Buckwheat pancakes were once more popular and affordable in villages than light ones made from wheat flour. The recipe for their preparation has survived to this day. And it looks more like a culinary delight, rather than a primitive dish.
What's at hand
Traditional buckwheat pancakes are made quite fresh and served with salty, spicy, often meat fillings. However, modern lovers of sweets can be pleased with the dessert version of this dish. But with one caveat. Sweet pancakes are baked from a mixture of wheat and buckwheat flour. So they become softer, lighter and do not tear.
To prepare just such pancakes, you must have on hand:
- 120 grams of buckwheat flour;
- 200 grams of wheat flour;
- 1 liter of milk (slightly acidified);
- 2 chicken eggs;
- 1, 5 tablespoons of sugar;
- 1 teaspoon of baking soda;
- 0.5 teaspoon of salt;
- 5 tablespoons of sunflower oil (odorless, refined).
How to cook buckwheat pancakes
First you need to pour the milk into a deep container. It is better if it is sour, but not thick, not curdled. Then add eggs to it and break them well with a whisk.
An important nuance is the correct use of flour. Wheat flour is first thoroughly mixed with soda, so that there are no lumps, sift. Then add sugar and salt to them. And only after these manipulations, the resulting dry mixture is sent to a bowl for milk. Starting to stir gently, buckwheat flour is added there (you do not need to sift it). When the dough has become a homogeneous consistency, the specified amount of oil is poured into it, stirring slightly with a whisk. And then beat with a mixer for half a minute. The resulting dough is left in the room for about half an hour, air bubbles should appear on the surface, the lumps will settle, the pancakes will be smoother.
In order to start frying ridge pancakes, you need to grease the pan with oil or bacon and warm it up well. And then you can pour the dough with a ladle, evenly distributing it in the pan and giving it a rounded shape. Before each subsequent pancake, add oil to the pan so that nothing burns.
A ready-made stack of buckwheat pancakes can be served with honey, jam, chocolate or yogurt - it all depends on taste and imagination. If the pancakes are thin enough, you can prepare a filling of cottage cheese with sugar for them and wrap them in an envelope.
You can also brush with caramel or maple syrup and roll. A kind of buckwheat pancake cake will turn out if you grease the pancakes with your favorite cream and decorate with whipped cream and berries.
