Buckwheat flour pancakes. Buckwheat pancakes: thin, on kefir and "Princely

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. 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, 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

How to cook buckwheat pancakes recipe without wheat flour - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Recipes for pancakes made from buckwheat flour will not appeal to everyone. The taste of such pancakes, like that of ordinary buckwheat, has an appropriate aroma, and the color is much darker than that of products made from the usual wheat flour. But such pancakes also have their fans, it is for them that we decided to put together some of the most interesting variations.

Pancakes from buckwheat flour - a recipe for kefir

For those who have not yet tried buckwheat pancakes, we recommend mixing pure buckwheat flour with a small amount of whole grain flour to smooth out the pronounced buckwheat taste.

• whole grain flour - 65 g;
• buckwheat flour - 65 g;
• egg - 1 pc.;
• kefir - 230 ml;
• water - 110 ml;
• vegetable oil - 35 ml.

The scheme for preparing such pancakes is no different from kneading ordinary pancakes with wheat flour. First of all, both types of flour are combined together, you can add a little salt to them. Separately, the eggs are beaten with water and kefir. If you do not want to grease the pan with oil during frying, then splash a small amount of it directly into the dough. Mix dry ingredients with liquids and leave the dough to stand for half an hour so that the flour absorbs moisture and the pancakes do not tear during frying.

Lean pancakes made from buckwheat flour

These buckwheat pancakes are already prepared without wheat flour, and therefore they turn out to be more fragrant and have a dark color. Among other things, they are ideal for a lenten menu. as they do not contain animal products.

• buckwheat flour - 210 g;
• ground flax seeds - 10 g;
• starch - 5 g;
• honey - 15 g;
• water - 590 ml.

Mix about half a glass of water with ground flaxseeds and leave for a few minutes until the mass becomes thick and viscous. Mix flour with a little cornstarch. In the rest of the water, dilute honey or any other sweetener of your choice. Pour the liquid into the flour, then add the flaxseed mixture and mix the ingredients together well. Fry the finished dough in portions, after wiping the heated pan with a napkin soaked in oil.

Pancakes on buckwheat flour without yeast

Another way to smooth out the bright taste of buckwheat flour is to mix it with wheat flour and also sweeten it a bit. In the company of honey, such pancakes will appeal to everyone.

• buckwheat flour - 110 g;
• wheat flour - 45 g;
• milk - 235 ml;
• water - 210 ml;
• eggs - 3 pcs.;
• butter - 35 g;
• sugar - 5 g.

First, mix both types of flour together. Separately, beat the eggs, adding a little sugar to them and adding melted butter. Combine water and milk. Pour the egg mixture into the dry ingredients, followed by the liquids. It is better to add liquid in portions to avoid the formation of lumps. Ready-made pancakes made from buckwheat flour in milk should stand for at least 15 minutes, after which you can start frying.

Recipe for pancakes made from buckwheat flour with milk

If you want to make sweet pancakes, then beat the eggs with a little sugar, otherwise you can add a pinch of salt or leave the base completely bland. Pour oil into beaten eggs. Dilute the milk with water and add the egg mixture. Pour the resulting liquid in portions to the buckwheat flour, stirring constantly. When all the liquid has been added, and there are practically no lumps left in the dough, start frying the buckwheat pancakes in portions on a well-heated surface. Ready-made pancakes can be supplemented with any desired filling or eaten just like that.

Buckwheat Pancakes: Cooking Basics

If you want something unusual, then try to bake pancakes from buckwheat flour - this dish will appeal to homemade people and will appeal to even those who do not like buckwheat porridge. They are easy to prepare, and the taste is very interesting. A little trick: if you don’t have buckwheat flour, and you need to cook the dish urgently, then grind the required amount of clean, dried buckwheat in a coffee grinder.

Buckwheat yeast pancakes

• buckwheat flour - 1.5 cups;
• low-fat milk - 1 cup;
• yeast - 10 grams;
• egg - 1 piece;
• vegetable oil (for greasing the pan) - 1 tablespoon;
• salt and granulated sugar - to taste.

1. Let's knead the dough. To do this, mix all the ingredients, except for half the milk, half the butter and yeast. Dilute the yeast in the remaining milk and add to the dough. The consistency of the dough should be standard - like liquid sour cream. Now you need to cover the dough with a clean, dry cloth and let it brew in a warm place for about one hour.
2. It is best to bake yeast pancakes in a small pan, because the yeast will make the dough fluffy, and the pancakes themselves will look like pancakes. Don't forget to heat the pan and grease it with the remaining oil before each pouring of the dough!
3. Such yeast pancakes are best served with sour-milk dressings - cream cheese, cottage cheese, sour cream or yogurt. It is best if the yeast pancakes remain slightly warm, but not hot.

Buckwheat pancakes without yeast

• buckwheat flour - 1 cup;
• eggs - 2 pieces;
• milk - 1.5 cups;
• butter - 50 grams (a quarter of a pack);
• salt and granulated sugar - to taste;
• vegetable oil - 1 tablespoon (for greasing a hot pan).

1. In different dishes you need to cook beaten eggs and melted butter.
2. We add the ingredients to the egg foam in the following sequence: flour, milk, spices, butter. Ate it turned out thick, just a fraction of milk or boiled water.
3. You can bake pancakes according to this recipe immediately after kneading the dough, and not wait like yeast. Heat the frying pan at almost maximum power, grease with oil and start baking. It takes 20-30 seconds on each side to wait for the “grasping” of the pancake.
4. You can serve buckwheat pancakes without yeast with sour-milk toppings, or with any other to taste. Try to treat homemade pancakes with salmon and herbs - they will definitely like it.

Buckwheat kefir pancakes

• buckwheat flour - 1 cup;
• wheat flour - 1/4 cup;
• kefir of any fat content - 1 cup;
• boiled chilled water - 1 glass;
• eggs - 2 pieces;
• granulated sugar - 2 tablespoons;
• salt - to taste;
• sunflower oil - 2 tablespoons.

I will immediately make a reservation why wheat flour is present in this recipe. The fact is that buckwheat has very low binding properties, and it is very, very difficult to turn over a kefir buckwheat pancake without spoiling it. If you have a frying pan with a small diameter (about 10 cm), then you can try not to add ordinary flour, then the pancakes will turn out to be rich brown in a delicious hole.

1. Cooking dough. Beat the eggs into foam and, stirring, add the ingredients in the following sequence: kefir, sugar and salt, buckwheat flour, wheat flour, half the oil. Add water in a thin stream until the dough resembles very liquid sour cream.
2. Now the process of frying. As with baking any pancakes, the dough should only be poured into a very well-heated frying pan, greased with oil. I lubricate with a special brush, dipping it in the oil poured into a cup.
3. Pancakes are best served with sour cream or yogurt; with sweet toppings, buckwheat pancakes taste like “an amateur”.

Dietary buckwheat pancakes

• buckwheat flour - 1 cup;
• cooled boiled water - 1 cup;
• egg - 2 proteins;
• honey - 1 tablespoon;
• olive (sunflower) oil - 1 tablespoon;
• soda (bakery baking powder) - on the tip of a knife.

1. Let's prepare the dough. Beat only the proteins until a homogeneous white foam is obtained and add all the ingredients, constantly stirring with a whisk or fork. Don't forget to leave half the oil for greasing the pan! By the way, if you use not boiled, but mineral water, then the pancakes will turn out more magnificent and delicate.
2. We fry pancakes in the usual way: we heated the pan, greased it with oil, poured the dough, waited 30 seconds, turned it over and waited another 20-30 seconds.
3. Since pancakes are dietary, it is better to serve them with low-fat yogurt. If you cook buckwheat pancakes without yeast, milk, wheat flour and milk, then they certainly will not harm the figure.

If you need to cook for a large family, then just double the amount of ingredients needed in the recipes. Although sometimes you may have to triple, because buckwheat pancakes (from flour or cereals) are crushed at a frantic speed! And try experimenting with toppings by serving them in a separate dish of your choice.

Pancakes from buckwheat flour: cooking recipes. Buckwheat pancakes with kefir or yeast

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Pancakes made from buckwheat flour are a dish that Russian cuisine has been famous for for centuries. Delicate, thin pancakes of a beautiful coffee color are a great alternative to the usual pastries. At the same time, buckwheat pancakes retain all the beneficial properties. for which buckwheat is valued. Cooking them is no more difficult than classic pancakes. Try to do it once, enjoy the original taste - and you will want to bake buckwheat pancakes again and again. You can choose the recipe based on your preferences and the products that are available.

Buckwheat pancakes without yeast

Mix the sifted wheat and buckwheat flour. Add salt and sugar. Rub this mixture with eggs and pour in a few tablespoons of milk. Mix thoroughly to get rid of lumps. Gradually, in small portions, pour in the remaining milk, thoroughly kneading each time. You should get a fairly liquid, homogeneous dough.

Add the melted butter to the already prepared dough, mix again and leave to stand for about 30 minutes.

It is best to bake buckwheat pancakes without yeast in a dry pancake pan. They perfectly "fly" over it, quickly frying to a golden brown color and not sticking at all.

Remove each pancake from the pan and brush with butter. In this case, stacked pancakes will not stick together.

Buckwheat yeast pancakes

We begin to cook yeast buckwheat pancakes with dough. To do this, heat the milk to 38-40 ° C and pour it into a large bowl. We breed yeast in this milk, add all the sifted wheat flour and pour 3 tbsp. spoons of buckwheat flour. Thoroughly knead the resulting mass, cover the bowl with a towel and leave in a warm place for about an hour.

When the dough is suitable, add the remaining milk to it (preheat it to 40 ° C), salt and sugar, yolks, melted butter and all the buckwheat flour that remains. Again, knead very carefully, cover and leave for another hour and a half.

Whip the egg whites into foam, add to the risen dough and gently mix from top to bottom into a homogeneous mass. Now yeast buckwheat pancakes are ready for baking!

Bake them by pouring a small portion of the dough into a hot, greased pan over medium heat. Flip carefully: there is no gluten in buckwheat flour, so pancakes made from it are very fragile. Fry each side until golden brown and serve pancakes while warm.

Buckwheat pancakes "Princely"

Of course, these buckwheat pancakes without wheat flour are adapted to modern ingredients. In particular, yeast is used in the recipe. But in general, it is quite possible that it was precisely such pancakes made from buckwheat flour that the Russian princes treated guests at their feasts.

• buckwheat flour - 150 gr;
• milk - 1.5 cups;
• dry yeast - 1 teaspoon;
• melted butter - 1 tbsp. spoon;
• eggs - 1 pc.;
• sour cream - 1 tbsp. spoon;
• sugar - 1 tbsp. spoon;
• salt - 1/3 teaspoon.

Pour yeast and sugar into a glass of warmed milk. Leave for 5-10 minutes to swell the yeast, then mix the mass until smooth.

Pour the yeast base into a wide bowl and pour in the flour. Add sour cream and grind so that there are no lumps. Wrap the bowl tightly in a blanket and leave in a warm place for 2-3 hours. Consider in advance the volume of the container, because the dough will actively rise.

When the dough is ready, add the egg yolk, salt and oil to it. Stir until smooth and dilute with the remaining milk. The result should be a batter, from which thin pancakes will turn out.

The last step remains: beat the egg white into a thick foam and carefully introduce into the dough.

We bake in a hot pan, greasing the finished pancakes with butter.

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

Buckwheat pancakes on kefir

Separately, beat the eggs in a bowl. Add kefir, salt and sugar to them. Mix everything well and add the sifted buckwheat flour. Rub so that there are no lumps. Gradually add water, mixing the whole mass each time. The result should be a fairly liquid pancake dough.

Gradually grease the hot frying pan with fat and bake pancakes. If it seems to you that buckwheat pancakes without wheat flour are not elastic enough, add it in a 1: 1 ratio with buckwheat.

Whatever recipe you choose, buckwheat pancakes can be cooked with filling - sweet or meat, mushroom, vegetable fried. You can serve them as an independent dish, stacking them when baking. When the whole pile is ready - call your family to the table, taste an unusual dish - fragrant and invariably delicious Russian buckwheat pancakes!

Do you want to surprise even more? Bake French buckwheat pancakes. Surprisingly easy to prepare, they are amazingly delicious!

Pancakes from buckwheat flour: recipes for yeast and yeast-free pancakes

Pancakes are a forbidden word for many of us, despite all our selfless love for them. This is flour, they get fat from it! And here is optional. Buckwheat flour is an exception to many rules. And buckwheat pancakes on your table, the recipes of which we offer, are not a threat to the waist, but a pleasure with health benefits.

Historical reference

The historical information about the origin of buckwheat can rather be called historical conjectures. For to this day there is no reliable information about this. According to some reports, Greece is considered the birthplace of buckwheat (maybe the reason for this is its name). According to others, the foothills of Altai, Southern Siberia are called the botanical homeland.

As soon as the plant was not called in different countries - black wheat, brown rice, pagan grain, etc. Its further history unfolded over more than two millennia. Buckwheat received the main distribution in the places of Slavic settlements. As a result, porridge made from such cereals has become an original Russian national dish.

Benefit plus safety

If we listened more to the advice of nutritionists and adherents of all kinds of healthy eating, then buckwheat flour would have replaced wheat flour in our kitchen long ago. And buckwheat pancakes, respectively, would appear on our table much more often than traditional ones. What is the use of buckwheat and products with its use?

Low calorie, gluten-free, high in iron, zinc, beneficial amino acids, a complete set of B vitamins - the list is far from complete. A very serious plus is environmental friendliness. Buckwheat crops are not treated with pesticides and other synthetic fertilizers - this is the peculiarity of the cultivation of this plant.

Secrets of buckwheat pancakes

Recipes for pancakes made from buckwheat flour may include wheat flour, but can do without it. Buckwheat pancakes are prepared with yeast and on a yeast-free basis, with milk, kefir and water, with and without filling, sweet and unleavened, thick and thin - there are many options.

But buckwheat pancakes are not as simple as they seem. Their preparation may present some surprises. Therefore, a few words about the secrets and pitfalls of this dish.

• If the recipe for buckwheat pancakes is based on yeast dough, you need to wait for bubbles to appear on its surface. If they never appeared, then you probably won’t see delicious buckwheat pancakes this time either.
• Do not put a whole egg in the dough for buckwheat pancakes. Proteins need to be beaten well separately from the yolks until a stable foam. You need to add them at the very end.
• If the number of yolks is increased, the pancakes will turn out to be less brittle. You can also add a slice of butter for this purpose, having previously melted it.
• Before putting the dough into the pan, it must be very well heated.
• Grease the bottom of the pan completely. If there is no special brush, use half an onion by sticking a fork into it.
• Use sifted and dry flour.
• If the recipe for pancakes made from buckwheat flour contains water, salt it - the dough will be less lumpy.
• If you do not have ready-made buckwheat flour, you can make it at home by carefully grinding ordinary buckwheat.
• If you want to make pancakes with filling, pour less dough into the pan. Otherwise, you will not be able to fold them due to brittleness. Wrap hot.

Buckwheat pancakes: a recipe without adding wheat flour

The absence of gluten in buckwheat flour greatly complicates the process of baking pancakes. Finished products are more brittle, it is difficult to wrap something in them. To facilitate the process, many recipes for buckwheat pancakes prescribe replacing some of the buckwheat flour with wheat flour. This solves the problem, but is not always acceptable. Therefore, we offer a recipe for gluten-free buckwheat pancakes.

• 1 st. buckwheat flour;
• 3 eggs;
• 0.5 l of milk;
• 2 tbsp. l. sugar - optional;
• 1/4 tsp. baking powder and baking soda;
• vegetable oil for frying;
• honey for serving.

1. Separate the yolks from the whites. Remove the proteins in the cold.
2. Mix milk well with yolks, baking powder, soda and flour and let stand for at least half an hour. Buckwheat flour absorbs liquid for a long time.
3. Whisk the egg whites into a fluffy foam.
4. Add carefully to the dough. If the finished dough seems thick, add a little milk. It is not necessary to knead strongly, otherwise the whipped protein will lose its splendor.
5. Fry in oil in a very hot skillet. Make sure that there are no residues from the previous pancake on it. If the pan has a high-quality non-stick coating, you can try frying buckwheat pancakes without oil.
6. Serve drizzled with honey.

Buckwheat pancakes with yeast

• 1 st. buckwheat flour;
• 1 st. wheat flour;
• 2 tbsp. milk;
• 2 eggs;
• 50 g butter;
• 10 g dry fast acting yeast;
• 2 tbsp. l. Sahara;
• 0.5 tsp salt;
• vegetable oil.

1. Separate the proteins, beat them with sugar in the foam.
2. Mix the yeast with flour of two types, add warm milk.
3. Add yolks, soft butter. Wait until bubbles rise to the surface.
4. Add whipped egg whites, let stand a little more and fry. Fry the first side under the lid, the second - open.

Buckwheat pancakes with baking

Pancakes are prepared with baking in the same way as ordinary pancakes, but the filling is laid out on the second side. It can be mushrooms, fried onions, greens, finely chopped ham, etc.

After the bottom is browned, turn the pancake over with the filling down. You need to bake the second side very quickly.

• 1 st. buckwheat flour;
• 1 st. wheat flour;
• 0.5 l of water;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. vegetable oil;
• 1 tsp dry yeast;
• 1/2 tsp salt.

Cooking is similar to traditional buckwheat pancakes with yeast.

Recipes for buckwheat pancakes are simple and varied. Having mastered the main rules for their preparation, you will quickly acquire the skill of working with flour of this useful variety. Buckwheat pancakes will help out on a weekday and delight you on a festive day. And with caviar and red fish, it’s not a shame to serve guests on the table!

Read other interesting articles

Buckwheat Pancakes without wheat flour and gluten free will be an ideal breakfast and replacement for regular wheat pancakes. My recipe contains only healthy and natural ingredients, no added sugar. Well, the result speaks for itself - such pancakes are eaten at the speed of the wind!

When I first met my Janu, I still ate wheat flour and, one might say, simply charmed him with Russian wheat pancakes, which he ate on both cheeks.

Then came the time when I began to try to avoid wheat. And the question about pancakes remained open. I've tried making them with arrowroot, gluten-free flour mix, coconut flour, and rice flour. I think everyone understands that the end result was significantly different from the usual harmful wheat pancakes and remained to be desired.

About a month ago, I remembered how once in a French restaurant I ate delicious buckwheat pancakes. And I decided that I could experiment and cook pancakes for my Janu, which not only will not differ much in taste from wheat ones, but will also not contain Gluten.

It took me a couple of tries to get this recipe to perfect proportions. Trust me, you won't regret making these Wheat-Free, Gluten-Free Buckwheat Pancakes! . They are very easy to turn over, do not fall apart, are soft and very tasty.

Dip them in whole, "raw" raw honey, maple syrup, sour cream, or whatever you like best. For example, I love them very much with plain butter.

Eggs- this is a real super product in terms of the content of vitamins, minerals and useful substances necessary for our body.

Green buckwheat is a good source of Manganese, Copper, Magnesium and Phosphorus. Rich in phytonutrients, especially Rutin and Lignans. And of course, it's a great substitute for wheat flour, as it's naturally gluten-free.

coconut And Creamy oils are healthy fats with unique properties.

Buckwheat Pancakes Gluten Free

Recipe Type: Breakfast

• Eggs - 6
• Buckwheat flour, ground from green buckwheat - 1 + 1/4 cup
• Milk, coconut/unpasteurized cow's milk - 1 cup
• Water - 1 glass
• Lemon juice / kombucha / homemade kefir, for fermentation - 2 tablespoons
• Butter / ghee / coconut oil, melted - 2 tablespoons
• Sea/Himalayan salt - a pinch
• Vanilla extract - 1 teaspoon

1. In the evening, in a ceramic or glass bowl (I use my blender), mix freshly ground buckwheat flour, salt, milk, water, lemon juice / kombucha / homemade kefir and a healthy fat of your choice. Mix well. Cover and leave to ferment overnight.
2. Before baking pancakes, add eggs and vanilla extract to our flour mixture and mix.
3. Bake over medium heat in a frying pan greased with ghee or coconut oil until the ends of the pancake begin to brown. Turn over carefully. Fry until browned.
4. We stack the pancakes on top of each other, not forgetting to grease each with butter.

* Pancakes made from brown (roasted buckwheat) will have a different consistency and a very strong smell characteristic of such buckwheat.

Recipe for pancakes made from buckwheat flour without the use of yeast

In addition to wheat flour, you can use various ground cereals in pancakes - corn, rice, oats, millet, buckwheat. It is advisable to use only buckwheat flour (as well as from other cereals) in a mixture with wheat, in approximately equal proportions, so that the cakes are strong and have a traditional pancake texture (although you can use it in its pure form if you wish). Pancakes made from buckwheat flour can be baked according to different recipes - with the addition of milk, kefir, butter. Each recipe has its own appearance and special taste, so you can cook something original. These kitchen experiments are not only simple, interesting, but also useful - buckwheat is very nutritious and healthy. Pancakes from buckwheat flour - recipes without yeast.

Ingredients, a glass should be taken per 250 grams:

• 100 grams of buckwheat flour (half a cup)
• 100 grams of wheat flour (a little less than half a glass)
• one and a half glasses of milk (any, fresh, pasteurized or boiled, you can even take a little sour for pancakes, this does not really affect the taste)
• 2 chicken eggs (if you take quail eggs, then more, with the calculation of five quail eggs per chicken)
• half a teaspoon of salt (salt can be adjusted to taste, if there is a sweet or salty filling, then you can take less)
• half a teaspoon of sugar (can be replaced with powdered sugar)
• a pinch of soda (on the tip of a teaspoon)
• 2 tablespoons of vegetable oil (it is better to take refined sunflower oil).

1. We mix wheat and buckwheat flour (you can mix another type of flour, for example rice, oatmeal, but by reducing the amount of buckwheat, the total amount of flour should be preserved).
2. In warm milk, mix salt, soda, eggs.
3. While stirring, add flour to the milk-egg mixture in small portions (preferably one tablespoon with a slide).
4. Add vegetable oil.

We bake in a pan, which needs to be greased with a small amount of vegetable oil.

Recipe for buckwheat pancakes without yeast, cooked in butter. Ingredients:

• one glass of buckwheat flour
• one glass of wheat flour
• half a liter of milk
• baking soda - half a teaspoon
• citric acid - a pinch (1/4 teaspoon) (can be replaced with lemon juice, one teaspoon)
• 3 medium sized eggs, if the eggs are small, you can take another one
• butter - 4 tablespoons
• 2 spoons of sunflower oil
• a pinch of salt.

1. A mixture of wheat and buckwheat flour is diluted with milk.
2. Separately, beat the salted eggs and add them to the flour with milk, mix well.
3. Mix citric acid in a tablespoon with soda and pour a little water into the same spoon. Add this soda-lemon mixture to the dough.
4. We heat the butter, mix it with sunflower oil and add this creamy vegetable fat to the dough, stirring with a spoon.

We bake pancakes in a pan without fat, as there is enough of it in the pancakes themselves.

Ingredients for kefir pancakes:

• 1.5 cups buckwheat flour
• 2 eggs
• 3 tablespoons vegetable oil
• 2 cups of kefir (can be replaced with yogurt)
• 2 tablespoons of sugar
• a pinch of salt
• a pinch of soda.

1. Add sugar, salt to the eggs, mix with a mixer.
2. You need to add soda to kefir (kefir needs to be heated in a water bath to a slightly warm state), pour in the kefir-soda mixture to the eggs.
3. Add buckwheat flour in small handfuls to the kefir-egg mass, stirring, making sure that there are no lumps.
4. Add vegetable oil.

We bake, after frying, you can grease with melted butter.

Buckwheat pancakes with milk and kefir. Ingredients:

• 1/2 cup wheat flour (you can use any grade, from the highest to the second)
• 1/2 cup buckwheat flour
• 1.5 cups milk (warm or boiled cooled to lukewarm)
• 1/2 cup kefir
• 2 eggs
• 2 tablespoons refined sunflower oil
• 1 tablespoon sugar
• 1/2 teaspoon soda
• a pinch of salt.

1. Pour the sifted flour with milk, stirring constantly.
2. Separate the yolks and whites, add the yolks to the dough, leave the whites for later.
3. Salt, add sugar and vegetable oil.
4. Add soda to warm kefir, then add it to the dough and mix.
5. Beat the egg whites and gently fold into the batter with a spoon.

Bake pancakes until golden brown.

• one glass of buckwheat flour
• one glass of kefir (can be replaced with yogurt)
• one glass of water
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons of sugar
• 1 tablespoon vegetable oil.

1. Beat eggs, pour kefir into them, add salt, sugar, mix.
2. Add flour, stir.
3. Add water little by little while stirring.

Brush with vegetable oil in a hot frying pan and bake in vegetable oil for about one minute on one side, and half a minute on the other.

Now it has become very fashionable to eat gluten-free products. But keep in mind that gluten is a very useful substance that is found in wheat grains. Only about one percent of the population does not tolerate this organic substance, and the rest can safely eat gluten (of course, as a natural supplement, and not a separate product).

• 6 eggs
• 1.5 cups buckwheat flour (preferably green buckwheat for this recipe)
• 1 glass of milk
• 1 cup water (boiled or drinking, room temperature, maybe a little warm)
• 2 tablespoons lemon juice (if not, you can take one tablespoon of vinegar, apple cider vinegar is better)
• 2 tablespoons butter
• a bag of vanilla sugar (you can use concentrated vanilla, but both are synthetic chemicals, natural vanilla is not sold in our stores)
• a pinch of salt.

Cooking. We start cooking in the evening - mix well the buckwheat flour with milk, water, lemon juice, salt, butter and leave overnight at room temperature. When preparing the dough, you need to remember that first we mix liquid products, and then pour flour into them in small portions, constantly stirring. This way you can avoid lumps. In the morning, add eggs and vanilla sugar.

Bake in butter.

Interesting facts about buckwheat:

• the yield of buckwheat is considered very low among cereals (about 10 times lower than rice), so it is rarely sown in Europe, where there is a shortage of agricultural land;
• in Japan, dishes from angular cereal grains are very fond of; buckwheat noodles called soba are part of the national cuisine of this island state;
• if buckwheat is fried before cooking, its taste will change, so this procedure can be done if you want to make the taste of a regular side dish original.

• there is a lot of protein in grains (18 amino acids, which are the constituent parts of this useful organic substance), which is similar in composition to egg and milk proteins, and this protein is easily digested;
• among cereals, buckwheat is the most dietary, because on average it contains twice as many vitamins, a charge of numerous useful organic compounds and mineral trace elements than in other cereals, it helps to speed up the metabolism in the body, which contributes to weight loss in the body (of course, in combination with mobile way of life, only very naive people can think that you can lose weight by eating);
• buckwheat is popular with vegetarians, as well as those who, for health reasons, do not eat meat while on a diet or fasting, because it contains almost half of the amino acids important for the body (all are still not there, so this diet should also not be abused, especially for children and pregnant women );
• among the useful substances are vitamins of the PP group (strengthen blood vessels), various useful acids - malic, citric, oxalic, they regulate the acid balance in the gastrointestinal tract, which helps to remove salts from the body;
• lipotropic substances help in the functioning of the liver, have a good effect on the pancreas and the cardiovascular system;
• useful for diabetics, as it positively affects blood sugar levels;
• promotes the removal of cholesterol from the body.
• iron, the concentration of which in grains is quite significant, helps in the treatment of anemia;
• buckwheat could not be genetically modified, but you need to follow the news, perhaps this will be done in the future and it will no longer be as natural as it is in our time;
• among the microelements there is boron, aluminum, chromium, they can be found only in rice grains, and selenium, strontium, vanadium and titanium in general from cereals are found only in buckwheat;
• I recommend a diet based on this cereal for the following diseases - cirrhosis of the liver, hepatitis, ulcers, gastritis, hypertension, atherosclerosis, edema, diabetes mellitus, osteoporosis;
• there is a lot of rutin in cereals, which is a strong natural antioxidant that positively affects the metabolism in the body, and also enhances the beneficial effect of other substances, such as vitamin C.

Harm and contraindications:

1. Mono-diets, which include buckwheat (when only one product is used) are useful, but they can be followed for no more than one week, buckwheat does not contain all the useful substances, despite the fact that it really has a lot of them.
2. The carbohydrates found in buckwheat are complex, and additional resources are needed to assimilate them. This reduces the nutritional value of cereals, but it is more difficult for the body to get enough. But this property of cereals is used in weight loss diets.
3. Buckwheat diets are not suitable for people with low blood pressure, pregnant women, weakened people.
4. There are times when this cereal causes individual intolerance.

In general, buckwheat is a good addition to the diet, but it cannot be its basis, since nutrition must be complete.

Lush milk pancakes without yeast recipe

Buckwheat pancakes - that's what I wanted to surprise my family on the second day of Maslenitsa! Recently, I came across buckwheat flour on the counter, and on the back of the package was a recipe for buckwheat pancakes. Therefore, it was decided to bake buckwheat pancakes for Maslenitsa. I served pancakes made from buckwheat flour in a sweet version - with honey and melted butter, and in an unsweetened version - stuffed with soft, tender Ricotta cheese and herbs. Both options for buckwheat pancakes were very tasty!

Buckwheat pancakes

Buckwheat flour is much healthier than wheat flour and does not contain gluten (gluten). You can even say: everything that buckwheat is useful for is found in buckwheat flour. Therefore, it is not in vain that it is added to pasta, bread, various pastries, pancakes, jelly, and, of course, to buckwheat pancakes! Due to the lack of gluten, it is mixed with wheat flour in baking.

I didn’t look for a special recipe for buckwheat pancakes, I repeat that I took it on a package of Uvelka buckwheat flour. As the saying goes, trust but verify! The indicated liquid (milk and water) in the recipe was not enough, it turned out to be a very thick pancake dough, like on pancakes. You definitely can’t bake pancakes from this, and for a normal fluid state, I had to add exactly the same amount of liquid, so I’m giving the corrected recipe for buckwheat pancakes.

For the recipe for buckwheat pancakes you will need

How to cook buckwheat pancakes

Let's start making pancakes by sifting buckwheat and wheat flour.

In a warm liquid (I took milk and water in equal proportions), add salt, sugar, soda.

Beat the eggs separately with a whisk or fork until smooth, pour them into milk and mix.

Gradually add the mixed buckwheat and wheat flour to the liquid and knead the liquid pancake dough. At the end of kneading add vegetable oil. Since I baked pancakes for the first time according to this recipe and it indicated 2.5 cups of milk or water, my pancake dough turned out to be as thick as in the photo:



I want to say that it’s even convenient to knead it, and rub the lumps. Then dilute the thick dough like on pancakes with the necessary amount of milk or water (in my case, 2.5 cups were added).

Bake buckwheat pancakes in a hot frying pan, greased with vegetable oil or lard before the first pancake. My pancakes were filmed well, I baked them in two pans of small diameter,



according to this recipe, a stack of buckwheat pancakes turned out as in the photo:



Approximately 35 pancakes made from buckwheat flour will turn out when you bake in a small diameter frying pan.

While pancakes are baking, at the same time or before baking, you need to prepare honey with butter. Melt them over very low heat, water bath or battery to a liquid state, but in no case boil! To warm up the sweet topping for buckwheat pancakes made from honey and butter, I used the microwave (heated at very low power and stirred several times).





Here they are, buckwheat pancakes with honey:

Stuffed buckwheat pancakes, or rather, I cooked a roll with cheese filling. On a pancake made of buckwheat flour, I smeared Riccot soft curd cheese in an even layer, added a little salt, sprinkled with herbs and rolled tightly into a roll.



Try and bake delicious yeast-free buckwheat pancakes according to this recipe.

Ingredients:

• Buckwheat flour - 200 g,
• Wheat flour - 200 g,
• 3 eggs,
• Sugar - 1 teaspoon,
• Salt - 1 teaspoon,
• Soda - ½ teaspoon,
• Vegetable oil - 4 tablespoons,
• The liquid is warm (I took equally milk and water) - 5 glasses (regular),

For sweet syrup:

• Natural honey - 3 tablespoons,
• Butter - 100 g.

For cheese filling in buckwheat pancakes:

• Soft ricotta cheese
• Any greens (I really like tender cilantro),
• Salt - to taste (since this curd cheese has a fresh creamy taste).
• Salt in the filling can be replaced with finely chopped pickled cucumber.

It's too boring to eat the same pancakes the whole Shrovetide week, so I decided it was time to come up with something new and experiment. I have long wanted to cook something from gluten-free flour, and this is how buckwheat pancakes with milk turned out!

About half a year ago, I became interested in the history of cooking, began to read old Soviet books such as Elena Molokhovets "A Gift to Young Housewives" and William Pokhlebkin's "Great Encyclopedia of Culinary Art". Very interesting, by the way! It was from there that I learned that buckwheat pancakes are a classic of Russian cuisine. True, they are prepared with yeast. When choosing a recipe, I knew for sure that I wanted to make yeast-free buckwheat pancakes. Why eat yeast if you can do without it? Almost all sources said that buckwheat flour should be taken in half with wheat flour. This is due to the fact that there is no gluten in buckwheat at all. Although there are so-called Breton buckwheat pancakes (originally from France), where the dough is kneaded without adding wheat flour, and water is added instead of milk. This dough should be in the refrigerator for a day, can you imagine? Maybe someday I'll make them!

The first time I simply took buckwheat and ground it in a coffee grinder, although it did not do its job very well, and the grinding turned out to be quite large. At first I thought that the reason for the heterogeneity of the test lies in this, but it turns out not. The next time I made these pancakes with store-bought buckwheat flour, it turned out the same. Apparently, this is a feature of this type of flour, and a lot depends on its quality. All sources of information say that when making pancakes, liquid components should be added to dry ones, and not vice versa. However, I still couldn’t achieve uniformity: in the end, I just rubbed the finished pancake dough through a sieve, and it turned out great! What do you think about this? How are you doing with pancake dough?

In the process of cooking these buckwheat pancakes in the kitchen, such an amazing aroma is worth it! Such pancakes go well with savory fillings: fish, meat, mushrooms. I suggest serving buckwheat pancakes with ham and cheese: very tasty too! I like it when pancakes turn out thin, and the second time I still managed to find the right proportions of flour and milk. A good alternative to ordinary millet pancakes. Hope you enjoy it too!

From the indicated amount of ingredients, I got 13 pancakes. Pancake pan 22 cm in diameter.

Ingredients:

For pancakes

• 125 g wheat flour
• 125 g buckwheat flour
• 650 ml milk
• 2 eggs
• 1 tsp Sahara
• 1/2 tsp salt
• 70 g butter

For filling

• ham (ideally beef)
• Edam cheese

Cooking method:

Pancakes

1. Sift both types of flour into a bowl and mix.
2. Warm up the milk a little. Whisking constantly, slowly pour the warm milk into the flour mixture. Try to make sure that there are no lumps.
3. Beat the eggs with a whisk with sugar and salt and add to the dough, stir.
4. Melt the butter and, stirring constantly, pour into the pancake batter. It should turn out homogeneous (without a single lump!) And watery. If the dough is thick, add some more milk. Do this in small batches until you get the right consistency.
5. Cover the bowl with cling film and let the dough rest for 30 minutes.
6. Bake pancakes in a hot pan greased with vegetable oil.

Filling

1. Cut the ham into thin plates, grate the cheese on a coarse grater.
2. Put the ham on the hot pancake, sprinkle with cheese on top, roll up and serve.

Notes:

• To keep the pancakes warm, cover them with foil.
• If all the same lumps remain, wipe the dough through a sieve. So it will turn out smooth and uniform: everything is as it should! :)

Bon appetit!

Regular guests on our table are ordinary pancakes made from wheat flour. But sometimes the hostess can go out of her way and cook buckwheat. They are obtained with a very peculiar taste, spongy and lush. It is more difficult to bake them than ordinary ones, but it is these pancakes that have always been the main ones in Rus'. What's the matter? Such deliciousness breaks when you try to roll it. Let's talk about how to cook pancakes from

Breton buckwheat pancakes

Such food is popular not only among the Slavic peoples. The Bretons, for example, the inhabitants of northern France, are sure that this is an original French dish. They will hospitably greet you with ruddy, elastic pancakes with mushrooms, butter, aged fragrant cheese with a mug of cider. A couple of tips before you start baking pancakes from Recipes, firstly, based on mixing all the ingredients with a mixer.

Secondly, if you decide to stuff them, then do it while they are still warm and elastic. We will need: three eggs, four tablespoons of buckwheat flour, five tablespoons of wheat flour, butter - 50 grams, 0.7 liters of water, one teaspoon of sugar, one third of a teaspoon of salt. And now we will tell, from buckwheat flour. There are recipes for every taste!

Cooking process

Beat the eggs, add to them in turn: ¼ teaspoon of salt, ½ - sugar, buckwheat flour, wheat flour. Add water and mix well. The dough should be the same density as for regular ones. Given that buckwheat flour swells in water, you need to wait 20 minutes and, if necessary, add more. Melt and cool a little half the butter, pour it into the dough and mix thoroughly again.

We fry pancakes in a preheated pan, which we pre-lubricate with a little oil. Just a couple of minutes on each side. Grease all pancakes with oil and serve warm to the table. We continue to cook pancakes from buckwheat flour, we will now consider Russian recipes.

Traditional Russian buckwheat pancakes

These pancakes are recommended to be served with salted mushrooms in sour cream, a traditional Russian snack. So, we take two and a half glasses of milk and boil, one third - slightly warm. Dilute buckwheat flour in half a glass of water at room temperature. While stirring, add milk, almost boiling. We chill a little. In a third of a glass of warm milk, dissolve the yeast and send it to the brewed flour. Stir everything well with the help, no lumps should remain. Leave for a couple of hours, covered with a towel.

Separate the chicken eggs (separate the yolks and whites), grind the first with granulated sugar. Stir the dough again with a mixer and add to it: wheat flour, salt, melted butter, yolks with sugar and one glass of warmed milk. You should get a dough that resembles liquid sour cream. Beat egg whites with a mixer and mix into our dough. We leave again for a couple of hours. And now we will fry buckwheat pancakes with yeast.

Fry yeast buckwheat pancakes

Heat a 17-18cm non-stick frying pan over medium heat. Add a spoonful of vegetable oil to the dough, and do it as if splashing over the surface. Then, without stirring it, scoop it up with a soup ladle and pour it into the pan. We turn it in the air several times, for even spreading of the dough, close the lid and bake on medium heat. After the pancake is browned from below and it becomes easy to lag behind the pan, turn it over and bake without a lid.

So we continue to fry the pancakes, while not stirring the dough, but sometimes adding a spoonful of vegetable oil. Lubricate the finished product with butter, after melting it. Good from buckwheat flour. Recipes offer thousands of options for filling pancakes. Let's consider one of them.

Chop and scald the onion, chop the garlic, chop the dill and mix with sour cream. Then add salted mushrooms and mix.

Cooking buckwheat pancakes without wheat flour

Such very unusual pancakes, in which wheat flour is not added, have a pleasant nutty taste. It is quite suitable for filling with various fillings, both sweet and not. For example, it would be very original to put salmon with shrimp in them.

The necessary products for the manufacture of six buckwheat - one hundred grams, an egg - one medium size, vegetable oil. The recipe is simple:

on kefir

In order to cook buckwheat pancakes on kefir, we need: whey - 400 ml, sugar sand - 20 grams, buckwheat and wheat flour - 150 grams each, sunflower oil - 30 grams, soda on the tip of a knife, one egg. In a warm mixture of kefir and whey, mix sugar, water and salt. We beat the egg. Gradually adding flour, knead the dough. At the end of the preparatory work, pour in a little sunflower oil. Pour the mixture into the heated skillet.

Pancakes are obtained with a diameter of approximately 14-15 centimeters and plump. Fry for two minutes on each side. What do you think of the easiest recipe? Pancakes from buckwheat flour on kefir are ready! Bon appetit!

And again buckwheat pancakes on kefir

Buckwheat pancakes on kefir are one of the options for a dish in traditional Russian cuisine. Now most housewives use wheat flour, so the recipes we are considering can be called exotic. We offer you several such methods, without yeast. Their peculiarity lies in the fact that buckwheat flour contains almost no gluten and pancakes can easily burst. To prevent this, they add wheat. To make it we need: ½ cup of buckwheat flour, one cup of wheat flour, granulated sugar - two tablespoons, salt - ½ teaspoon, kefir - two cups, boiling water - one cup and two chicken eggs.

Cooking process

Mix flour with salt and kefir, beaten eggs and sugar sand. Thoroughly, using a blender, mix everything. Then we brew our mass with a cup of boiling water and immediately begin to bake a delicious treat. We should get fragrant and lush pancakes.

Pancakes with milk and kefir

Let's diversify the dish a little more. Required ingredients: buckwheat and wheat flour - half a glass each, warm milk - one and a half glasses, kefir - half a glass, chicken eggs - two pieces, sunflower oil - two tablespoons, sugar sand - one spoon, soda - ½ teaspoon and salt - small pinch. And now we are preparing pancakes from buckwheat flour on kefir. Sift the flour and, stirring constantly, pour warm milk.

Then add sugar, egg yolks, oil and salt. We heat kefir well on the stove, but do not bring it to a boil and put soda in it. We send the foamed kefir to the flour and mix, then combine with the proteins whipped before. We bake pancakes on a hot frying pan. Lubricate with oil or lard. Serve the finished dish hot on the table, with sour cream or honey. As you can see, buckwheat pancakes are easy to prepare. The recipes are simple and varied. Cook with pleasure and bon appetit!