Buckwheat pancakes are especially useful. This dish is made from buckwheat flour, which means it is less harmful to the figure. It is allowed to include in your diet, even during the diet.

Buckwheat pancakes - a classic recipe for milk

Ingredients: 1 tbsp. buckwheat flour, the same amount of high-grade wheat, 3 chicken eggs, 3.5 cups of milk, half a glass of filtered water, 7 g of fast yeast, salt, sugar to taste.

  1. 2/3 of all milk is brought to a boil. The rest of it is just slightly warmed up.
  2. First, water is poured into the sifted dark flour, and then boiled milk.
  3. Yeast dissolves in warm milk. The mixture overflows to the components from the second step. The mass is mixed with a mixer, after which it remains warm for a couple of hours.
  4. Yolks are ground with sugar. Together with melted butter they pour into the risen dough. White flour goes there.
  5. Salt and separately whipped proteins are added to the mixture. The dough will be infused for a couple of hours.

Next, you can bake pancakes from buckwheat flour in milk in the usual way.

Buckwheat pancakes with kefir

Ingredients: 320 g of buckwheat and 90 wheat flour, half a liter of fatty kefir, 2 chicken eggs, small. a spoonful of soda, sugar, salt to taste.

  1. In a deep bowl, all dry ingredients are mixed right away.
  2. Kefir is poured into the mixture. The eggs are driven in there. It is best to use a mixer to mix the components.

Buckwheat pancakes are baked on kefir in a well-heated skillet with a small amount of fat.

Choux cooking method

Ingredients: a full glass of water, 280 g of buckwheat flour, 12 g of fresh yeast, ½ hour.tablespoons of granulated sugar, a pinch of salt, a full glass of milk.

  1. First, buckwheat flour is sifted into a roomy bowl. Next, freshly boiled water is poured into it. The mass must immediately begin to actively interfere, so that no lumps form.
  2. Yeast dissolves in a small amount of slightly warmed milk. Sugar spills out there. When the bubble cap begins to rise on the mixture, you can pour it into the base for the test from the first step.
  3. Next, the remaining components are added to the mass. After thorough mixing, the dough is put into place without drafts for 80-90 minutes.

After the specified time, you can begin to fry the pancakes.

No yeast added

Ingredients: a glass of buckwheat flour, half a glass of wheat flour, 2 chicken eggs, 2-2.5 tbsp. fat cow's milk, a pinch of salt, 1 teaspoon of granulated sugar, fat for spreading the pan.

  1. To start, two types of flour are mixed. Other dry ingredients declared in the recipe are sent to them.
  2. In small portions, warm milk is introduced into the mixture.
  3. After mixing, you can add slightly beaten eggs.
  4. The consistency should be the usual pancake dough.

Buckwheat pancakes are fried until golden brown in a hot skillet.

Lenten Buckwheat Pancakes

Ingredients: a full glass of buckwheat and wheat flour, 2 tbsp. tablespoons of granulated sugar, 1 teaspoon of rock salt, 6 g of instant yeast, 720 ml of potato broth, 3 tbsp. tablespoons of vegetable oil.

  1. Dark flour is sifted along with white wheat. Immediately the other dry ingredients declared in the recipe are sent to the mixture. The amount of sugar can be reduced or increased to your liking.
  2. Potato broth is poured into the bulk. This is the best recipe for fasting. Instead of such a decoction, the hostess can choose milk or kefir.
  3. The resulting mixture is well beaten with a special blender nozzle. Under the towel, she will stand 3-4 hours in a place without drafts. The dough is not placed on the battery, as it can quickly turn sour near it.
  4. Pancakes are fried in a hot frying pan, oiled, on both sides until golden brown.

Serve the resulting treat with honey, homemade jam, melted butter or ghee.

Recipe from Julia Vysotskaya

Ingredients: 120 g of buckwheat flour and 40 g of high-grade wheat, 2/3 packs of butter, egg, 3 tbsp. tablespoons of olive oil and brown sugar, sour apple, ½ dessert spoon of fast yeast, a couple of a pinch of sea salt.

  1. Yeast combines with sugar (the latter is used 2/3 of the declared amount). The mixture is poured with 150 ml of slightly heated water.
  2. Separately, milk, eggs and sea salt are combined.
  3. Two types of flour are gradually introduced into the mixture from the second step in small portions.
  4. Yeast is added to the dough base. All ingredients are well mixed.
  5. Melted butter is poured into the mass in a thin stream.
  6. The homogeneous mixture is left away from the drafts for half an hour.
  7. For the filling, apples without peel and seeds are cut into a small cube and fried in butter. The remaining sugar is poured into the pan. During frying, all fruit slices should be covered with caramel.
  8. Pancakes are baked in olive oil in a separate heated pan.

A treat with apple caramel filling is served.

How to serve homemade buckwheat pancakes?

Buckwheat pancakes are delicious to try with a variety of fillings. For example, cottage cheese and pieces of red slightly salted fish or caviar go well with them. Any finely chopped fresh herbs will help to improve the taste of cottage cheese and fish filling.

Also, sweet or salty cottage cheese is used as a filling. Tasty wrap in dark cakes fried mushrooms with boiled carrots and eggs or grated hard cheese with garlic. You can supplement the last version of the filling with ham or smoked meat.

If you don’t have any special ingredients for the filling, you should serve pancakes with melted butter or sweetened sour cream. You can just sprinkle the finished cakes with powdered sugar.

As a dessert, it will be possible to combine buckwheat pancakes with liquid natural bee honey, homemade jam, jam or condensed milk.

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