Pancakes made from buckwheat flour are much healthier than those made from wheat. Bake them more often, they turn out delicious, tender, lush and are very popular with young children.

Pancakes with buckwheat flour

Those who have never cooked pancakes using buckwheat flour should definitely try this. And, if it is not always possible to feed children with buckwheat porridge, then they eat buckwheat pancakes with pleasure.

Before you start pancakes, check out the article. For many it will be very useful.

Many people think that you can make buckwheat flour yourself by grinding buckwheat in a coffee grinder. No, it won't work like that. It is the flour bought in the store that is needed.

In addition, it is better to use eggs not store-bought, but homemade. And not only for pancakes, but also for making other pastries.

Features of cooking pancakes using buckwheat flour

Quality buckwheat flour should smell like buckwheat, be crumbly and have a dark cream color. Everything is completely preserved in it.

However, baking pancakes from it is more difficult than from wheat flour. After all, buckwheat flour is considered a “clean” product and does not contain gluten (aka gluten). And gluten gives the dough firmness and elasticity.

Buckwheat flour dough is loose and not strong. Pancakes are difficult to flip because they can break easily. To prevent this from happening, additional components are added to the dough. Such as starch or other type of flour. In our recipe, we will add millet.

I will list some features of making pancakes using buckwheat flour. They will be useful for those who have never cooked them, but would like to try. After all, buckwheat flour contains much more nutrients than the usual wheat flour.

• It must be remembered that all ingredients for preparing the dough should not be supercooled. To do this, they must be taken out of the refrigerator in advance so that they acquire room temperature.
• Kneading the dough for pancakes from wheat flour is quite simple. Many people do it "by eye". Buckwheat flour dough requires strict adherence to the recipe.
• So that heavy buckwheat flour does not settle to the bottom, before baking the next pancake, the dough must be mixed.
• "Buckwheat dough" for pancakes can be kneaded using milk, whey or kefir. It can be both yeast and fresh.
• For pancakes stuffed with filling, it is better not to use buckwheat flour.
• Bake pancakes using buckwheat flour should be on medium heat. They must "grab" well before they can be turned over.
• Before scooping up the batter, make sure the pan is hot enough.

Ingredients

Servings: - +

• Buckwheat flour 300 gm.
• Millet 300 gm.
• Eggs 2 pcs.
• Butter 4 tbsp. spoons
• Milk 2 glasses
• Sugar 2 tbsp. spoons
• Yeast 15 gm.

1 hour. 10 min. Video recipe Print

Sort the millet and rinse well.

And here are some more simple recipes. Look, choose, bake and delight all household members with delicious pancakes.

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Buckwheat pancakes - that's what I wanted to surprise my family on the second day of Maslenitsa! Recently, I came across buckwheat flour on the counter, and on the back of the package was a recipe for buckwheat pancakes. Therefore, it was decided to bake buckwheat pancakes for Maslenitsa. I served pancakes made from buckwheat flour in a sweet version - with honey and melted butter, and in an unsweetened version - stuffed with soft, tender Ricotta cheese and herbs. Both options for buckwheat pancakes were very tasty!

Buckwheat pancakes

Buckwheat flour is much healthier than wheat flour and does not contain gluten (gluten). You can even say: everything that buckwheat is useful for is found in buckwheat flour. Therefore, it is not in vain that it is added to pasta, bread, various pastries, pancakes, jelly, and, of course, to buckwheat pancakes! Due to the lack of gluten, it is mixed with wheat flour in baking.

I didn’t look for a special recipe for buckwheat pancakes, I repeat that I took it on a package of Uvelka buckwheat flour. As the saying goes, trust but verify! The indicated liquid (milk and water) in the recipe was not enough, it turned out to be a very thick pancake dough, like on pancakes. You definitely can’t bake pancakes from this, and for a normal fluid state, I had to add exactly the same amount of liquid, so I’m giving the corrected recipe for buckwheat pancakes.

For the recipe for buckwheat pancakes you will need

How to cook buckwheat pancakes

Let's start making pancakes by sifting buckwheat and wheat flour.

In a warm liquid (I took milk and water in equal proportions), add salt, sugar, soda.

Beat the eggs separately with a whisk or fork until smooth, pour them into milk and mix.

Gradually add the mixed buckwheat and wheat flour to the liquid and knead the liquid pancake dough. At the end of kneading add vegetable oil. Since I baked pancakes for the first time according to this recipe and it indicated 2.5 cups of milk or water, my pancake dough turned out to be as thick as in the photo:



I want to say that it’s even convenient to knead it, and rub the lumps. Then dilute the thick dough like on pancakes with the necessary amount of milk or water (in my case, 2.5 cups were added).

Bake buckwheat pancakes in a hot frying pan, greased with vegetable oil or lard before the first pancake. My pancakes were filmed well, I baked them in two pans of small diameter,



according to this recipe, a stack of buckwheat pancakes turned out as in the photo:



Approximately 35 pancakes made from buckwheat flour will turn out when you bake in a small diameter frying pan.

While pancakes are baking, at the same time or before baking, you need to prepare honey with butter. Melt them over very low heat, water bath or battery to a liquid state, but in no case boil! To warm up the sweet topping for buckwheat pancakes made from honey and butter, I used the microwave (heated at very low power and stirred several times).





Here they are, buckwheat pancakes with honey:

Stuffed buckwheat pancakes, or rather, I cooked a roll with cheese filling. On a pancake made of buckwheat flour, I smeared Riccot soft curd cheese in an even layer, added a little salt, sprinkled with herbs and rolled tightly into a roll.



Try and bake delicious yeast-free buckwheat pancakes according to this recipe.

Ingredients:

• Buckwheat flour - 200 g,
• Wheat flour - 200 g,
• 3 eggs,
• Sugar - 1 teaspoon,
• Salt - 1 teaspoon,
• Soda - ½ teaspoon,
• Vegetable oil - 4 tablespoons,
• The liquid is warm (I took equally milk and water) - 5 glasses (regular),

For sweet syrup:

• Natural honey - 3 tablespoons,
• Butter - 100 g.

For cheese filling in buckwheat pancakes:

• Soft ricotta cheese
• Any greens (I really like tender cilantro),
• Salt - to taste (since this curd cheese has a fresh creamy taste).
• Salt in the filling can be replaced with finely chopped pickled cucumber.

Recipes for pancakes made from buckwheat flour will not appeal to everyone. The taste of such pancakes, like that of ordinary buckwheat, has an appropriate aroma, and the color is much darker than that of products made from the usual wheat flour. But such pancakes also have their fans, it is for them that we decided to put together some of the most interesting variations.

Pancakes from buckwheat flour - a recipe for kefir

For those who have not yet tried buckwheat pancakes, we recommend mixing pure buckwheat flour with a small amount of whole grain flour to smooth out the pronounced buckwheat taste.

Ingredients:

• whole grain flour - 65 g;
• buckwheat flour - 65 g;
• egg - 1 pc.;
• kefir - 230 ml;
• water - 110 ml;
• vegetable oil - 35 ml.

Cooking

The scheme for preparing such pancakes is no different from kneading ordinary pancakes with wheat flour. First of all, both types of flour are combined together, you can add a little salt to them. Separately, the eggs are beaten with water and kefir. If you do not want to grease the pan with oil during frying, then splash a small amount of it directly into the dough. Mix dry ingredients with liquids and leave the dough to stand for half an hour so that the flour absorbs moisture and the pancakes do not tear during frying.

Lean pancakes made from buckwheat flour

These buckwheat pancakes are already prepared without wheat flour, and therefore they turn out to be more fragrant and have a dark color. Among other things, they are ideal for, as they do not contain animal products.

Ingredients:

• buckwheat flour - 210 g;
• ground flax seeds - 10 g;
• starch - 5 g;
• - 15 g;
• water - 590 ml.

Cooking

Mix about half a glass of water with ground flaxseeds and leave for a few minutes until the mass becomes thick and viscous. Mix flour with a little cornstarch. In the rest of the water, dilute honey or any other sweetener of your choice. Pour the liquid into the flour, then add the flaxseed mixture and mix the ingredients together well. Fry the finished dough in portions, after wiping the heated pan with a napkin soaked in oil.

Pancakes on buckwheat flour without yeast

Another way to smooth out the bright taste of buckwheat flour is to mix it with wheat flour and also sweeten it a bit. In the company of honey, such pancakes will appeal to everyone.

Ingredients:

• buckwheat flour - 110 g;
• wheat flour - 45 g;
• milk - 235 ml;
• water - 210 ml;
• eggs - 3 pcs.;
• butter - 35 g;
• sugar - 5 g.

Cooking

First, mix both types of flour together. Separately, beat the eggs, adding a little sugar to them and adding melted butter. Combine water and milk. Pour the egg mixture into the dry ingredients, followed by the liquids. It is better to add liquid in portions to avoid the formation of lumps. Ready-made pancakes made from buckwheat flour in milk should stand for at least 15 minutes, after which you can start frying.

Ingredients:

Cooking

If you want to make sweet pancakes, then beat the eggs with a little sugar, otherwise you can add a pinch of salt or leave the base completely bland. Pour oil into beaten eggs. Dilute the milk with water and add the egg mixture. Pour the resulting liquid in portions to the buckwheat flour, stirring constantly. When all the liquid has been added, and there are practically no lumps left in the dough, start frying the buckwheat pancakes in portions on a well-heated surface. Ready-made pancakes can be supplemented with any desired filling or eaten just like that.

Buckwheat pancakes are not an invention of modern chefs. This dish has been known for several centuries and belongs to traditional Russian cuisine.

The housewives of those distant times had their own recipe for pancakes and passed it down from generation to generation.

The process of preparing the dish took several hours, special attention was paid to the dough, because without it, pancake dough did not even begin to be made.

Pancakes, which were baked by our ancestors, were lush with a sour taste. They were served with "baking", stuffings and honey.

Baking pancakes from buckwheat is a little more difficult than from wheat flour.

And so that you do not have to blush for your cooking in front of the guests, and impress them with your culinary skills, I will share some secrets and tell you recipes for pancakes.

How to deliciously bake successful pancakes from buckwheat flour

Baking from buckwheat flour is fraught with several "pitfalls". We will talk about them today, and you will also learn how to get around them without loss for yourself.

It will be possible to prepare high-quality brew only from fresh yeast. If no bubbles appear on its surface after the allotted time, you are out of luck with the main product - yeast.

We'll have to start all over again, but only with new ingredients. Pancakes made from buckwheat flour are more brittle and dry.

Compared to similar baked goods made with wheat flour, they require more egg yolks. Butter will not hurt either, before adding it to the dough, it must be melted and cooled.

Pour the pancake mass only on a hot frying pan, otherwise the fried buckwheat pancakes will stick to the bottom. Bottom line - a problem when turning over.

Lubricate the pan with vegetable oil, use a brush or a cut onion. Prick the last one on a fork and dip the cut side into the fat. Convenient and economical.

Regular table salt will help to avoid lumps. Dissolve it in water, which you then add to the dough. Please note that you should not exceed the amount of salt that the recipe contains.

Sifted flour is the key to lush buckwheat pancakes. Oxygen bubbles, which are saturated with the product during sieving, improve the rise of the dough.

Recipe for buckwheat yeast pancakes

Ready-made buckwheat pancakes have an original taste and a beautiful coffee shade. Interestingly, all the properties of buckwheat are preserved in flour of the same name.

Having made this dish once, you will certainly want to return to it again and again. You do not need special skills and products, all you need is:

0.5 l of milk; 20 g of sugar; 0.1 kg of wheat flour and 0.3 kg of buckwheat; 3 yolks and 2 whites; 20 g fresh yeast; 30 ml sl. oils; salt to taste.

In order to fry golden buckwheat pancakes, you need to prepare vegetable oil or any other fat in advance.

Cooking steps:

1. Take care of the steam first. To do this, heat half the milk and dilute the crumbled yeast in it.
2. Sift wheat flour, mix with three tablespoons of buckwheat and pour into a bowl.
3. Mix well and leave to rise for one hour. Be sure to cover the bowl with a towel so that the surface of the dough does not wind.
4. When the starter is ready, start kneading the dough. Heat the rest of the milk, beat it with sugar, salt and yolks. Add to bowl.
5. Pour the melted butter there, add the remaining buckwheat flour.
6. Leave the dough to rise for another 60-80 minutes.
7. As soon as the mass has “grown up” and has become lush, introduce whipped proteins into it. Carefully to keep the foam retaining its splendor, mix the contents of the bowl and start baking buckwheat pancakes.

Pour a little dough into a hot frying pan (do not forget to grease it) and fry the pancakes over medium heat until cooked. Turn each pancake carefully so that it does not tear.

As you already know, buckwheat flour does not contain gluten, so pancakes are brittle. Serve buckwheat pancakes hot, offering sour cream and melted butter to the eaters in saucers.

See more pancake recipes on my website.

Pancakes "princely" buckwheat

Buckwheat pancakes with the addition of yeast and wheat flour, serve to the table, brushed with butter.

Hammer the dough out of: one egg; 0.150 kg of buckwheat flour; one and a half glasses of milk; a teaspoon of granulated yeast; Art. spoons butter and the same amount of sour cream; 20 g of sugar; pinches of salt.

Recipe:

1. Heat milk (glass), add sugar and yeast. Leave the mixture to stand for 10 minutes, then stir and pour into a bowl of flour.
2. Pound the mass with a spatula, add sour cream.
3. When the mixture becomes homogeneous, wrap the bowl with a large towel, cover with a blanket on top and leave it alone for 2-2.5 hours. Choose a bowl in such a way that the dough has room to rise.
4. Separate the yolk from the egg, enter it into the almost ready dough, then send the oil and salt.
5. Add remaining warm milk and beaten egg white. 6 Stir gently for the last time and bake the buckwheat pancakes.

Heat a frying pan over high heat, brush with oil. Reduce the heat to medium and let the buckwheat thin pancakes bake until golden brown. If you want to know more recipes for pancakes, “flip through” the pages of the site.

Pancakes without yeast buckwheat

Take: 0.10 kg of wheat and 0.150 kg of buckwheat flour; ½ liter of milk; a couple of eggs; teaspoon of salt; 20 g of sugar; 1/3 pack of butter.

Recipe:

1. Measure out the right amount of buckwheat and wheat flour.
2. Sift and mix with salt and granulated sugar.
3. Beat in the eggs and rub the mixture with a spatula, adding 2-3 tbsp. spoons of milk.
4. When the mixture becomes homogeneous, gradually pour in the rest of the milk, each time kneading the dough with a whisk.
5. Pour the melted and chilled butter into the batter, cover the bowl with a napkin.
6. Wait 30 minutes, during which time the dough will rise, become more viscous (see photo).

Pancakes are baked in a dry frying pan. Don't worry, they won't stick because the dough contains a lot of fat. To prevent buckwheat pancakes from sticking together, smear them with oil.

Pancakes on buckwheat kefir

Prepare products from the list: a glass of kefir and a glass of water; 2 eggs; 40 g of sugar; some salt; a glass of buckwheat flour; frying oil.

Dough kneading:

1. In the bowl you have chosen for kneading the dough, beat the eggs.
2. Add sugar with salt and kefir.
3. Mix well.
4. Sift the buckwheat flour and add to the rest of the ingredients.
5. Using a whisk, beat the dough until smooth and only then pour in purified water in a stream. Do not stop whisking to prevent lumps from forming.

As a result, you have a liquid pancake dough, from which you can already bake pancakes.

Baking pancakes:

1. Grease a hot frying pan with fat and take it by the handle.
2. Scoop up the dough with a ladle and pour into the bottom of the pan, which must be kept at a slight inclination.
3. The liquid mass, spreading, will form a round cake.
4. Fry pancakes until dark on each side for 30-40 seconds. If you think the pancakes are too brittle, dilute some wheat flour in water and add to the dough.

Fold buckwheat ruddy pancakes on a plate and, while they are hot, call your loved ones to the table.

Pancakes in a hurry buckwheat

List of ingredients:

100 g of buckwheat and wheat flour; 2 cups whole milk; 0.5 teaspoon of soda; a quarter of a small spoon of citric acid and the same amount of salt; 3 medium sized eggs; 4 large spoons oils; 30 ml lean refined oil.

Cooking:

1. The technology of kneading dough is not difficult. Follow the description and you will get great results. So, sift both types of flour into a bowl and mix with a whisk.
2. Warm the milk slightly and pour it into the flour, kneading a mass similar in consistency to thick fat sour cream.
3. Grind the salt and eggs in a separate cup, then transfer the mixture to a bowl.
4. Dissolve citric acid in 10 ml of water, send soda there. There was a reaction, which resulted in the appearance of foam.
5. Send the liquid to the dough, stir.

You can fry pancakes on buckwheat flour. If you are interested in recipes for sauces, roasts and other goodies that go well with buckwheat pancakes, read the article below.

What is served with pancakes made with buckwheat flour?

The experience of housewives and the opinion of professional chefs agreed on one point - pancakes made with buckwheat flour do not go well with sweet sauces. This means that roasts, fish, mushrooms and other products serve as the best addition to them.

"Five Minute"

This roast consists of: one carrot; bulbs; 300 g of champignons; 1/3 teaspoon of salt and 50 ml of vegetable oil. It is quite simple and fast in execution, and this factor will be appreciated by all hostesses who have little time.

You need:

1. Rinse mushrooms, pat dry with paper towels and cut into slices. You can chop the mushrooms into strips or cubes.
2. Grate the carrots on a grater with large holes, and cut the onion into cubes.
3. Fry all the ingredients in vegetable oil, salt.

Serve the finished roast in a separate bowl, everyone will take as much as he needs. A good addition would be sour cream, it is also put on the table separately.

I am sure that thin buckwheat pancakes will fall into the category of your favorites. It is almost impossible to refuse a dish that is not only tasty, but also healthy.

Buckwheat flour is rich in iron, which improves blood formation, and magnesium, which relieves nervous tension and gives strength. Taking care of the health of your loved ones, you simultaneously please them with a small culinary masterpiece.

My video recipe

It cannot be said that pancakes are an original Russian dish. Something similar under different names is done all over the world. But what we came up with was pancakes made from a wide variety of flours, including buckwheat.

It just so happened that wheat flour, which is familiar to modern man, from time immemorial was considered a lordly product in our territories. It was expensive to make everyday meals out of it. So pancakes were baked from cheaper types of flour: rye, oatmeal and even peas. But buckwheat pancakes have always been the most popular, because with what, with what, and with buckwheat in Russia, problems arose not so often.

Ingredients:

Milk— 600 ml

Eggs- 3 pieces

Flour- 1 glass

Vegetable oil- 0.5 cups

Sugar- 2 tbsp

Salt, soda- 1/3 tsp

How to cook buckwheat pancakes

1 . Break the eggs into a deep cup, add sugar, salt and soda. Beat with a whisk.

2 . Pour in milk and vegetable oil. Mix and add buckwheat flour.

3 . Mix so that there are no lumps.

4 . Peel a raw potato and cut in half. Prick half on a fork. Dip in vegetable oil and grease the pan. This method passed to me from my grandmother, it is very convenient, because there is not much oil to spend, pancakes do not burn and do not turn out too greasy.

5 . Lubricate the hot frying pan with vegetable oil (as described above). Reduce fire to medium. And pour a small ladle of pancake dough onto it, evenly distributing it along the bottom (turn the pan smoothly, in a circular motion).

6 . Adjust the flame so that the pancake has time to bake on top, but not burn on the bottom. Turn over the buckwheat pancakes when there is no batter left on top (see photo) carefully, they are crumbly and break easily.

Delicious buckwheat pancakes are ready

Bon appetit!

About the benefits

Even small children know about the usefulness of buckwheat. Hearing the name of this cereal, iron becomes the first association. This is true! But buckwheat is not rich in iron alone. It also contains other essential minerals. It also contains a lot of vitamins. But what it doesn’t have is not particularly useful gluten, which is just “in bulk” in wheat flour. And a large amount of this substance for our body, as modern research in the field of medicine shows, is not very good. After all, many people, suspecting it themselves, suffer from intolerance to this protein.
True, some of our fellow citizens are allergic to buckwheat products. But, firstly, there are few of them, and secondly, they probably know about it from childhood.

First, where to get buckwheat flour. In some supermarkets, it can be found on the shelves in the Grocery section. True, for some reason it costs much more than wheat. So it's easier to make this product yourself by buying ordinary buckwheat and resins in a coffee grinder or blender. Only at first it is desirable to sort out the cereal.

The flour for making buckwheat pancakes must first be sifted. This action is recommended to be carried out with any flour. The finished product from this is much more magnificent, since the flour has time to be saturated with oxygen.
So that the flour does not clump and diverge better in the dough, it is better to use salted water to dilute it. To do this, it is enough to dilute the amount of salt required by the recipe in the indicated amount of water.

Buckwheat pancakes turn out to be drier, and as a result, brittle, so in order to serve pancakes, and not lumps of fried dough, it makes sense to put a little soft butter and more egg yolks into the pancake mass.

You need to fry buckwheat pancakes in a very hot frying pan. In this case, it is not necessary to pour oil into the brazier. It's better to just brush it off. For this, a half of an onion dipped in a container with vegetable oil is well suited. Such a lubricant will not only prevent the pancakes from burning, but will also give the finished dish an additional flavor.

Classic recipe (with yeast)

This recipe is truly a classic. It is believed that this is how the dough for buckwheat pancakes was prepared in the old days. Whether this is so is now difficult to find out, but the pancakes according to this recipe turn out to be really excellent. You will need the following products for such baking:
buckwheat and wheat flour - 300-350 g each;
milk - 4 cups;
eggs - 3 pcs.;

yeast - 1 sachet;
butter - 50 g;
salt - to taste.
One of the glasses of milk is slightly heated (approximately up to 37-38 ° C), and two glasses are boiled. Dissolve the yeast in warm milk with a little sugar. Pour hot milk into a voluminous bowl with sifted buckwheat flour and stir thoroughly so that there are no lumps. When the flour brewed in this way cools slightly, pour the prepared dough into it. Mix the mixture well again and leave for a couple of hours, covered with a lid or at least with a towel.

Grind egg yolks with sugar. Whip egg whites separately until foamy. Pour wheat flour, salt into the present test, add egg yolks, the last glass of warm milk and melted butter. Thoroughly mix the mass. The result should be a standard pancake dough, reminiscent of thin sour cream in density. It remains to drive egg whites into it and leave it alone for another couple of hours. After this time, you can start cooking pancakes.

Buckwheat pancakes without milk and eggs

Custard buckwheat pancakes are, of course, good, but they take a long time to make. If there is time, but not so much, then it is better to stop at the usual yeast version. By the way, this method is also interesting because it is considered lean, since it contains neither milk nor eggs. Products for such pancakes need the following:
buckwheat and wheat flour - 1 cup each;
water - 750 ml;
sugar - 2 tablespoons;
dry yeast - 1 sachet;
salt - to taste.
Combine all bulk products, pour water and mix well to get a homogeneous mass. Place the container with the dough somewhere warmer for two hours. During this time, the dough will be covered with bubbles and rise, incl. you need to take more dishes so that it does not “run away”. That's the whole process. It remains to fry pancakes.
By the way, in this recipe, instead of water, you can use various decoctions. It turns out very tasty and unusual.

Buckwheat pancakes on kefir

Buckwheat pancakes are made without yeast. In this case, you can knead the dough with milk. But it turns out tastier if the pancake base is cooked on kefir. What do you need for these pancakes? Yes, pretty much the same:
buckwheat and wheat flour - 250 and 100 g, respectively;
kefir - 0.5 l;
eggs - 3 pcs.;
granulated sugar - 2 tablespoons;
vegetable oil - 3-4 tablespoons;
soda - 1/2 teaspoon;
salt - to taste.
Pour kefir into a bowl for dough, add soda to it and mix, then add eggs, butter, sugar and salt there. Mix the resulting base well again. Then add buckwheat and wheat flour pre-mixed together to the liquid components. Continue to stir the mixture until the resulting dough becomes homogeneous. Everything can be fried.

Recipe without wheat flour (gluten free)

All of the above recipes for pancakes made from buckwheat flour also had a wheat variety of this product in their composition. This is done so that the dough becomes more sticky and the pancakes do not “break”. However, adding a wheat flour product to buckwheat pancakes is not at all necessary. You can do without gluten. And for this you need to take the following products:
buckwheat flour - 250-300 g;
milk - 0.6 l;
eggs - 2 pcs.;
sour cream - 2 tablespoons;
butter - 50-70 g;
granulated sugar - 2 tablespoons;
yeast - 1 sachet;
salt - to taste.
Pour one glass of milk from the total and add yeast to it, as well as a little sugar. The resulting mixture must be allowed to stand for 10 minutes for the yeast to begin its work. When this happens, mix the flour, sour cream and the resulting dough, turning all these individual ingredients into a homogeneous mass. Wrap the base for the dough and put in heat for 2-3 hours. By the way, when choosing dishes, one must take into account that in the process of raising the dough will increase quite a lot in volume. After the specified time, add egg yolks, oil, brought to a liquid state, and salt into the test base. Knead the dough well, then add the rest of the milk and beaten egg white until foamy. After thorough mixing, you can start cooking buckwheat pancakes.

What to serve with buckwheat pancakes

Unlike standard pancakes, a buckwheat-based dish does not go well with sweet fillers. But their taste is perfectly emphasized by salty foods: bacon, red fish, caviar, mushrooms.
Buckwheat pancakes will also go well in combination with various roasts, for example: mushroom. To prepare such a filler, you will need to take:
mushrooms - 300 g (you can take forest mushrooms, or you can take champignons);
carrot - 1 medium root crop;
onion - 1 head of medium size;
sour cream - 1 tablespoon;
vegetable oil - for frying;
salt, pepper - to taste.
This roast is incredibly easy to make. Cut the mushrooms into small pieces, onion into small cubes, and grate the carrots on a shredder. Send the prepared products to a saucepan with heated oil, add sour cream, pepper and salt to taste. Stir regularly until carrots soften. Usually this process takes no more than 15-20 minutes.
The resulting roast can be put on a separate plate, and next to put a gravy boat with sour cream, and, of course, a plate with the main course - buckwheat flour pancakes.

Video recipe from Yulia Vysotskaya "Buckwheat pancakes with salmon"