Buckwheat came to us from Central Asia. It has been cultivated for over 1000 years. In Russia and China, it has been used in cooking for a very long time, and recently it has appeared in the cooking of many other countries, especially in the form of flour, which is very easy to digest and is useful for the body. Buckwheat strengthens capillaries and cleanses the liver, it is good for the intestines, especially for constipation, lowers cholesterol, helps with osteoarthritis, abdominal diseases, and even relieves mild depression by raising the level of dopamine. Some types of pasta and noodles are made from buckwheat flour, muffins and pancakes are baked.
It is necessary
-
- Buckwheat flour - 220 g
- Wheat flour - 80 g
- Yeast - 15 g fresh or 5 g dry
- Milk - 60 ml
- Salt - 2/3 tsp
Instructions
Step 1
Combine the buckwheat and wheat flour and sift the mixture into a bowl. Heat 30 ml of milk. Dissolve yeast in warm milk, pour it into flour and knead the dough. Place the dough in a large bowl, cover and leave in a warm place for 6-7 hours or overnight.
Step 2
Half an hour before cooking, pour the rest of the warm milk into the dough, add salt, stir until smooth and put back in a warm place. The dough should fit 2-3 times.
Step 3
After the dough has come up, heat the pan, grease it with oil and start spreading the dough on it, without stirring it first, 3 tablespoons each. After 2-3 minutes, turn the pancake over and bake it on the other side, also for 2-3 minutes.
Serve the buckwheat pancakes hot, with sour cream, or with jam.
Step 4
There are many other recipes that can be made from buckwheat flour. The same pancakes, but without using wheat flour: to do this, sift 100 g of buckwheat flour and half a teaspoon of salt into a bowl, make a depression in the center and add an egg, and then slowly pour in 300 ml of water and make a dough. Fry as in the previous recipe, also making the pancakes small.
Step 5
In addition, buckwheat flour can be used to make, for example, flat cakes, which are very convenient to store for a long time. Mix 100 grams of buckwheat flour, a quarter teaspoon of salt and 8 tbsp. spoons of water. Leave the dough for 10 minutes. Then oil a heavy-bottomed skillet and heat it up. Add 2 tbsp to the dough. tablespoons of vegetable oil, mix it again. Put 2-3 tbsp. tablespoons of dough in a hot pan to make an oval cake. Fry until brown on one side, turn over and fry on the other side. These cakes can be served hot or cold, filled with any filling and rolled. Store them in a tightly sealed container or cut and freeze them.
