Buckwheat pancakes. Step-by-step recipe for making buckwheat pancakes

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

Housewives of those distant times had their own recipe for pancakes and passed it on from generation to generation.

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

The pancakes that our ancestors baked were fluffy with a sour taste. They were served with “spices”, toppings and honey.

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

And so that you don’t have to blush for your cooking in front of your guests, and amaze them with your culinary skills, I will share some secrets and tell you pancake recipes.

How to deliciously bake successful pancakes from buckwheat flour

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

You can prepare high-quality dough only from fresh yeast. If, after the allotted time, no bubbles appear on its surface, you are out of luck with the main product - yeast.

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

Compared to the same baked goods made with wheat flour, they require more egg yolks. Butter also doesn’t hurt; it needs to be melted and cooled before adding to the dough.

Pour the pancake mixture only onto a hot frying pan, otherwise the fried buckwheat pancakes will stick to the bottom. The result is a problem when turning over.

When greasing the pan with vegetable oil, use a brush or cut onion. Prick the latter onto a fork and dip the cut side into the fat. Convenient and economical.

Regular table salt will help 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 fluffy buckwheat pancakes. The oxygen bubbles that saturate the product during sifting improve the rise of the dough.

Recipe for buckwheat yeast pancakes

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

Once you make this dish, you will definitely want to return to it again and again. You don’t need any special skills or products, all you need is:

0.5 l of milk; 20 g 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. First, take care of the dough. To do this, heat half the milk and dissolve the crumbled yeast in it.
2. Sift the wheat flour, mix with three tablespoons of buckwheat and pour into a bowl.
3. Stir 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 dry out.
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 in the melted butter and add the remaining buckwheat flour.
6. Leave the dough to rise for another 60-80 minutes.
7. As soon as the mass has “grown” and become fluffy, add the whipped whites into it. Carefully, so that the foam retains its fluffiness, stir the contents of the bowl and begin baking buckwheat pancakes.

Pour some batter into a hot frying pan (don't forget to grease it) and fry the pancakes over medium heat until done. Each pancake must be turned over carefully so that it does not tear.

As you already know, buckwheat flour does not contain gluten, so the pancakes turn out fragile. Serve buckwheat pancakes hot, offering sour cream and melted butter in saucers.

See other pancake recipes on my website.

Princely buckwheat pancakes

Serve buckwheat pancakes with added yeast and wheat flour, brushed with butter.

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

Recipe:

1. Heat the milk (glass), add sugar and yeast. Leave the mixture to stand for 10 minutes, then stir and pour into a container with flour.
2. Mash the mixture with a spatula, add sour cream.
3. When the mixture becomes homogeneous, wrap the bowl with a large towel, cover it with a blanket and leave it alone for 2-2.5 hours. Choose a bowl so that the dough has room to rise.
4. Separate the yolk from the egg, add it to the almost finished dough, followed by the butter and salt.
5. Add the remaining warm milk and whipped egg white. 6 Stir carefully one last time and bake the buckwheat pancakes.

Heat the frying pan over high heat and grease it with fat. Reduce heat to medium and bake thin buckwheat pancakes until golden brown. If you want to know more pancake recipes, scroll through the pages of the site.

Buckwheat pancakes without yeast

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

Recipe:

1. Measure out the required amount of buckwheat and wheat flour.
2. Sift and mix with salt and granulated sugar.
3. Beat in the eggs and mash 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, stirring the dough with a whisk each time.
5. Add melted and cooled butter into the batter and cover the bowl with a napkin.
6. Wait 30 minutes, during which time the dough will proof and 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 ready-made buckwheat pancakes from sticking together, coat them with butter.

Buckwheat kefir pancakes

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

Kneading the dough:

1. In the bowl you chose for kneading the dough, beat the eggs.
2. Add sugar with salt and kefir.
3. Mix everything well.
4. Sift the buckwheat flour and add to the remaining ingredients.
5. Using a whisk, beat the dough until homogeneous and only then pour in purified water in a stream. Continue 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 and take it by the handle.
2. Use a ladle to scoop the dough and pour it onto the bottom of the frying pan, which should be held at a slight angle.
3. The liquid mass, spreading, will form a round cake.
4. Fry the pancakes until dark on each side for 30-40 seconds. If you think the pancakes are too fragile, dilute a little wheat flour in water and add it to the dough.

Place the golden brown buckwheat pancakes on a plate and, while they are hot, call your loved ones to the table.

Quick buckwheat pancakes

List of ingredients:

100 g each of buckwheat and wheat flour; 2 glasses of whole milk; 0.5 teaspoons 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 of lean refined oil.

Preparation:

1. The technology for kneading dough is not complicated. Follow the description and you will get great results. So, sift both types of flour into a bowl and mix with a whisk.
2. Heat the milk slightly and pour it into the flour, kneading the mixture to a consistency similar to thick, fatty 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 and add baking soda. A reaction occurred resulting in foam.
5. Add the liquid to the dough and stir.

You can fry pancakes with buckwheat flour. If you are interested in recipes for gravy, frying and other delicacies that go with buckwheat pancakes, read the article further.

What is served with pancakes cooked 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 the best additions to them are fried fish, mushrooms and other products.

"Five Minute"

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

You need:

1. Wash the mushrooms, dry them with a paper towel 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 ingredients in vegetable oil and add salt.

Serve the finished frying in a separate bowl, everyone will take as much as they need. Sour cream would be a good addition; it is also placed 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 delight them with a small culinary masterpiece.

My video recipe

Eating the same pancakes the whole Maslenitsa week is too boring, so I decided it was time to come up with something new and experiment. I’ve been wanting to cook something with gluten-free flour for a long time, and this is how buckwheat pancakes with milk turned out!

About half a year ago, I became interested in the history of cooking and started reading old Soviet books like Elena Molokhovets’ “Gift for Young Housewives” and William Pokhlebkin’s “The Great Encyclopedia of Culinary Art.” Very interesting, by the way! It was from there that I learned that pancakes made from buckwheat flour are a classic of Russian cuisine. True, they are prepared with yeast. When choosing a recipe, I knew for sure that I wanted to make yeast-free buckwheat pancakes. Why eat yeast if you can do without it? Almost all sources said that buckwheat flour should be taken in half with wheat flour. This is due to the fact that buckwheat contains no gluten at all. Although there are so-called Breton buckwheat pancakes (originally from France), where the dough is kneaded without adding wheat flour, and water is added instead of milk. This dough should stand in the refrigerator for a day, can you imagine? Maybe I'll make them someday!

The first time I simply took buckwheat and ground it in a coffee grinder, although it didn’t do its job very well, and the grind turned out to be quite coarse. At first I thought that this was the reason for the inhomogeneity of the test, but it turns out not. Next time I made these pancakes with store-bought buckwheat flour, and it turned out the same. Apparently, this is a feature of this type of flour, and a lot depends on its quality. All sources of information say that when preparing pancakes, liquid ingredients should be added to dry ones, and not vice versa. However, I still couldn’t achieve uniformity: in the end I just rubbed the finished pancake dough through a sieve, and it turned out great! What do you think about this? How are you doing with pancake dough?

There is such an amazing aroma in the kitchen while preparing these buckwheat pancakes! These pancakes go well with savory fillings: fish, meat, mushrooms. I suggest serving buckwheat pancakes with ham and cheese: also very tasty! I like it when the pancakes turn out thin, and the second time I managed to find the right proportions of flour and milk. A good alternative to ordinary millet pancakes. I hope you enjoy it too!

From the specified amount of ingredients I got 13 pancakes. Pancake pan 22 cm in diameter.

Ingredients:

For pancakes

• 125 g wheat flour
• 125 g buckwheat flour
• 650 ml milk
• 2 eggs
• 1 tsp Sahara
• 1/2 tsp. salt
• 70 g butter

For filling

• ham (ideally beef)
• Edam cheese

Cooking method:

Pancakes

1. Sift both types of flour into a bowl and mix.
2. Warm the milk a little. Stirring constantly, slowly pour the warm milk into the flour mixture. Try to make sure there are no lumps.
3. Beat the eggs with a whisk with sugar and salt and add to the dough, stir.
4. Melt the butter and, stirring constantly, pour into the pancake dough. It should turn out homogeneous (without a single lump!) and runny. If the dough is thick, add a little more milk. Do this in small batches until you get the consistency you want.
5. Cover the bowl with cling film and let the dough rest for 30 minutes.
6. Bake pancakes in a hot frying pan greased with vegetable oil.

Filling

1. Cut the ham into thin slices, grate the cheese on a coarse grater.
2. Place ham on a hot pancake, sprinkle cheese on top, roll up and serve.

Notes:

• To keep the finished pancakes warm, cover them with foil.
• If there are still lumps left, rub the dough through a sieve. This way it will turn out smooth and uniform: everything is as it should be! :)

Bon appetit!

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

It just so happened that wheat flour, familiar to modern people, has been considered a noble product in our territories from time immemorial. It was expensive to make everyday dishes out of it. So pancakes were baked from cheaper types of flour: rye, oatmeal and even pea. But buckwheat pancakes have always been the most popular, because with what with what, and problems with buckwheat in Russia did not arise so often.

Ingredients:

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. Stir and add buckwheat flour.

3 . Stir so that there are no lumps.

4 . Peel the raw potatoes and cut them in half. Prick half with a fork. Dip in vegetable oil and grease the pan. This method was passed down to me from my grandmother, it is very convenient because you don’t waste a lot of oil, the pancakes don’t burn and don’t turn out too greasy.

5 . Grease a hot frying pan with vegetable oil (in the manner described above). Reduce heat to medium. And pour a small ladle of pancake batter onto it, distributing it evenly over 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 from below. Turn the buckwheat pancakes carefully when there is no batter left on top (see photo), they are crumbly and break easily.

Delicious buckwheat pancakes are ready

Bon appetit!

About the benefits

Even small children know about the benefits of buckwheat. Hearing the name of this cereal, the first association is iron. This is true! But buckwheat is not rich in iron alone. It also contains other minerals necessary for humans. It also contains a lot of vitamins. But what it doesn’t contain is not particularly healthy gluten, which is “in bulk” in wheat flour. And a large amount of this substance is not very good for our body, as modern research in the field of medicine shows. After all, many people, without even suspecting it, 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 this from childhood.

First, about where to get buckwheat flour. In some supermarkets you can find it 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 regular buckwheat and resins in a coffee grinder or blender. Only first it is advisable to sort out the cereal.

To make buckwheat pancakes, you must first sift the flour. This action is recommended to be carried out with any flour. This makes the finished product much fluffier, since the flour has time to become saturated with oxygen.
To prevent the flour from clumping and to disperse better in the dough, it is better to use salted water to dilute it. To do this, just dilute the amount of salt required according to the recipe in the specified amount of water.

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

Buckwheat pancakes need to be fried in a very hot frying pan. In this case, you should not pour oil into the frying pan. It's better to just lubricate it. Half an onion dipped in a container with vegetable oil works well for this. This lubricant will not only prevent the pancakes from burning, but will also give the finished dish additional flavor.

Classic recipe (with yeast)

This recipe can truly be called 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. The following products will be needed for such baking:
buckwheat and wheat flour – 300-350 g each;
milk – 4 glasses;
eggs – 3 pcs.;

yeast – 1 sachet;
butter – 50 g;
salt - to taste.
Heat one glass of milk slightly (approximately to 37-38°C), and boil two glasses. Dissolve yeast in warm milk with a little sugar. Pour hot milk into a large bowl with sifted buckwheat flour and stir thoroughly so that there are no lumps. When the flour brewed in this way has cooled slightly, pour the prepared dough into it. Mix the mixture thoroughly again and leave for a couple of hours, covering with a lid or at least a towel.

Grind the egg yolks with sugar. Beat the whites separately until foam forms. Pour wheat flour, salt into the infused dough, add egg yolks, the last glass of warm milk and melted butter. Mix the mass thoroughly. The result should be a standard pancake dough, reminiscent of thin sour cream in thickness. All that remains is to beat the egg whites into it and leave it alone for another couple of hours. After this time, you can start preparing pancakes.

Buckwheat pancakes without milk and eggs

Custard buckwheat pancakes are, of course, good, but they take a long time to make. If you have time, but not much of it, then it’s better to stick with the regular yeast version. By the way, this method is also interesting because it is considered lean, since it contains neither milk nor eggs. The following products are needed for such pancakes:
buckwheat and wheat flour - 1 cup each;
water – 750 ml;
sugar – 2 tablespoons;
dry yeast – 1 sachet;
salt - to taste.
Combine all bulk products, add water and stir thoroughly to obtain a homogeneous mass. Place the container with the dough somewhere warmer for two hours. During this time, the dough will become covered with bubbles and rise, incl. You need to take more dishes so that it doesn’t “run away”. That's the whole process. All that's left is to fry the pancakes.
By the way, in this recipe, instead of water, you can use various decoctions. It turns out very tasty and unusual.

Buckwheat pancakes with kefir

Pancakes are made from buckwheat flour without yeast. In this case, you can knead the dough with milk. But it tastes better if the pancake base is prepared with kefir. What do you need for these pancakes? Yes, almost everything too:
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 the dough bowl, add soda to it and mix, then add eggs, butter, sugar and salt. Mix the resulting base thoroughly again. Then add the pre-mixed buckwheat and wheat flour to the liquid ingredients. Continue stirring the mixture until the resulting dough becomes homogeneous. That's it, you can fry it.

Recipe without wheat flour (gluten free)

All of the above recipes for pancakes made from buckwheat flour also included a wheat variety of this product. This is done so that the dough becomes more sticky and the pancakes do not “break”. However, adding a wheat milling product to buckwheat pancakes is not at all necessary. You can do without gluten. 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 out one glass of milk from the total quantity 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 dough base and place in a warm place for 2-3 hours. By the way, when choosing dishes, you need to take into account that during the process of rising, the dough will increase quite significantly in volume. After the specified time, add egg yolks, butter, brought to a liquid state, and salt into the dough base. Mix the dough thoroughly, then add the rest of the milk and the egg white, beaten until foamy. After thorough mixing, you can start preparing buckwheat pancakes.

What to serve buckwheat pancakes with

Unlike standard pancakes, a dish based on buckwheat flour is completely incompatible with sweet fillings. But their taste is perfectly emphasized by salty foods: bacon, red fish, caviar, mushrooms.
Buckwheat pancakes will also go well with various fried pancakes, for example mushroom pancakes. To prepare such a filler you will need to take:
mushrooms – 300 g (you can take wild mushrooms, or champignons);
carrot – 1 medium root vegetable;
onion – 1 medium-sized head;
sour cream – 1 tablespoon;
vegetable oil - for frying;
salt, pepper - to taste.
This frying is incredibly easy to do. Cut the mushrooms into small pieces, the onions into small cubes, and grate the carrots on a shredder. Place the prepared products in a saucepan with heated oil, add sour cream, pepper and salt to taste. Cook, stirring regularly until the carrots soften. Typically this process takes no more than 15-20 minutes.
The resulting fry can be placed in a separate plate, and next to it can be placed a gravy boat with sour cream, and, of course, a plate with the main dish - buckwheat pancakes.

Video recipe from Yulia Vysotskaya “Buckwheat pancakes with salmon”

Buckwheat pancakes are what I wanted to surprise my family with on the second day of Maslenitsa! Recently I came across buckwheat flour on the counter, and on the back of the package there was a recipe for buckwheat pancakes. Therefore, it was decided to bake buckwheat pancakes for Maslenitsa. I served buckwheat flour pancakes in a sweet version - with honey and melted butter, and in a savory version - stuffed with soft, tender Riccotta cheese and herbs. Both versions of buckwheat pancakes were very tasty!

Buckwheat pancakes

Buckwheat flour is much healthier than wheat flour and does not contain 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 baked goods.

I didn’t bother looking for a special recipe for buckwheat pancakes; I repeat, I took it from a package of Uvelka buckwheat flour. As they say, trust, but verify! The specified liquid (milk and water) in the recipe was not enough; it turned out to be a very thick pancake batter, like 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 presenting an adjusted recipe for buckwheat pancakes.

For the recipe for buckwheat pancakes you will need

How to cook buckwheat pancakes

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

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

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

Gradually add mixed buckwheat and wheat flour to the liquid and knead the liquid pancake dough. At the end of kneading, add vegetable oil. Since I was baking pancakes using this recipe for the first time and it indicated 2.5 glasses 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 out lumps. Then dilute the thick dough, like pancakes, with the required 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 came out well, I baked them in two small-diameter frying pans,



This recipe yielded a stack of buckwheat pancakes as in the photo:



You can get approximately 35 pancakes from buckwheat flour when baking them in a small-diameter frying pan.

While the pancakes are baking, at the same time or before starting baking, you need to prepare honey and butter. Melt them over very low heat, a water bath or a radiator until liquid, but under no circumstances boil! To heat 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:

I prepared stuffed buckwheat pancakes, or rather a roll, with cheese filling. I spread soft Riccotta curd cheese in an even layer on a buckwheat flour pancake, add a little salt, sprinkle with herbs and roll it tightly into a roll.



Try and bake delicious yeast-free buckwheat pancakes using 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,
• Warm liquid (I took equal parts milk and water) - 5 glasses (regular),

For sweet syrup:

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

For the cheese filling in buckwheat pancakes:

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

Skilled housewives bake all sorts of pancakes for Maslenitsa: from wheat and rye flour, from corn and pea flour, rice, and oatmeal. And a traditional delicacy, which from time immemorial in Rus' was respected and served as a real table decoration, were buckwheat pancakes.

Today they are considered almost a delicacy and are prepared quite rarely. On the one hand, this is due to the fact that you can’t always find buckwheat flour on the store shelf, and you shouldn’t grind the grain yourself in a coffee grinder. On the other hand, for some reason not every cook succeeds in making pancakes made from buckwheat flour. But if you follow all the cooking technology, the pancakes will turn out great: fluffy, soft, with holes.

• It is noteworthy that it is unlikely that it will be possible to cook buckwheat pancakes without wheat flour. Buckwheat flour does not contain the required amount of gluten, and the pancake just made from it will simply fall apart. That is why almost every recipe includes equal amounts of wheat and buckwheat flour.
• In all other respects, these amazingly tasty dark-colored pancakes are not much different in preparation technology from others: they are made from both unleavened and yeast dough, with milk, water or kefir.

Delicious buckwheat pancakes are a must-have for Maslenitsa, when you get pretty tired of regular wheat pancakes. They can be served with a salty filling, such as mushroom, fish or meat, or with a sweet filling, such as fruit or jam.

Buckwheat pancakes with milk

Traditional buckwheat pancakes are prepared with milk and always with the addition of yeast. In this case, they turn out not only soft, but also “spongy” and fluffy.

In Rus', they were most often served with a salty filling, for example, sour cream and mushroom sauce, or not stuffed at all, but a high pile of pancakes was laid out in front of the guests and everyone was given the opportunity to choose for themselves what to flavor the food with: caviar, cottage cheese, salted fish.

Ingredients:

Preparation:

It is best to grease the top of the finished pancakes with butter and serve them separately from the filling. They are best combined with caviar, sour cream, and salted mushrooms. If the filling is sweet, then it is better to add more sugar to the dough in advance.

How to cook buckwheat pancakes - video

Advice! It is best to fry buckwheat pancakes in a non-stick frying pan, without greasing it at all, and add the latter one spoon at a time to the dough as it decreases, but in no case stirring. If you use a cast iron frying pan, then it must be thick-bottomed, and oil should not be poured onto it, but rather spread in a thin layer using a silicone brush. And to prevent the pancakes from becoming brittle, when frying on the first side, it is best to cover the pan with a lid.

Lenten buckwheat pancakes

Buckwheat pancakes on water can be eaten both during Maslenitsa week and after it, when Lent begins, because they are made without eggs or milk. They turn out no less tasty, delicate, crispy. It will take a lot of time to prepare; more precisely, it is better to prepare everything in the evening and fry the pancakes in the morning.

Ingredients:

Preparation:

These pancakes must be served with tea, not forgetting honey and jam.

Pancakes with buckwheat porridge

Pancakes with buckwheat can be prepared if you only have cereal on hand, but you haven’t been able to find flour. It’s worth saying right away that they taste practically no different, but to prepare them you will need a blender.

Ingredients:

Preparation:

Breton pancakes with apples

Buckwheat dishes are typical not only for Russian cuisine. For example, residents of the French province of Brittany are also not averse to enjoying it, but they do not cook porridge at all, but use buckwheat flour and bake pancakes or crepes from it, as they are called in France.

The recipe for French pancakes made from buckwheat flour is quite simple, and the dish is suitable for both breakfast and a hearty snack throughout the day. These pancakes are prepared both sweet, for example, with apples or pears, and with meat or egg additives.

Ingredients:

Preparation:

The filling for such pancakes can be prepared from pears, plums, or by mixing these and other types of fruits. A scoop of creamy ice cream or chocolate glaze would be a great addition to dessert.

Buckwheat pancakes with mushroom sauce

Pancakes with seasoning are already a hearty and complete dish in themselves, and high-calorie ingredients are most often used as filling: eggs, vegetable mixtures, minced meat, mushrooms. Buckwheat pancakes with mushroom topping are a typical dish of classic Russian cuisine. You can cook them with both wild mushrooms (ceps, honey mushrooms, boletuses) and champignons.

Ingredients:

Preparation:

Any buckwheat mushrooms with seasoning, for example, with a boiled egg and green onions, are made in the same way. They are best served with sour cream sauce, always with hot sweet tea.

Buckwheat pancakes with cottage cheese

Adults and children love pancakes with cottage cheese, of course, because it is a delicious dessert. And if you add fresh berries or fruits to the filling, the result will be simply delicious. The dough for such pancakes made from buckwheat flour is best made with kefir, then even without adding yeast they will turn out fluffy and soft.

Ingredients:

Preparation:

The finished dessert can be decorated with powdered sugar, poured over melted chocolate, and placed on top with a few fresh mint leaves.