How to cook buckwheat pancakes: recipes with photos

Buckwheat is a unique cereal that can hardly be overestimated. In Russia, it was used as food for a long time. True, then the housewives did not even suspect about the rich vitamin and mineral composition of this, it would seem, the most common product. Of buckwheat, flour was often made. But it was rarely used for baking bread. Usually flavored cakes and muffins, homemade noodles and, of course, excellent buckwheat pancakes were prepared from such flour. Rosy, delicate and very fragrant, they are still very popular in many countries of the world. You can cook them in different ways.

Pancakes on the water

For starters, it's best to try an option that uses a mixture of two types of flour. In Russian cuisine, it is found most often. After all, as you know, in buckwheat flour there is little gluten, and pancakes can spill over. In addition, in this way it will be possible to gradually get used to the unusual taste and aroma of the finished product. In this case, to make buckwheat pancakes, you will need:

• 3 eggs;
• 5 tablespoons of wheat and 4 buckwheat flour;
• 8 grams of sugar;
• 3 grams of salt;
• 700 milliliters of water;
• 50 grams of butter.

Cooking buckwheat pancakes, in principle, is not difficult. To do this, you need:

1. Beat eggs well in a plate with an ordinary fork. A mixer is optional.
2. Add sugar and salt alternately.
3. Gradually fill both types of flour.
4. Pour it all with water and mix thoroughly. The cooked mass should stand for 20 minutes so that the buckwheat is slightly swollen.
5. Melt the butter separately. After cooling, introduce it into the dough. With it, the dough will not stick to the pan. Mix everything again.
6. Fry pancakes in a hot pan on each side for two minutes. Stack finished products, smearing with butter.

It is better to eat such pancakes hot. If desired, they can also be stuffed. But this must be done until the products have cooled down.

French Buckwheat Pancakes

Residents of the northern regions of France consider buckwheat pancakes as their real national dish. They are eaten with butter, cheese or fried mushrooms, washed down with fresh cider. That is how dear guests are still welcomed in the countryside. For the preparation of fragrant pancakes, the following main products are used:

• 300 grams of buckwheat flour;
• 1 egg
• some salt (coarse);
• 0.7 liters of water.

The cooking process usually consists of two main steps:

1. First you need to knead the dough. To do this, first beat the egg, and then mix it with flour. The resulting thick mass must be diluted with water, adding the right amount of salt to taste. After this, the finished dough is usually put in the refrigerator for about half an hour.
2. Pancakes are baked in a well-heated skillet. At the very beginning, it must be treated with oil. As soon as the product is browned on one side, it should immediately be turned over. If the hostess decided to cook spring rolls, then at this moment you can immediately put the stuffing. Wrap directly in the pan.

Such pancakes are usually not cooked in large quantities. Given the high calorie content of buckwheat flour, they will not be able to eat a lot.

Pancakes in milk

If you adhere to traditional technology, then for the preparation of delicious pancakes as a liquid base, it is better to take whole milk instead of water. The dough will turn out more uniform, and the finished product will be soft and soft. To bake buckwheat pancakes in milk, you will need:

• 2 eggs;
• 5 grams of salt;
• 100 grams of buckwheat and wheat flour;
• 4 grams of sugar;
• 375 milliliters of warmed milk;
• 35 grams of any vegetable oil.

Cooking Technique:

1. Warm milk.
2. Pour salt with sugar into it and wait for their complete dissolution.
3. Beat eggs well separately.
4. Combine them with milk.
5. Add two types of flour, after mixing them.
6. Add oil. Mix the dough thoroughly.
7. Bake pancakes in a heated pan. Before this, do not forget to grease it with oil.

The result is excellent pancakes with a pleasant, slightly noticeable aroma of coffee. They can be eaten with fresh fruit, jam or pour sweet syrup.

Thin buckwheat pancakes

Using original technology, you can cook super-thin pancakes from buckwheat flour in milk. For such a recipe, the following components will be required:

• 300 milliliters of milk;
• 1 egg
• a pinch of salt;
• some water;
• 130 grams of flour (buckwheat and wheat);
• 25-37 grams of sugar;
• 250 milliliters of boiling water;
• vegetable oil.

Cooking pancakes should be done in stages:

1. First, the eggs must be combined with milk and thoroughly beat the products with a whisk.
2. Add sugar. It can be replaced with any sweet syrup.
3. Introduce two types of flour at once, combining them with salt. After thorough mixing, a dense, but homogeneous mass should be obtained.
4. Pour boiling water and mix again. Now we have to wait a few minutes. During this time, the flour should swell. If the dough turns out too thick, the desired consistency can be achieved by adding a little ordinary water.
5. Heat the pan well and treat it with oil.
6. Bake pancakes, frying them from two sides to a characteristic golden crust.

So that the products do not burn, butter can be added directly to the dough.

Kefir pancakes with fried onions

There is another rather interesting option. You can make buckwheat pancakes on kefir and add a little fried onion to them. The result is an excellent beer snack. Products for its preparation require a little:

• 2 onions;
• half a liter of kefir (non-greasy);
• 2 eggs;
• 250 grams of buckwheat flour;
• 15 grams of vinegar;
• 200 grams of mayonnaise;
• 12 grams of drinking soda;
• half a glass of refined vegetable oil.

To make such a snack, you must:

1. Peel and finely chop the onion.
2. Fry it lightly in oil. For flavor, you can add a little ground pepper. Transfer the processed onion to a separate plate.
3. Pour flour into a deep bowl.
4. Break the eggs into it, pour all of this with kefir and mix well.
5. Introduce soda (slaked with vinegar).
6. Pour the dough portionwise into the pan where the onions were fried, and bake pancakes on both sides.
7. Stack finished products. At the same time, each pancake should be covered with a thin layer of fried onions.

You’ll get something like a layer cake. It remains only to cut it into small pieces and eat with pleasure.

Beer pancakes

Some are sure that buckwheat pancakes will be soft and lush only if they are cooked with yeast. But the trouble is that they cannot always be found in the kitchen. How to be in this situation? Practice shows that there are other options. For example, one original ancient recipe is known for making unusually tasty buckwheat pancakes without yeast using beer as a liquid base. It’s not difficult to cook them. The main thing is to have the following components:

• 300 milliliters of beer and the same amount of whole milk;
• 120 grams of buckwheat and 190 grams of wheat flour;
• 2 eggs;
• a pinch of salt;
• 40 grams of butter;
• any fat (for baking).

Pancake cooking method:

1. Sift both types of flour first, then mix with salt and cover with a slide in a deep bowl.
2. In the center, make a small depression.
3. Pour in pre-warmed milk and break eggs. Mix everything well. To do this, it is better to use a whisk.
4. Pour beer slowly, without stopping mixing. The consistency of the dough should resemble a fairly liquid sour cream.
5. Cover the bowl with a napkin (or towel) and leave it at room temperature for about 1 hour.
6. After the time has passed, melt the butter and add it to an almost finished dough. Mix well again.
7. Fry the pancakes in a hot skillet, greasing it with fat. On both sides you should get a delicate golden crust.

Pancakes are just amazing. Moreover, the smell of beer in them is not felt at all.

Yeast pancakes

Those who still want to try to make buckwheat pancakes with yeast, you must first prepare the following main ingredients for work:

• ½ cup buckwheat flour;
• 2 eggs;
• one and a half glasses of milk;
• 25 grams of sugar;
• 5 grams of salt;
• 1 teaspoon of dry yeast;
• 6 grams of soda;
• 25 grams of sour cream;
• 40 grams of melted butter.

How to make such pancakes? The process consists of several stages:

1. First you need to cook the dough. To do this, heat the milk, and then add sugar, yeast and sour cream to it. After that, add flour and mix well. The mass should stand for about two hours. During this time, it will increase significantly in volume.
2. Add salt, 1 beaten egg, butter to the dough and mix again.
3. Bring the remaining milk to a boil and send it to the dough with soda.
4. Whisk the protein of one egg in a foam. Gently introduce it into the dough using a regular spoon.
5. Pancakes need to be fried in vegetable oil, each time adding it to the pan. During baking, the workpiece becomes lush and nostril.

After that, ready-made fishnet pancakes should be stacked on a plate, generously smearing each of them with butter.

Porridge pancakes

Any housewife is familiar with the situation when buckwheat porridge, cooked for dinner at a side dish, is not completely eaten. After that, she gets into the refrigerator and can stand there for a long time if she does not find the appropriate application. What to do with the leftovers of the side dish? Experienced culinary experts can suggest some interesting solutions. For example, how to cook buckwheat pancakes from such porridge. It will be quite easy to do this. To work, you will need:

• 11 tablespoons of finished buckwheat porridge;
• 160-180 grams of flour;
• 1 glass of milk and kefir;
• 25 grams of sugar;
• 35 grams of vegetable oil;
• 20 grams of salt;
• 2 eggs;
• 1 packet of vanilla sugar;
• 1 teaspoon of baking powder;
• some butter.

Such pancakes are prepared in an unusual way:

1. The first step is to put the finished porridge in the blender bowl.
2. Pour milk there, and then close the lid and grind the products.
3. Transfer the prepared mass to a bowl.
4. Alternately add the remaining ingredients to it in the following order: kefir, egg, sugar (regular and vanilla), salt, baking powder and oil. Flour should be introduced last. Mix the ingredients well and let the finished dough stand for 30 minutes. After that, you can start baking.
5. Heat vegetable oil in a pan.
6. Pour part of the dough on it and fry the workpiece until golden brown on both sides.

Externally, such pancakes are no different from those made from ordinary finished flour.