How to make buckwheat pancakes at home, the best recipes with photos

They say that the idea to bake buckwheat pancakes first came to the mind of French chefs. In the Parisian cafe the dish was called "crepe", which in Latin means "rough, florid, curly". Dark brown fried dough circles came to visitors to taste and very soon this kind of baking was adopted by culinary experts from other countries. True, in the Slavic countries, traditional wheat pancakes were eclipsed by buckwheat, and they still remain rather an exquisite curiosity, rather than the usual everyday dish.

How to cook yeast pancakes from buckwheat flour on milk, a recipe with a photo step by step

Tasty and light buckwheat pancakes can be made with low-fat homemade milk. The composition does not include wheat flour, so baking is allowed to include in the menu of people suffering from allergies to gluten. To make a dish suitable for diabetics, you just need to replace the sugar with a useful natural stevia. By the way, in this case, the calorie content of buckwheat pancakes will also decrease significantly.

Necessary ingredients:

• buckwheat flour - 200 g
• milk - 200 ml
• eggs - 2 pieces
• yeast - 5 g
• sugar - 1,5 tbsp
• salt - 1/2 tsp

Step-by-step instruction

1. Rinse the yolks with sugar.

2. Whip the whites with salt in a firm foam.

3. In the milk put yeast, sugar-yolk mass, and then in small portions to introduce sifted flour, mix very well and send to a warm place without drafts, so that the oracle is approached.

4. When the volume of the flour mixture is doubled, add the proteins and mix very gently.

5. Frying pan warm well and grease with lard. Pour a portion of the dough to the bottom and evenly distribute the surfaces with a silicone brush. Bake from both sides until rouge, gently put on a plate and serve with thick sour cream or fatty cream.

Baking wheat-buckwheat pancakes on kefir without yeast

Pancakes made from a mixture of wheat and buckwheat flour are dense and quite elastic. They can be eaten with various liquid additives or used for filling with all kinds of fillings. If you want to stuff ready-made pastries with meat, liver, fish or vegetables, the amount of sugar in the recipe needs to be slightly reduced. The dough will turn out to be more neutral and will not interrupt the salt-sharp flavor of the filler.

Necessary ingredients:

• buckwheat flour (or ground flakes) - 125 g
• wheat flour of the highest grade - 125 g
• kefir - ½ liter
• sugar - 3 tbsp
• eggs - 2 pieces
• salt - ½ tsp
• soda - 1/2 tsp
• vegetable oil - 2 tbsp

Step-by-step instruction

1. Both types of flour sift through a sieve and combine with soda.
2. Beat eggs with salt and sugar in a light, airy foam.
3. Kefir a little warm, enter into it first egg, and then flour mass and mix very well. In the test there should be no clots and lumps, and all dry components must completely dissolve into liquid. In the last turn, pour in the vegetable oil and once again well knead pancakes. Allow to stand for 10-15 minutes, then proceed to baking.
4. Heat the frying pan over high heat, put a portion of dough into the center and allow it to spread over the surface. Bake on both sides until rouge and serve to the table.

How to make buckwheat pancakes on water without eggs, a recipe with a photo

Dietary buckwheat pancakes are baked on the water. Eggs are not included in the composition, therefore it is quite possible to use the dish for those who diet or follow religious traditions and observe the church fast. If there is no desire to use wheat flour, it is permissible to replace this component with oatmeal or rice flour.

Necessary ingredients:

• buckwheat flour - 600 g
• sugar - 1.5 tsp
• Wheat flour - 200 g
• vegetable oil - 7 tbsp
• dry yeast - 12 g
• salt - ¼ tsp
• filtered water - 850 ml

Step-by-step instruction

1. Dry yeast soak in one glass of water, preheated to a temperature of about 37 ° C. Mix well with a spoon and wait until they completely dissolve.
2. Wheat flour combine with 3 tablespoons buckwheat, sift through a sieve and pour into the yeast. To knead a spoon so that it does not have lumps. Cover the container with a linen towel and put it in a dry warm place, so that the mass will ferment.
3. When the semifinished product is increased approximately 2.5 times, in small portions enter the remaining warm water, salt, sugar and sifted buckwheat flour. Mix all the ingredients until uniform and leave for an hour and a half in the heat so that the dough comes up again.
4. Dry cast-iron frying pan to heat on high heat and grease with a small amount of vegetable oil.
5. Use the ladle to scoop up a portion of the dough and lay it on the bottom. Carefully turning the frying pan, let the pancake spread evenly over the surface.
6. On the one hand fry for 1.5-2 minutes, then turn over and bring to readiness.
7. On the table, serve hot with fresh fruit or a liquid sauce.

Pancakes with buckwheat flour filled with pancakes

To give simple and lean buckwheat pancakes sophistication, they can be stuffed with a delicious filler, for example, a gentle mixture of cream cheese and fresh herbs. A pleasant piquancy and a bright aroma will give the dish a chive of garlic, added to the filling.

We cook thin buckwheat pancakes, video instruction

How to make lightly delicate, air pancakes made of buckwheat flour, this video will tell. The recipe is extremely simple. The main thing is not to forget after connecting all the components to give the test 20-30 minutes to stand. During this time, the flour will swell well and completely dissolve in the liquid component. Due to this procedure, the pancake mass will be as homogeneous as possible and spread well across the bottom of the frying pan.