Recipes of pancakes from buckwheat flour will not taste everyone. The taste of such pancakes, as in ordinary buckwheat, the flavor is appropriate, and the color is much darker than that of products from the usual wheat flour. But there are such pancakes and their fans, it was for them that we decided to put together some of the most interesting variations.
Pancakes from buckwheat flour - recipe for yogurt
For those who have not yet tried buckwheat pancakes, we recommend mixing pure buckwheat flour with a small amount of whole grain to smooth the pronounced buckwheat taste.
Ingredients:
- whole-grain flour - 65 g;
- buckwheat flour - 65 g;
- egg - 1 piece;
- kefir - 230 ml;
- water - 110 ml;
- vegetable oil - 35 ml.
Preparation
The scheme of preparation of such pancakes does not differ from kneading ordinary pancakes on wheat flour. First of all, both kinds of flour are joined together, you can add a little salt to them. Separately, eggs are beaten with water and kefir. If you do not want to lubricate the pan with oil during roasting, then pour a small amount of it directly into the dough. Mix the dry ingredients with liquids and leave the dough to stand for half an hour, so that the flour soaks up the moisture and the pancakes are not torn during roasting.
Pancakes with buckwheat flour
These buckwheat pancakes are cooked already without wheat flour, but because they are more fragrant and have a darker color. Among other things, they are ideal for lean menus , as they do not contain animal products.
Ingredients:
- buckwheat flour - 210 g;
- ground flax seeds - 10 g;
- starch - 5 g;
- honey - 15 g;
- water 590 ml.
Preparation
About half a glass of water, mix with the ground linseed seeds and leave for a few minutes until the mass becomes thick and viscous. Mix the flour with a little starch. In the rest of the water, dilute honey or any other selected sweetener. Pour the liquid into the flour, then add the linseed mixture and mix the ingredients well. Ready the dough fry in portions, pre-wiping the heated frying pan moistened with oil in a napkin.
Pancakes on buckwheat flour without yeast
Another way to smooth the vivid taste of buckwheat flour is to mix it with wheat flour, and also to sweeten a little. In the company of honey, such pancakes will taste to everyone.
Ingredients:
- buckwheat flour - 110 g;
- wheat flour - 45 g;
- milk - 235 ml;
- water 210 ml;
- eggs - 3 pieces;
- butter - 35 g;
- sugar - 5 g.
Preparation
First we mix both kinds of flour with each other. Separately, beat the eggs, sprinkling a little sugar on them and adding the melted butter. Connect the water and milk. Pour the egg mixture into the dry ingredients, and then add the liquid. Add the liquid in portions in order to avoid the formation of lumps. Ready pancakes from buckwheat flour on milk should stand for at least 15 minutes, after which you can begin to roast.
Recipe for pancakes from buckwheat flour on milk
Ingredients:
- buckwheat flour - 265 g;
- eggs - 2 pieces;
- butter - 25 g;
- milk - 475 ml;
- water 115 ml.
Preparation
If you want to make sweet pancakes, then beat the eggs with a little sugar, otherwise you can add a pinch of salt or even leave the foundation fresh. To the beaten eggs pour in the oil. Milk diluted with water and add the egg mixture. The resulting liquids in batches pour into the buckwheat flour, constantly mixing. When all the liquid is added, and there are practically no lumps in the test, start frying buckwheat pancakes in portions on a well-heated surface in portions. Ready-made pancakes can be supplemented with any desired filling or there is just so.