ladle of dough into it in one go, and then quickly distribute it over the entire surface of the dish.
8. You need to fry pancakes made from buckwheat flour on both sides, making sure that they are thoroughly browned.
9. The finished treat must be placed in a neat pile. In this case, each pancake should be generously greased with butter.

The dangers of gluten

Modern realities force people to turn to ancient, time-tested recipes. These days, some patients suffer from celiac disease, an intolerance to gluten, which is found in a variety of grains. It is found in barley, rye, oats and wheat. Modern methods processing of grain into flour causes this dangerous disease in people, manifested in the form allergic reaction on food and various problems with gastrointestinal tract. Such patients are shown a gluten-free menu. So is it really impossible for them to enjoy traditional treats during the oil week? There is a way out. Buckwheat flour does not contain gluten. Pancakes from this product will be an excellent alternative wheat. But, as mentioned above, it is impossible to make them without a binder. However, potato starch can easily replace gluten. How to prepare buckwheat pancakes without wheat flour will be written below.

Gluten free pancakes. Ingredients

In order to prepare these pancakes, you will need the following products:

• buckwheat flour - 50 grams;
• rice flour - 50 grams;
• potato starch - 50 grams;
• vanilla sugar- 5 grams;
• sugar - 30 grams;
• vegetable oil - 30 milliliters;
• salt - 5 grams;
• milk - 500 milliliters;
• chicken egg - 1 piece.

Gluten free pancakes. Cooking method

1. To begin, mix sugar, egg, vanilla sugar, salt, butter and baking powder together.
2. After this, you need to combine rice and buckwheat flour in one container.
3. Then half the flour mass should be combined with egg mixture. All ingredients must be mixed thoroughly.
4. Next, you need to heat the milk a little. The product should not be brought to a boil.
5. Now 120 milliliters of milk needs to be poured into the pancake dough. Then you need to add the rest of the flour to it. All products should be thoroughly mixed again.
6. After this, you need to add the remaining milk to the dough. The ingredients must be brought to a homogeneous state.
7. It should be remembered that buckwheat flour has a special property, recipes (pancakes) from which are discussed in this article. During the process of kneading the dough, it swells greatly. Therefore, the consistency of the resulting product must be constantly monitored. If necessary, it can be diluted with a small amount of milk.
8. It is better to bake pancakes from buckwheat flour in a cast iron frying pan with thick walls. It needs to be constantly lubricated sunflower oil. It is customary to stack the finished treat on a plate.

The dish is ready! Of course, real pancakes cannot do without a suitable filling. For it you can use: minced boiled chicken mixed with chopped cheese; cottage cheese with raisins; rice with dill and eggs and others delicious products. Pancakes can be eaten without filling, dipping them in butter or sour cream. It all depends on your tastes and preferences.

Conclusion

Now you know how to make pancakes from buckwheat flour. Recipes for creating dishes are not very diverse. The main thing is to knead a homogeneous dough from certain products, which must include flour, butter, eggs, sugar and salt (to taste). The product can be stirred with both milk and purified warm water. And, as you already know, it is important to use some kind of binding component in cooking: starch or wheat flour. Pancakes are a dish that every Russian person has loved since childhood. And learning to cook this dish is the task of every real housewife. Bon appetit!

Making wonderful buckwheat pancakes:

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

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

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

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

Heat the frying pan thoroughly with a small amount of oil. Pour one portion of pancakes into a ladle.

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

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