Buckwheat flour has a high nutritional value and is easily absorbed by the body. It is recommended to be included in the diet for people with metabolic disorders, cardiovascular diseases, problems with the gastrointestinal tract and cholesterol, since it removes toxins and toxins, saturates the body with complex carbohydrates, vitamins and microelements.
Buckwheat flour can be used to bake pancakes, pancakes, or cookies. But, since buckwheat practically does not contain gluten, it must be mixed in equal proportions with wheat flour.
To make buckwheat pancakes, lightly beat 2-3 eggs in a bowl, add 1 tsp. salt, 1 tbsp. sugar, 1/2 tsp. soda. Then pour in 2.5 cups of warm milk or water. Stir 200 g of buckwheat and the same amount of wheat flour and add to the egg-milk mixture. Knead the batter and add 2-3 tablespoons to it. vegetable oil: this way the pancakes will better lag behind the pan when baking.
Heat the pan well, grease it with vegetable oil. Pour the dough into the center of the pan and, turning it slightly, distribute it evenly over the entire surface. When the edges of the pancake are browned, pry it off with a wide spatula, turn it over and bake on the other side. Buckwheat pancakes are darker in color than those cooked only with wheat flour.
For buckwheat pancakes, take 2-3 eggs, beat them a little, add 1, 5-2 cups of kefir or yogurt, 2-3 tbsp. sugar, 1/2 tsp. salt and stir. Combine 100 g each of buckwheat and wheat flour, add it to the liquid and knead the dough until thick sour cream. Then add 0.5 tsp. soda, stir the dough and let it stand for 10-15 minutes. Heat vegetable oil in a skillet, spoon out the dough with a tablespoon and bake pancakes on both sides until golden brown.
Buckwheat pancakes and pancakes can be served with melted butter, sour cream, condensed milk, jam, caviar, honey. In addition, they are great for stuffing with various fillings (fruits and berries, meat, fish, chopped eggs, etc.), as well as cooking with hot bake (apples, mushrooms, browned onions).
To bake buckwheat cookies, grind 180 g of softened butter or margarine with 150-200 g of sugar, add 200 g of premium buckwheat and wheat flour each and mix thoroughly. Beat in 2-3 eggs and combine with 2-3 tbsp. honey, 1/2 tsp. soda, as well as salt and vanilla to taste. Knead the dough, add nuts, raisins, cinnamon, ginger, etc. if desired.
Preheat the oven to 180-200 ° C. Grease a baking sheet with vegetable oil or line with baking paper. Place the dough on it in small balls or strips and bake for 20-25 minutes.
