Perhaps, it is simply unrealistic to imagine Russian cuisine without thin and magnificent, sweet and salty, but invariably fragrant and tasty pancakes. With just a few simple ingredients — flour, eggs, and milk — you can make a whole stack of fragrant flat cakes. And what is the abundance of their recipes! Pancakes are perfectly combined with literally any filling: honey, jam, condensed milk, fruits, meat, mushrooms and even vegetables.
However, one thing unites all these products - they cannot be prepared without flour. True, current nutritionists are wary of a wheat product, considering it too high-calorie and completely useless in terms of benefits to the body. But pancakes made of buckwheat flour can be a real find for those who follow their figure and health. Although even if you just love to surprise your family with some unusual dishes, the recipe for this treat is sure to come in handy.
Cooking secrets
Buckwheat pancakes are considered a more capricious treat compared to the classic version of the dish. And this is due to the characteristics of the cereal itself. So if you decide to cook delicious buckwheat pancakes, pay attention to some rules and recommendations.
- Be sure to sift the added flour - so you rid it of various impurities and saturate with oxygen. By the way, it is he who allows the products to turn out airy and tender.
- To prevent pancakes from spilling out, buckwheat flour can be combined with chopped rice, oatmeal or simple starch.
- The grains of salt and sugar should dissolve well. To do this, it is easiest to first fill them with warm water and only then add them to the dough.
- Dry ingredients are preferably mixed separately from the liquid mass.
- To prevent pancakes from sticking to the pan, add a little sunflower oil to the dough. And if you are not concerned about the caloric value of the treat, you can use a creamy product.
- To reduce lumps, first dissolve the salt in the dough, and then add the flour.
- Keep in mind that chopped buckwheat swells very much. If your dough is too thick, add some more water or milk.
- For baking buckwheat pancakes according to the recipe, it is best to use a cast-iron frying pan or one that has a non-stick coating.
- Lubricate the frying surface with half the onion or potato.
- Keep in mind that buckwheat pancakes are much darker than those made from wheat flour. If the product is covered with a golden crust with a coffee shade, then it is ready.
Buckwheat pancake recipe in milk
This is a classic way to make thin, fragrant cakes. Buckwheat flour has poor stickiness, so a small amount of wheat product is still needed. So you make the dough with the correct consistency - it will be much easier to bake cakes from such a mass, and they will not fall apart in the process.
So, for the preparation of buckwheat pancakes with a prescription, you will need:
- 0.5 l of milk;
- a tablespoon of sugar;
- 80 g of butter;
- 150 g of buckwheat flour;
- 2 eggs;
- a teaspoon of salt;
- 100 g of wheat flour.
You can adjust the amount of sugar yourself, depending on your own taste preferences and the chosen filling. Put all necessary products in a warm place.
Cooking method
In a deep dish, mix buckwheat and wheat flour, add salt and sugar. Mix all dry ingredients thoroughly. Now send the prepared eggs and a couple of tablespoons of milk to the container. Stir the mass thoroughly so that not a single lump is left in it.
Gradually enter the remaining milk, in portions of a few tablespoons. Stir the mixture vigorously after each addition. This is the only way to completely get rid of lumps and prepare a truly uniform dough. As a result, you will get a pretty liquid mass.
At this point, send melted butter to the dough. You can make it liquid by using a microwave or water bath. Mix everything thoroughly until smooth. Leave the cooked dough warm for half an hour.
After the set time according to the recipe, buckwheat pancakes can be baked. You need to do this in a dry frying pan to a saturated coffee shade. Ready pancakes are preferably smeared with butter. Now you just have to fill the baked cakes and serve.
Buckwheat pancake recipe with kefir
Such cakes are very lush, delicate and delicate. Kefir can be replaced with any other dairy products. And if they are sweet, then the amount of sugar in the recipe should be slightly reduced. By the way, the recipes of buckwheat pancakes without yeast are deservedly considered the fastest and easiest to prepare.
To get started, prepare everything you need:
- 2 tablespoons of sugar;
- 200 ml of kefir;
- 180 g flour;
- 2 eggs;
- 200 ml of water;
- 0.5 teaspoon of salt.
Cooking process
Beat the eggs first until you get a fluffy, voluminous foam. Then pour warm kefir to them. Salt the mixture and add sugar. Stir the resulting mixture until smooth. Now send the well-sifted flour to the mass. Pound the ingredients so that no lumps remain in the dough.
Now it remains only to add flour. Do this gradually, vigorously kneading the dough after each new portion. As a result, the mass should be quite liquid and smooth.
If the dough comes out a little thick, add a little more liquid to it. By the way, if you use mineral water, then the finished pancakes will acquire a surprisingly airy structure.
Give the dough a little "rest" in the heat, and then proceed to bake the cakes. Buckwheat pancakes prepared with this recipe on kefir will turn out to be very beautiful and light. They can be stuffed with any delicacy of your choice.
Pancakes without yeast and wheat flour
Such a treat turns out to be very tasty and satisfying. Buckwheat pancakes prepared according to this recipe taste very unusual and interesting. Such a delicacy is worth a try at least once.
To prepare buckwheat pancakes with a prescription, you need to prepare:
- 120 g of flour;
- a tablespoon of lemon juice;
- butter in the same amount;
- 100 ml of water;
- as much milk;
- 3 eggs;
- a pinch of salt.
Ideally, it is advisable to prepare a yeast-free dough in the evening, and bake delicious cakes in the morning.
Course of action
In one container, mix the prepared water and milk. Salt the liquid and gradually introduce the sifted buckwheat flour into it. Add it portionwise. Then comes the turn of soft butter and freshly squeezed lemon juice.
Mix food thoroughly, cover with polyethylene and leave indoors overnight. And in the morning, add eggs to the dough, stir the mass one more time and start baking goodies.
You will be awarded for your efforts with delicious pancakes with amazingly delicate texture. Such a treat will surely appeal to your household.
How to serve buckwheat pancakes
Such cakes go well with any fillings, but best of all they reveal their taste in a composition with savory fillers.
For example, fried mushrooms, boiled eggs with greens, salted fish, hard and cream cheese, minced meat and chicken liver perfectly complement buckwheat pancakes. But the cakes with red caviar are a royal treat.
As for the sweet filling, it is advisable to give preference to fresh fruits and berries.