Buckwheat pancakes: cooking features and recipes

Although cooking buckwheat pancakes occurs with some difficulties, the useful composition and interesting taste justify it. Such a dish is prepared with milk, kefir and water, with or without the use of yeast. Buckwheat pancakes are ideally combined with sweet additives, as well as meat, mushrooms and vegetables.

Buckwheat pancakes are not only as tasty as those made from wheat flour, but also much more useful, because the product retains all the important properties due to the use of buckwheat. They come out very thin, elegant and painted in a coffee shade. Pancake flour from buckwheat smells the same as the croup itself, and has a crumbly structure. If the pancakes are prepared on the basis of buckwheat porridge, then it will first need to grind. The caloric value of 100 grams of standard pancakes on the water is approximately 141.4 kilocalories.

Custard pancakes do not contain gluten (gluten), so it is very often not very well shaped. Products are obtained inelastic, slightly loose and constantly tearing. A particular problem occurs when turning them over.

Having decided to cook buckwheat flour pancakes, the first thing that is asked is where to buy it. Such product is on sale practically in any shops of healthy food and in some supermarkets. However, it is easier and cheaper to make it yourself, grinding the buckwheat groats.

Flour must be sieved to fill it with oxygen. It is customary to fry pancakes on a simple, sufficiently heated frying pan, and in an electric pan. Prepare them with milk, kefir or salted water.

Sometimes, to give the desired consistency, a piece of heated butter and additional egg yolks are immersed in the dough. Products to create pancakes are pre-reach from the refrigerator to be able to approach room temperature. The dough itself must be prepared according to the recipe, since the violation of proportions can turn into a big problem. In addition, scooping a portion for a new pancake, it is imperative to shake up the dough to raise the sediment.

It is right and tasty to serve pancakes with sour cream, liquid honey, jam or jam, as well as heated butter, which is sure to be a good solution in case of a children's meal. Of course, you can decorate them and stuffing. And both sweet and savory: apples, cottage cheese, minced meat, mushrooms or vegetables. Buckwheat pancakes are perfectly combined with salted fish and cheese curd, mixed with greens. In flat cakes, it is customary to apply grated cheese with garlic, fried champignons with boiled egg and carrot.

Yeast pancakes can be cooked from boiled grits, and from buckwheat flakes, ground into flour.

The classic recipe for yeast cakes requires the use of 300 grams of buckwheat product, 100 grams of wheat mixture, 0.5 liters of milk, a tablespoon of sugar, a pinch of salt, two egg whites, three yolks, 20 grams of yeast and two tablespoons of preheated butter.

To prepare a dish step by step, you first need to make a brew. To do this, the milk is heated to approximately 40 degrees; ordinary flour, yeast and three tablespoons of buckwheat flour are diluted in it. Everything is thoroughly mixed, covered with a thick cloth and put away where the temperature is above the average for about sixty minutes. When the dough increases in volume, it adds hot milk, spices, yolks, butter and the rest of buckwheat powder.The dough is mixed again and removed in a warm place for an hour and a half.

The next stage begins with the beating of protein foam, which will then need to be mixed into the dough. Still mixed up, and it comes time to bake pancakes. A ladle of dough is poured on a heated pan, already smeared with fat. Carefully turn over the pancakes, otherwise they will fall apart, as buckwheat is devoid of gluten.

Prepared from two cups of buckwheat flour, two cups of wheat flour, a cup of milk, a cup of sour cream, a bag of dried yeast (11 g), three eggs, two tablespoons of sugar and 400 milliliters of boiling water. Sour cream is mixed with yeast, and buckwheat flour is combined with water and sugar. After that, the cream connects with the mixture and leaves aside for about half an hour. In another bowl, the eggs are whipped with milk and wheat flour. Everything is connected together, and it is time to move on to the direct baking of pancakes.

They require 150 grams of buckwheat flour, a half cup of milk, a teaspoon of dried yeast, a tablespoon of baked butter, one egg, one tablespoon of sour cream, one tablespoon of sugar and a third of a teaspoon of salt. Yeast and sand for 10 minutes is placed in a cup with warmed milk. After that, pour flour and sour cream into the resulting mixture. It is necessary to mix everything until solid particles are removed, and then leave for several hours where the temperature is above room temperature. The rising dough is supplemented with yolk, butter and salt.

The mass is stirred and diluted with milk. At the final stage, egg white beaten into foam is also added there. The resulting dough is considered suitable for cooking pancakes.

Buckwheat pancakes with mushrooms will be a complete nutritious dish. The list of ingredients includes a couple of eggs, four glasses of whey, an incomplete cup of buckwheat flour, a cup of wheat flour, a pinch of salt, a teaspoon of soda, a tablespoon of sugar, 300 grams of champignons, one onion and five tablespoons of sunflower oil.

The process begins with combining whey and eggs with salt and sugar. The mass is whipped, then stirred with flour and soda. The structure should be solid without particles, for this you can use an immersion whip. At the end of the mixing, add three tablespoons of butter.

Not large chopped onions and champignons are fried until they turn a reddish tint, and the other pan baked in another pan. The filling is laid out on the formed pancake, after which it is rolled up with a roll with bent edges.

Prepared from a cup of buckwheat flour, a cup of wheat flour, two tablespoons of sugar, a teaspoon of salt, six grams of fast yeast, 720 ml of potato broth and three tablespoons of vegetable oil. Both types of flour are sifted into a common bowl and combined with the remaining dry ingredients. The resulting mixture is diluted with potato broth. Everything is whipped with an immersion blender and removed for four hours in a warm place.

Unleavened pancakes work out no less tasty.

About 150 grams of buckwheat flour, 100 grams of wheat, half a liter of cow's milk, a couple of eggs, a tablespoon of sugar, a teaspoon of salt and 70 grams of butter are required for cooking. Flour of both grades is sifted and combined, after which sugar with salt is added to the mixture. At the next stage, you will need to break eggs and pour a couple of tablespoons of milk into the same bowl. Everything is qualitatively mixed until the lumps are eliminated, after which it will be possible to pour some more milk. This procedure should be repeated several times until the dough reaches the desired consistency.

The resulting dough is combined with melted butter and left alone for forty minutes.

Prepared from 100 grams of buckwheat flour, one egg, 200 milliliters of drinking water, a teaspoon of honey, slaked soda and a teaspoon of vegetable oil. Water is heated, after which honey is diluted in it. Then soda, butter and egg are added to the bowl. All components are mixed using a mixer. Flour is gradually poured into the same bowl, and it will be necessary to occasionally stir the dough. Pancakes are fried on each side in a pre-heated pan.

The creation of flat cakes on kefir is considered an interesting decision.

• The main components of the dish include a glass of buckwheat flour, a glass of kefir, a couple of eggs, half a teaspoon of salt, a couple of tablespoons of sugar, a glass of water. Eggs, kefir, sugar and salt are mixed in the cup. In the resulting mixture is injected buckwheat flour so that there are no lumps.
• Then several times you will need to pour water to form a batter.
• The pan is coated with fat and pancakes are fried on both sides.

There are recipes for milk-based pancakes.

• This requires a cup of buckwheat flour, a cup of wheat flour, three eggs, three and a half cups of milk, half a cup of drinking water, seven grams of fast yeast, sugar and salt. Slightly more than half of the milk is put to boil on the stove, and the leftovers are slightly heated. Buckwheat flour is poured first with water, then with freshly boiled milk.
• At this time, yeast is bred in warm milk according to the instructions.
• Both mixes are connected using a mixer and cleaned for several hours in a warm place. Yolks are pounded with sand, combined with melted butter, and then immersed in dough along with flour. Finally, salt and whipped proteins are laid in the finished dough, and it rests for another two hours. At the end of this period, it’s time to start baking pancakes.

The remains of buckwheat porridge also perfectly transformed into pancakes.

• Pre-prepared 300 grams of boiled cereal, from two to three tablespoons of sugar, a couple of eggs, one and a half cups of milk, 80 grams of flour and 50 grams of butter.
• Porridge is mixed with salt and sugar and whipped with a blender, after which milk and eggs are added to the mass. In the next step, the ingredients are combined with flour and baking powder, and baking the cakes on each side for two to three minutes begins.

It is worth mentioning the possibility to cook pancakes on sour cream.

• The list of ingredients includes two cups of buckwheat flour, two cups of wheat flour, two cups of sour cream, 30 grams of yeast and a cup of drinking water. In addition, you will need a glass of milk, 50 grams of butter, five eggs, a tablespoon of sugar and a pinch of salt. First, the yeast dissolves in the heated liquid, then buckwheat flour is added to the same place. The kneaded dough is removed in a warm place for a few hours.
• A mixture of sour cream, wheat flour and whipped proteins is prepared in a separate container. Two types of base are combined, after which heated salted milk, sugar and yolks are added to the same container. All whipped quality and used for baking pancakes.

Buckwheat semolina is a buckwheat groats, which looks very much like manna. This ingredient is added to pastries, casseroles, even minced meat, and beautiful vegan pancakes are made from it.

• To create a dish you will need 100 grams of buckwheat semolina, two tablespoons of ground flax seeds, filled with four tablespoons of water and left overnight in the refrigerator, and 100 milliliters of coconut milk.
• In addition to these exotic ingredients, you will need to prepare 100 milliliters of water, grated apple, peeled from the skin, a pinch of salt, cinnamon and vanilla, half a teaspoon of soda and a couple of tablespoons of coconut oil for frying pancakes. All ingredients are mixed and fried in a heated pan for two minutes on each side.

See the video below for a delicious buckwheat pancake recipe.