Buckwheat pancakes

In order to diversify your diet, try something new, you can prepare buckwheat pancakes. Buckwheat is a very satisfying, tasty and useful product, especially for those with low hemoglobin.

Like ordinary pancakes (on wheat flour), buckwheat is yeast and fresh. Try to cook both, and you should like it.

Yeast buckwheat pancakes

Ingredients: a glass of milk, dry yeast, a glass of water, buckwheat flour (150 g), sugar (tablespoon), salt (teaspoonful), wheat flour (65 g), vegetable oil (55 g), 2 eggs.

Cooking method:

Mix the milk with water, pour into a saucepan and heat a little. Divide the divorced milk into 2 equal parts, one of which is to dissolve the yeast. Beat with egg whites with sugar and salt. Gradually add the yeast, diluted in milk, and flour. Mix the dough by hand or with a mixer. When the flour is intervened in the dough, pour the second part of the milk with water and mix. Remove the dough for 2 hours in a warm place. Immediately before baking add vegetable oil to the dough. Fry the frying pan with oil and ladle to pour on it the necessary amount of dough. In case the dough has turned out thick or liquid, it can be slightly "corrected" with milk or flour. Lubricate the resulting pancakes with butter. For a change in the quality of the filling, it is good to use jam or grated cheese.

Buckwheat pancakes without yeast

Ingredients: buckwheat groats (half a kilo), flour (50 g), 3 eggs, 3 pinch of salt, half a teaspoon of soda, water (half glass), vinegar, vegetable oil (110 g), dill and parsley.

Cooking method:

In the coffee grinder, grind the buckwheat and put the resulting flour into a bowl. Add wheat flour, salt and vinegar-dried soda. Drive eggs, pour in vegetable oil and water. Mix to a uniform mixer. Oil butter cream the pan and bake pancakes on a small fire. When the edge of the pancake is browned, it needs to be turned over to the other side. After the pancake is ready, fold it with an envelope and decorate with greens.

Pancakes made of buckwheat flour with lemon juice

Ingredients: a glass of buckwheat flour, a glass of wheat flour, milk (half-pack), 3 eggs, 85 g of butter, 20 g of sugar, vegetable oil, half a teaspoon of soda, salt, lemon juice (a teaspoon).

Cooking method:

Pour all the flour into a deep saucepan. Milk warm and, gradually stirring, add to the flour. There also put sugar, egg yolks, salt, butter. Quench soda with lemon juice and pour into the dough. Whip the whites and add them without stirring. Fry in a frying pan on vegetable oil on both sides.

Buckwheat pancakes with butter

Ingredients: a glass of wheat flour, 450 ml of milk, 2 eggs, a glass of buckwheat flour, 50 g of butter, yeast, 3 pinch of salt, 40 g of sugar.

Cooking method:

Stir in the melted butter into the milk. Heat in a saucepan to about 50 degrees, then pour, stirring, buckwheat, and then wheat flour. Add sugar, egg yolks, salt and yeast. Knead the dough to a uniform composition and put it away for a couple of hours. After it has risen, stir and add a glass of hot water. Beat the proteins and also put into the dough, stirring with a spoon from the bottom up. Remove the dough into heat for another half an hour. Preheat the frying pan and, without stirring the dough, on vegetable oil bake pancakes. It is advisable to fry in a small frying pan to make it easier to turn. Serve with sour cream and sugar.

Buckwheat pancakes with olive oil

Ingredients: 325 g of buckwheat flour, 15 g of sugar, 55 g of butter, 45 g of olive oil, dry yeast, 900 ml of milk, egg.

Preparation: Preheat the milk (700 ml) to 30 degrees and dissolve the yeast. Melt butter and add it to a saucepan with milk. There also put sugar, yolk and salt. Pour in the flour, stirring until smooth. Pour the saucepan tightly with a towel and put into heat for fermentation. After half an hour, pour in the heated milk (glass) and whipped protein, mix and remove to heat for another 3 hours. In olive oil bake pancakes. Serve with different fillings: cottage cheese, sour cream, boiled condensed milk or jam.