Pancakes made from buckwheat flour without yeast. Pancakes made from buckwheat flour: recipes with photos. Video recipe from Yulia Vysotskaya “Buckwheat pancakes with salmon”
Pancakes made with wheat flour are familiar to us, but our ancestors in Rus' were more familiar with buckwheat flour. They were baked on ordinary days, and Maslenitsa certainly couldn’t do without such pancakes. If you haven’t tried buckwheat pancakes, then using the recipes below you can fill this gap.
Buckwheat flour gives baked goods an original nutty taste and aroma. It works differently from wheat, so it’s important to know the small details so that everything works out and you can appreciate the taste of buckwheat pancakes.
Buckwheat flour pancakes - cooking secrets
Good flour has the smell of buckwheat, a gray-cream color and a crumbly structure. It completely preserves the vitamins and minerals of buckwheat. 
- Gluten, found in wheat, rye, barley and other cereals, is a complex wheat protein, also called gluten. Thanks to it, we get elastic, elastic dough when kneading, and the products turn out fluffy and tender. Buckwheat flour does not contain gluten, so pancakes made from it will be loose and difficult to turn over, as they tear easily. For cohesion, more eggs, wheat flour or starch are added to the dough.
- It is important to know that products for pancake dough made from buckwheat flour should not be cold. You need to remove them from the refrigerator and keep them at room temperature.
- If the wheat pancake dough we are used to can be made even by eye, then it is better not to violate the recipe for buckwheat pancake dough.
- Pancake dough made from buckwheat flour can be made with milk, kefir, it can be yeast or without yeast.
- Before scooping out the dough for the next portion, it must be mixed, since the flour is heavy and settles to the bottom.
- You need to bake buckwheat pancakes over medium heat; before turning them over, you need to wait until the dough is completely set.
- If you like, then buckwheat is not suitable for this; it is difficult to wrap the filling in them, since they are not as elastic as wheat ones.
Pancakes made from buckwheat flour with milk without yeast
Ingredients:
- milk - 500 ml
- buckwheat flour - 150 gr
- wheat flour - 100 gr
- butter - 70 gr
- eggs - 2 pcs
- sugar - 1 tbsp. l.
- salt - 1 tsp.
Cooking recipe:
Place the finished pancakes on a plate, greasing each one with butter.
Yeast buckwheat pancakes
I wanted to bake pancakes only from buckwheat flour and I found this recipe, but it is not recommended to bake them without yeast. I love pancakes and so I decided to try it. Everything worked out for me, so pancakes made only from buckwheat flour without additives are also possible.
We will need:
- milk - 1.5 cups
- buckwheat flour - 0.5 cups
- eggs - 2 pcs
- sour cream - 1 tbsp. l. with a slide
- sugar - 1 tbsp. l.
- melted butter - 2 tbsp. l.
- dry yeast - 1 tsp.
- salt - 0.5 tsp.
- soda - 0.5 tsp.
Cooking recipe:
Pancakes made from buckwheat flour with kefir - video recipe
As I said, you can cook buckwheat pancakes with kefir, although I haven’t tried it, so I found a video recipe.
You can serve sour cream, honey, and jam with buckwheat flour pancakes. I cooked frozen currant jelly for the pancakes, it was very tasty. 
Bon appetit!
Elena Kasatova. See you by the fireplace.
Usually, for fluffy baked goods you need a large number of eggs, yeast and milk, but in some cases all this is not required at all. When prepared correctly, pancakes made from buckwheat flour in water without eggs turn out airy, tender and aromatic. Thanks to their lean composition, flatbreads can be included in the diet of a fasting person and all those who adhere to the basics of vegetarianism.
Buckwheat pancakes on water without eggs: classic recipe
Ingredients
- - 10 tbsp. + -
- — 400 ml + -
- Yeast - 20 g + -
- - to taste + -
- - for frying + -
- - to taste + -
Baking delicious homemade pancakes from buckwheat flour
Buckwheat pancakes in water without eggs are very easy to prepare, especially if you do not deviate from the culinary steps of the recipe. We will knead the dough from buckwheat flour with yeast, then we will get fluffy pancakes, which, combined with the smell of buckwheat and honey drizzle, will gather the whole family at the table in a matter of seconds.
- Heat half a portion of water to 50-60 degrees.
- Transfer the flour to a large container, pour in cold water, and whisk everything with a whisk. Then add hot water and mix everything again.
- Combine granulated sugar and yeast, then transfer the mixture into the dough. Next, mix vegetable oil into the dough mixture and salt it to taste, and then forget about the buckwheat pancake dough for half an hour.
We bake pancakes in a hot frying pan, greasing its bottom with oil each time. All finished products should have an appetizing golden surface.
The pancakes must be stacked. Each pancake must be coated with a piece of butter, then the pancakes will not “dry out” and stick together while you bake the remaining portion of the dough.
Ready baked goods should be served immediately. To further enhance the aftertaste of eaten pancakes, serve them with liquid honey, jam, syrups, sauces, condensed milk or jam.
Dietary buckwheat pancakes on water
If you are on a diet, then the proposed option of baking pancakes is just for you. Ready-made flour products made from buckwheat are low in calories, so your figure will not suffer at all, but your soul and body will definitely receive gastronomic pleasure.
Ingredients
- Buckwheat flour – 1 cup;
- Cold water – 1 glass;
- Olive oil – 0.5 tbsp;
- Chicken proteins – 2 pcs.;
- Honey (liquid) – 1 tbsp;
- Soda – 0.25 tsp.
How to bake homemade pancakes using water from buckwheat flour and honey
- Using a mixer, turn the whites into a stable white foam. Add all the other ingredients step by step, lightly whisking the dough. You should get a uniform consistency and no lumps.
If you use mineral water instead of plain water, the pancakes will turn out more holey.
2. Fry the pancakes on a heat-resistant surface for 1-2 minutes on each side (the hotter the pan, the faster the pancake will bake). If your kitchen utensils have a non-stick coating, then you do not need to lubricate them with oil.
The finished products have a pleasant brown color and a persistent buckwheat aroma. Diet pancakes are served with low-fat yogurt; it will ideally highlight the delicate taste of baked goods and will not increase the total calorie content of your snack.
Lenten pancakes are calorie-free, but you will learn how to find out the calorie content of pancakes or how to reduce it from our detailed articles.
Buckwheat flour pancakes without eggs on water with champignons
These pancakes turn out to be very tasty if you prepare buckwheat baked goods with mushroom filling. The filling does not need to be wrapped in a roll; it can be immediately added to the dough and baked in this form until ready.
Ingredients
- Buckwheat flour – 1 cup;
- Cold water – 0.5 l;
- Wheat flour – 1 cup;
- Vegetable oil – 2 tbsp;
- Dry yeast – 1 tsp;
- Rock salt – 0.5 tsp;
- Onions – 1 pc.;
- Champignons (fresh) – 300 g;
- Granulated sugar – 2 tbsp.
Cooking buckwheat pancakes in water with mushroom filling
Knead pancake dough with buckwheat flour
- Prepare the dough by combining all the ingredients and mixing them well until smooth.
- Set the dough aside for 20-30 minutes.
Frying ingredients for pancake filling
- Let's fry. Fry finely chopped onion in vegetable oil until golden brown. Place it in a separate bowl.
- Cut the washed and peeled champignons into small cubes and fry them in vegetable oil until fully cooked.
The amount of onions and mushrooms can be adjusted to your taste, or even replaced with finely chopped ham, herbs, ground meat, etc.
- Combine onions and mushrooms together.
Baking buckwheat pancakes in water with mushrooms
- Let's start baking pancakes. If you don’t have much time, you can pour the frying directly into the dough and bake it all together.
- If there is enough time, then the second option is preferable. Pour a portion of the dough onto the hot surface, and place 1-2 spoons of fried food on top.
- Turn the pancake over when the first side is cooked and quickly fry it on the other side. We do this with the entire portion of the dough.
- At this point the preparation is completed - you can start tasting.
As you have already seen, you can cook wonderful pancakes from buckwheat flour with water with an amazing taste. They can be offered with sweet gravies or sauces, as well as with various fillings, and not only mushroom ones. In the latter case, the pancake envelopes are poured with sour cream or sour cream - and you enjoy the delicate taste of your favorite pastries.
Bon appetit!
How to cook buckwheat pancakes with milk recipe - a complete description of the preparation so that the dish turns out very tasty and original.
Recipes for pancakes made from buckwheat flour will not suit everyone's taste. These pancakes taste like regular buckwheat, the aroma is the same, and the color is much darker than products made from regular wheat flour. But these pancakes also have their fans, and it is for them that we decided to put together some of the most interesting variations.
Buckwheat pancakes - recipe with 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 recipe for preparing such pancakes is no different from kneading regular pancakes with wheat flour. First of all, both types of flour are combined together, you can add a little salt to them. Separately, beat the eggs with water and kefir. If you don't want to grease the pan with oil while frying, pour a small amount of it directly into the dough. Mix the 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.
Lenten pancakes made from buckwheat flour
These buckwheat pancakes are prepared without wheat flour, and therefore are more aromatic 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 mixture becomes thick and viscous. Mix flour with a small amount of starch. Dilute honey or any other sweetener of your choice in the rest of the water. Pour the liquid into the flour, then add the flax mixture and mix the ingredients well. Fry the finished dough in portions, after wiping the heated frying pan with a napkin soaked in oil.
Pancakes with 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 little. In the company of honey, everyone will like these pancakes.
- 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, add a little sugar and melted butter. Combine water and milk. Pour the egg mixture into the dry ingredients, and then add 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 with buckwheat flour and milk
If you want to make sweet pancakes, beat the eggs with a little sugar, otherwise you can add a pinch of salt or leave the base completely bland. Add oil to beaten eggs. Dilute the milk with water and add the egg mixture. Pour the resulting liquids into the buckwheat flour in portions, 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 added with any desired filling or eaten just like that.
Pancakes made with buckwheat flour and milk
Among pancakes, the most common are options based on wheat flour: both yeast and unleavened. But it’s worth trying the less familiar pancakes made from buckwheat flour - they’re a very tasty delicacy. They taste quite different from their wheat counterparts, reminiscent of buckwheat porridge, so if you consider yourself a fan of this dish, you will definitely love buckwheat pancakes.
The dough for buckwheat pancakes is prepared a little thicker in consistency than for making simple wheat pancakes. In addition, a little wheat flour must be added to the buckwheat dough to improve its adhesive properties. If you decide not to add wheat flour, remember that you risk getting not pancakes, but a porridge-like mass, since the products will simply crumble.
Ingredients for making 10-12 pancakes
- 75 grams of buckwheat flour
- 50 grams of wheat flour
- 70 grams melted butter
- 2 eggs
- 2 glasses of milk
- 0.5 glasses of water
- 1-1.5 tbsp. spoons of sugar
- 0.5 tsp salt
Buckwheat pancakes recipe
In a bowl, mix buckwheat and wheat flour, as well as sugar and salt.
Then add the eggs to the dry ingredients.
After this, pour milk and water into the dough.
Using a whisk, mixer or blender, stir the dough - it is very important to get rid of all lumps.
Then add melted butter to the dough.
You should end up with a batter that has a consistency somewhere between traditional pancake batter and pancake batter.
Heat the frying pan. If you have a non-stick frying pan, you don’t need to use any oil at all during the pancake baking process. If you have an ordinary frying pan, before baking the first pancake, grease it with a small amount of oil using a pastry brush or paper napkin. There is no need to grease the pan in the future - due to the oil content in the dough itself, the pancakes will not stick.
Pour a little batter into the pan (about two-thirds of the ladle), trying to distribute it as evenly as possible.
Fry the pancakes on both sides until they become golden brown.
Place the finished pancakes in a stack or immediately wrap the filling inside.
Buckwheat pancakes can be served on their own or stuffed with a wide variety of fillings, flavored with sauces, jams, and syrups. The unusual light nutty taste of such pancakes will bring something new even to ordinary dishes.
Pancakes made from buckwheat flour are a dish for which Russian cuisine has been famous for centuries. Delicate, thin pancakes of a beautiful coffee shade are an excellent alternative to the usual baked goods. At the same time, buckwheat pancakes retain all their beneficial properties. for which buckwheat is valued. Preparing them is no more difficult than classic pancakes. Try this 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 sifted wheat and buckwheat flour. Add salt and sugar. Grind 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, stirring thoroughly each time. You should get a fairly liquid, homogeneous dough.
Add melted butter to the prepared dough, mix again and leave to rise for about 30 minutes.
It is best to bake buckwheat pancakes without yeast in a dry pancake pan. They “fly” over it perfectly, quickly frying to a golden brown color and not sticking at all.
After removing each pancake from the pan, coat it with butter. In this case, the pancakes laid out in a stack will not stick together.
Buckwheat yeast pancakes
Let's start preparing yeast buckwheat pancakes with dough. To do this, heat the milk to 38-40°C and pour it into a large bowl. We dilute yeast in this milk, add all the sifted wheat flour and add 3 tbsp. spoons of buckwheat flour. Mix the resulting mass thoroughly, cover the bowl with a towel and leave in a warm place for about an hour.
When the dough is ready, add the remaining milk to it (pre-heat it to 40 ° C), salt and sugar, yolks, melted butter and all the buckwheat flour that is left. Again, knead very thoroughly, cover and leave for another hour and a half.
Beat the egg whites until foamy, add them to the risen dough and carefully mix from top to bottom into a homogeneous mass. Now the yeast buckwheat pancakes are ready for baking!
Bake them by pouring a small portion of batter into a hot, greased frying pan over medium heat. Turn over carefully: buckwheat flour does not contain gluten, so pancakes made from it are very fragile. Fry each side until golden brown and serve the pancakes while they are still hot.
Buckwheat pancakes “Princely”
Of course, these buckwheat pancakes without wheat flour are adapted to modern ingredients. In particular, the recipe uses yeast. But in general, it is quite possible that it was precisely these pancakes made from buckwheat flour that the Russian princes treated guests to at their feasts.
- buckwheat flour - 150 g;
- 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 for the yeast to swell, then stir the mixture until smooth.
Pour the yeast base into a wide bowl and add flour there. Add sour cream and rub so that there are no lumps. Wrap the bowl tightly in a blanket and leave in a warm place for 2-3 hours. Consider the volume of the container in advance, because the dough will actively rise.
When the dough has risen, add the egg yolk, salt and butter. Stir until smooth and dilute with the remaining milk. The result should be a batter that will form thin pancakes.
The last step remains: beat the egg white into a thick foam and carefully fold it into the dough.
Bake in a hot frying pan, greasing the finished pancakes with butter.
These pancakes made from buckwheat flour are crispy and quite dense.
Buckwheat pancakes with kefir
In a separate bowl, beat the eggs. Add kefir, salt and sugar to them. Mix everything well and add sifted buckwheat flour. Rub so that there are no lumps. Gradually add water, stirring the whole mass each time. The result should be a fairly liquid pancake dough.
Grease a hot frying pan little by little and bake pancakes. If you think 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 prepared with a filling - sweet or meat, mushroom, fried vegetables. You can serve them as an independent dish, stacking them when baking. When the whole stack is ready, invite your family to the table to try an unusual dish - aromatic and invariably delicious Russian buckwheat pancakes!
Do you want to surprise even more? Make French buckwheat pancakes. Surprisingly easy to prepare, they are amazingly delicious!
Buckwheat pancake recipes
Skilled housewives bake all sorts of pancakes for Maslenitsa: from wheat and rye flour, from corn and pea flour, rice, and oatmeal. And a traditional delicacy, which from time immemorial in Rus' was respected and served as a real table decoration, were buckwheat pancakes.
Today they are considered almost a delicacy and are prepared quite rarely. On the one hand, this is due to the fact that you can’t always find buckwheat flour on the store shelf, and you shouldn’t grind the grain yourself in a coffee grinder. On the other hand, for some reason not every cook succeeds in making pancakes made from buckwheat flour. But if you follow all the cooking technology, the pancakes will turn out great: fluffy, soft, with holes.
- It is noteworthy that it is unlikely that it will be possible to cook buckwheat pancakes without wheat flour. Buckwheat flour does not contain the required amount of gluten, and the pancake just made from it will simply fall apart. That is why almost every recipe includes equal amounts of wheat and buckwheat flour.
- In all other respects, these amazingly tasty dark-colored pancakes are not much different in preparation technology from others: they are made from both unleavened and yeast dough, with milk, water or kefir.
Delicious buckwheat pancakes are a must-have for Maslenitsa, when you get pretty tired of regular wheat pancakes. They can be served with a salty filling, such as mushroom, fish or meat, or with a sweet filling, such as fruit or jam.
Buckwheat pancakes with milk
Traditional buckwheat pancakes are prepared with milk and always with the addition of yeast. In this case, they turn out not only soft, but also “spongy” and fluffy.
In Rus', they were most often served with a salty filling, for example, sour cream and mushroom sauce, or not stuffed at all, but a high pile of pancakes was laid out in front of the guests and everyone was given the opportunity to choose for themselves what to flavor the food with: caviar, cottage cheese, salted fish.
- Buckwheat flour - 1 glass.
- Wheat flour - 1 cup.
- Eggs - 3 pcs.
Buckwheat flour Milk Dry yeast
It is best to grease the top of the finished pancakes with butter and serve them separately from the filling. They are best combined with caviar, sour cream, and salted mushrooms. If the filling is sweet, then it is better to add more sugar to the dough in advance.
How to cook buckwheat pancakes - video
Advice! It is best to fry buckwheat pancakes in a non-stick frying pan, without greasing it at all, and add the latter one spoon at a time to the dough as it decreases, but in no case stirring. If you use a cast iron frying pan, then it must be thick-bottomed, and oil should not be poured onto it, but rather spread in a thin layer using a silicone brush. And to prevent the pancakes from becoming brittle, when frying on the first side, it is best to cover the pan with a lid.
Lenten buckwheat pancakes
Buckwheat pancakes on water can be eaten both during Maslenitsa week and after it, when Lent begins, because they are made without eggs or milk. They turn out no less tasty, delicate, crispy. It will take a lot of time to prepare; more precisely, it is better to prepare everything in the evening and fry the pancakes in the morning.
- Buckwheat flour - 0.5 tbsp.
- Wheat flour - 1 tbsp.
- Sugar - 2 tbsp. l. (without slide)
Water Flour Sugar
These pancakes must be served with tea, not forgetting honey and jam.
Pancakes with buckwheat porridge
Pancakes with buckwheat can be prepared if you only have cereal on hand, but you haven’t been able to find flour. It’s worth saying right away that they taste practically no different, but to prepare them you will need a blender.
- Wheat flour - 300 grams.
- Buckwheat - 1 tbsp.
- Eggs - 3 pcs. + 2 yolks.
- Milk - 1 l.
Buckwheat Butter
Breton pancakes with apples
Buckwheat dishes are typical not only for Russian cuisine. For example, residents of the French province of Brittany are also not averse to enjoying it, but they do not cook porridge, but use buckwheat flour and bake pancakes or crepes from it, as they are called in France.
The recipe for French pancakes made from buckwheat flour is quite simple, and the dish is suitable for both breakfast and a hearty snack throughout the day. These pancakes are prepared both sweet, for example, with apples or pears, and with meat or egg additives.
- Buckwheat flour - 120 grams.
- Wheat flour - 200 grams.
- Eggs - 2 pcs.
- Butter - 100 grams.
- Milk - 300 ml.
- Light beer - 300 ml.
Apples Cinnamon Beer
- Sift both types of flour into a deep bowl, mix them with salt and make a well in the center.
- Break the eggs into the well, pour in the warm milk and start beating with a mixer at low speed. When the dough becomes homogeneous, begin to gradually pour in beer, without ceasing to stir. You need to add beer until the dough becomes similar in density to liquid sour cream. Leave it for about an hour, covered with a lid or film.
- Peel and core the apples, then cut them into cubes or thin slices. Fry the apples in oil until browned (about 5 minutes).
- Add cinnamon sugar to the apples, stir several times so that the fruits are evenly covered with caramel syrup.
- Squeeze the juice from the lemon there, add the zest, grated on a fine grater. Bring the apple mixture to a boil, then remove from heat and cool.
- Melt the butter and pour it into the dough, stirring lightly.
- Heat a frying pan, grease it with vegetable oil and bake thin pancakes, frying them on both sides. Grease the pan with oil before baking each pancake.
- Place the finished pancakes in a pan, covering with a lid.
- Place the apple filling on the pancake, which is wrapped in a roll, and repeat for each person. Sprinkle the tops of the pancake rolls with powdered sugar.
The filling for such pancakes can be prepared from pears, plums, or by mixing these and other types of fruits. A scoop of creamy ice cream or chocolate glaze would be an excellent addition to dessert.
Pancakes made from buckwheat flour are a dish for which Russian cuisine has been famous for centuries. Delicate, thin pancakes of a beautiful coffee shade are an excellent alternative to the usual baked goods. At the same time, buckwheat pancakes retain everything for which buckwheat is valued. Preparing them is no more difficult than classic pancakes. Try this 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
Ingredients:
Preparation:
Mix sifted wheat and buckwheat flour. Add salt and sugar. Grind 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, stirring thoroughly each time. You should get a fairly liquid, homogeneous dough.
Add melted butter to the prepared dough, mix again and leave to rise for about 30 minutes.
It is best to bake buckwheat pancakes without yeast in a dry pancake pan. They “fly” over it perfectly, quickly frying to a golden brown color and not sticking at all.
After removing each pancake from the pan, coat it with butter. In this case, the pancakes laid out in a stack will not stick together.
Buckwheat yeast pancakes
Ingredients:
Preparation:
Let's start preparing yeast buckwheat pancakes with dough. To do this, heat the milk to 38-40°C and pour it into a large bowl. We dilute yeast in this milk, add all the sifted wheat flour and add 3 tbsp. spoons of buckwheat flour. Mix the resulting mass thoroughly, cover the bowl with a towel and leave in a warm place for about an hour.
When the dough is ready, add the remaining milk to it (pre-heat it to 40 ° C), salt and sugar, yolks, melted butter and all the buckwheat flour that is left. Again, knead very thoroughly, cover and leave for another hour and a half.
Beat the egg whites until foamy, add them to the risen dough and carefully mix from top to bottom into a homogeneous mass. Now the yeast buckwheat pancakes are ready for baking!
Bake them by pouring a small portion of batter into a hot, greased frying pan over medium heat. Turn over carefully: buckwheat flour does not contain gluten, so pancakes made from it are very fragile. Fry each side until golden brown and serve the pancakes while they are still hot.
Buckwheat pancakes “Princely”
Of course, these buckwheat pancakes without wheat flour are adapted to modern ingredients. In particular, the recipe uses yeast. But in general, it is quite possible that it was precisely these pancakes made from buckwheat flour that the Russian princes treated guests to at their feasts. 
Ingredients:
- buckwheat flour - 150 g;
- 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.
Preparation:
Pour yeast and sugar into a glass of warmed milk. Leave for 5-10 minutes for the yeast to swell, then stir the mixture until smooth.
Pour the yeast base into a wide bowl and add flour there. Add sour cream and rub so that there are no lumps. Wrap the bowl tightly in a blanket and leave in a warm place for 2-3 hours. Consider the volume of the container in advance, because the dough will actively rise.
When the dough has risen, add the egg yolk, salt and butter. Stir until smooth and dilute with the remaining milk. The result should be a batter that will form thin pancakes.
The last step remains: beat the egg white into a thick foam and carefully fold it into the dough.
Bake in a hot frying pan, greasing the finished pancakes with butter.
These pancakes made from buckwheat flour are crispy and quite dense.
Buckwheat pancakes with kefir
Ingredients:
Preparation:
In a separate bowl, beat the eggs. Add kefir, salt and sugar to them. Mix everything well and add sifted buckwheat flour. Rub so that there are no lumps. Gradually add water, stirring the whole mass each time. The result should be a fairly liquid pancake dough.
Grease a hot frying pan little by little and bake pancakes. If you think 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 prepared with a filling - sweet or meat, mushroom, fried vegetables. You can serve them as an independent dish, stacking them when baking. When the whole stack is ready, invite your family to the table to try an unusual dish - aromatic and invariably delicious Russian buckwheat pancakes!
Do you want to surprise even more? Bake! Surprisingly easy to prepare, they are amazingly delicious!
Recipes for delicious pancakes
In this article you will learn how to make pancakes from buckwheat flour. This is a very healthy and tasty dish that everyone will like without exception. Cook deliciously
40 min
215 kcal
5/5 (1)
In Rus', buckwheat pancakes were often baked. It was not a luxury, but an almost everyday dish. Now many people are perplexed by this. But buckwheat flour is much healthier than wheat flour.
It’s just that over time the cuisine has evolved, and some dishes have been undeservedly forgotten. A friend gave me this recipe. I was suspicious of him, but I was wrong. My family loved buckwheat pancakes so much that we started making them for all the holidays.
Kitchen utensils: whisk and frying pan.
Required Ingredients
How to choose the right ingredients
- When choosing buckwheat flour, pay attention to the country of origin. If buckwheat flour is from China, you should not take it. The point here is not the quality of the product, but the peculiarities of preparing this flour.
In Chinese cooking, highly dried and fried flour is used. This is reflected in its taste - it is slightly bitter. If this is an acceptable taste for them, then it is difficult for us to get used to it. High-quality buckwheat flour is creamy-gray in color. Flour that is too dark is either overcooked or stored incorrectly and for a long time.
- Smell is also very important. Properly prepared flour should smell like roasted grain. This smell can be compared to the smell of a lightly toasted nut. If the flour does not smell at all, this indicates its low quality.
- Wheat flour can be taken first or second grade. This flour contains less gluten. But since pancake dough should not be suitable for frying, the absence of gluten will only be beneficial. Unlike buckwheat flour, wheat flour should not smell at all. The absence of odor indicates the quality of the product.
Cooking sequence
- Making the dough
Ingredients:
— Buckwheat flour – 125 g;
— Wheat flour – 125 g.
Sift all the flour into the bowl in which you will make the dough.
Did you know? Experiment when making pancakes. If you are not satisfied with this ratio of flour, you can change the proportions.
- Ingredients:
— Cow’s milk – 500 ml.
Pour the milk into the flour and mix with a whisk until smooth.
- Ingredients:
— Salt – 0.5 teaspoon;
— Chicken eggs – 2 pcs;— Sugar – 30 g;
— Water (hot) – 100 ml.Add hot water to the dough and stir. Then beat the eggs with sugar and salt and also add to the dough. Mix thoroughly again.
- Ingredients:
— Butter – 50 g.
At the last stage of preparing the dough, add oil. Melt it and pour it into the dough. Mix well again and let the dough rest for about 30 minutes.
- Frying pancakes
In order for the pancakes to bake well and not stick to the pan, it needs to be heated well. Then reduce the heat to medium and start frying. When frying buckwheat pancakes, like wheat pancakes, you do not need to grease the pan.Did you know? If you are using a regular frying pan rather than a non-stick frying pan, grease it with a piece of lard before frying the first pancake. You only need to grease a hot pan before frying.
- When the pan is hot, pour the batter into it. You need to pour enough of it to cover the entire bottom of the pan and to make the pancake as thin as possible. Now fry the rest of the pancakes until you run out of batter.
Video recipe for making buckwheat pancakes
What do you eat these pancakes with?
These pancakes are best served with a salty filling. This is understandable, because sweets and buckwheat are a rather strange combination. The texture of these pancakes is similar to regular ones, so you can wrap any filling in them.
