Pancakes are one of the most famous dishes of traditional Russian cuisine. Wheat pancakes are most often prepared. However, products made from other types of flour - rye, millet, semolina and, especially, buckwheat are no less tasty. Be sure to try buckwheat pancakes - flavored, baked or stuffed - and you'll definitely include them on your regular menu.
It is necessary
-
- Buckwheat pancakes on the water:
- 4 cups buckwheat flour;
- 1 glass of cold water;
- 3.5 cups of hot water;
- 25 g yeast;
- 1 teaspoon sugar
- 1 teaspoon salt
- vegetable oil for frying.
- Buttered buckwheat-wheat pancakes:
- 2 cups buckwheat flour;
- 2 cups wheat flour;
- 4 glasses of milk;
- 25 g yeast;
- 50 g butter;
- 2 teaspoons of sugar
- 1 teaspoon salt
- 5 eggs;
- ghee for frying.
Instructions
Step 1
Buckwheat pancakes are most often prepared in the traditional sponge way, mixing part of the flour with liquid and yeast. After the dough comes up, you need to add the rest of the flour, knead the dough and let it rise again. However, the unpaired method is fine, and it also saves time. You can cook regular and custard pancakes by scalding the dough that has come up with boiling milk or water.
Step 2
The easiest option is buckwheat pancakes on the water. They are prepared in a safe way and are ideal for a lean or dietary table. Mix a glass of flour with a glass of cold water, stir thoroughly. Boil the mixture with hot water, stir it again, cool, add yeast, the rest of the flour, salt and sugar. Let the dough sit.
Step 3
Heat the skillet. Do not pour oil on it - the pan must be greased before baking each pancake. Use a silicone brush or feather. You can also try the traditional Russian version - dip a half of a raw potato in melted butter and quickly pass it over the pan, covering it with a thin and even layer of butter.
Step 4
Pour the dough into the skillet with a small ladle. Spread the dough over the surface by rotating the pan. Damn it bakes very quickly. Once it rises and starts to brown, quickly grease it with oil and flip it over to the other side. Place ready-made pancakes in a stack on a flat plate. They can be eaten with butter, caviar, fish, or sour cream.
Step 5
Having mastered simple buckwheat pancakes, try a more complex option - rich buckwheat-wheat pancakes. These pancakes are very tasty with sweet additives - honey, jam, jam, as well as melted butter or sour cream. Dissolve buckwheat flour in 1 glass of cold milk, stir thoroughly and brew with two glasses of hot milk. Cool at the temperature of fresh milk, add yeast to the mixture, mix thoroughly and let the dough rise.
Step 6
Separate the yolks from the whites. Mash the yolks with sugar, beat the whites into a fluffy foam. Stir the dough thoroughly, salt, add wheat flour, butter, yolks crushed with sugar and the remaining milk. Whisk the mixture until smooth and gently, in portions, add the protein foam. Let the dough rise and start baking.
