Buckwheat pancakes
Origin of the recipe
Buckwheat pancakes are one of the oldest dishes in Russian cuisine. Buckwheat flour, affordable and nutritious, was used even in pre-Christian times. These pancakes were baked with yeast dough and served with honey, mushrooms, or milk—especially during Lent.
What do you need for cooking?
Ingredients
-
Green buckwheat flour
-
Milk
-
Eggs
-
Salt
-
Butter
Kitchen utensils
- Whisk
- Ladle
- shoulder blade
- deep bowl
- Frying pan with non-stick coating
Step-by-step recipe
Step 1:
In a large bowl, combine buckwheat flour and salt.
Step 2:
Add 800 ml of milk.
Step 3:
Whisk all ingredients until smooth.
Step 4:
Add eggs and mix well again.
Step 5:
Cover the bowl with cling film and let the dough rest for 60 minutes.
Step 6:
Add the remaining milk and stir again.
Step 7:
Heat a frying pan and grease it with vegetable oil. Pour a ladle of batter into the pan and quickly spread it over the bottom, tilting the pan.
Step 8:
Fry the pancake over medium heat until golden brown on one side.
Step 9:
Carefully flip the pancake with a spatula and fry the other side.
Step 10:
Place the finished pancake on a plate and grease with butter (optional).
Step 11:
Repeat steps 7-10 until you run out of dough.
Step 12:
Serve buckwheat pancakes with sour cream or jam.
Cooking tips
For a better dough consistency, be sure to sift the buckwheat flour before adding it – this will prevent lumps.
Don't skip the dough resting stage—this will allow the gluten to relax, and the pancakes will be elastic and won't tear when rolled.
When frying, use medium heat - too high heat can cause burning.
Serve pancakes immediately after cooking - they are most delicious and aromatic when hot.
Don't flip the pancake too early. Wait until bubbles appear on the surface and the edges become light and dry.
Use the right pan. For thin pancakes, flat-bottomed pans with low sides are best.
