Pancakes made from buckwheat flour are a dish for which Russian cuisine has been famous for centuries. Delicate, thin pancakes of a beautiful coffee shade are an excellent alternative to the usual baked goods. At the same time, buckwheat pancakes retain everything for which buckwheat is valued. Preparing them is no more difficult than classic pancakes. Try this once, enjoy the original taste - and you will want to bake buckwheat pancakes again and again. You can choose the recipe based on your preferences and the products that are available.
Buckwheat pancakes without yeast
Ingredients:
Preparation:
Mix sifted wheat and buckwheat flour. Add salt and sugar. Grind this mixture with eggs and pour in a few tablespoons of milk. Mix thoroughly to get rid of lumps. Gradually, in small portions, pour in the remaining milk, stirring thoroughly each time. You should get a fairly liquid, homogeneous dough.
Add melted butter to the prepared dough, mix again and leave to rise for about 30 minutes.
It is best to bake buckwheat pancakes without yeast in a dry pancake pan. They “fly” over it perfectly, quickly frying to a golden brown color and not sticking at all.
After removing each pancake from the pan, coat it with butter. In this case, the pancakes laid out in a stack will not stick together.
Buckwheat yeast pancakes
Ingredients:
Preparation:
Let's start preparing yeast buckwheat pancakes with dough. To do this, heat the milk to 38-40°C and pour it into a large bowl. We dilute yeast in this milk, add all the sifted wheat flour and add 3 tbsp. spoons of buckwheat flour. Mix the resulting mass thoroughly, cover the bowl with a towel and leave in a warm place for about an hour.
When the dough is ready, add the remaining milk to it (pre-heat it to 40 ° C), salt and sugar, yolks, melted butter and all the buckwheat flour that is left. Again, knead very thoroughly, cover and leave for another hour and a half.
Beat the egg whites until foamy, add them to the risen dough and carefully mix from top to bottom into a homogeneous mass. Now the yeast buckwheat pancakes are ready for baking!
Bake them by pouring a small portion of batter into a hot, greased frying pan over medium heat. Turn over carefully: buckwheat flour does not contain gluten, so pancakes made from it are very fragile. Fry each side until golden brown and serve the pancakes while they are still hot.
Buckwheat pancakes “Princely”
Of course, these buckwheat pancakes without wheat flour are adapted to modern ingredients. In particular, the recipe uses yeast. But in general, it is quite possible that it was precisely these pancakes made from buckwheat flour that the Russian princes treated guests to at their feasts. 
Ingredients:
- buckwheat flour - 150 g;
- milk - 1.5 cups;
- dry yeast - 1 teaspoon;
- melted butter - 1 tbsp. spoon;
- eggs - 1 pc.;
- sour cream - 1 tbsp. spoon;
- sugar - 1 tbsp. spoon;
- salt - 1/3 teaspoon.
Preparation:
Pour yeast and sugar into a glass of warmed milk. Leave for 5-10 minutes for the yeast to swell, then stir the mixture until smooth.
Pour the yeast base into a wide bowl and add flour there. Add sour cream and rub so that there are no lumps. Wrap the bowl tightly in a blanket and leave in a warm place for 2-3 hours. Consider the volume of the container in advance, because the dough will actively rise.
When the dough has risen, add the egg yolk, salt and butter. Stir until smooth and dilute with the remaining milk. The result should be a batter that will form thin pancakes.
The last step remains: beat the egg white into a thick foam and carefully fold it into the dough.
Bake in a hot frying pan, greasing the finished pancakes with butter.
These pancakes made from buckwheat flour are crispy and quite dense.
Buckwheat pancakes with kefir
Ingredients:
Preparation:
In a separate bowl, beat the eggs. Add kefir, salt and sugar to them. Mix everything well and add sifted buckwheat flour. Rub so that there are no lumps. Gradually add water, stirring the whole mass each time. The result should be a fairly liquid pancake batter.
Grease a hot frying pan little by little and bake pancakes. If you think that buckwheat pancakes without wheat flour are not elastic enough, add it in a 1:1 ratio with buckwheat.
Whatever recipe you choose, buckwheat pancakes can be prepared with a filling - sweet or meat, mushroom, fried vegetables. You can serve them as an independent dish, stacking them when baking. When the whole stack is ready, invite your family to the table to try an unusual dish - aromatic and invariably tasty Russian buckwheat pancakes!
Do you want to surprise even more? Bake! Surprisingly easy to prepare, they are amazingly delicious!
Russian cuisine is very diverse in terms of baking, and the basis for preparing the dough can be completely different.
Buckwheat pancakes made with kefir are very popular; they have a slightly different taste and aroma from those made from wheat flour. Next, we will look at how to prepare this dish in different variations, and also get acquainted with the original ways of serving it to the table.
The benefits of pancakes made from buckwheat flour
Buckwheat flour has long been used in the cooking of Slavic peoples. It was valued not only for its taste, but also for the benefits it brought to the body. Due to its properties, this product must be included in the diet.
The composition of flour, as well as buckwheat grains, includes vitamins B, E, fatty acids and various minerals. It also contains a large amount of selenium, so it is considered a powerful antioxidant.
Pancakes made from buckwheat flour with kefir: a simple recipe
Ingredients
- - 0.5 tbsp. + -
- Buckwheat flour - 0.5 tbsp. + -
- Kefir – 200 ml + -
- - 2 pcs. + -
- - 0.5 tsp + -
- - 2 tbsp. + -
- - 1 tbsp. + -
- — for frying pancakes + -
How to cook pancakes with buckwheat flour step by step
Nowadays, most often, buckwheat flour pancakes are prepared with the addition of wheat flour. And all because preparing pure buckwheat pancakes requires the cook to have certain dexterity, experience and, of course, a desire to try something new.
The recipe we propose with 2 types of flour is quite simple, it is suitable even for beginners in cooking.
- Break the eggs into a separate bowl and then beat them with a mixer until foam forms.
- Add sugar, kefir and salt to the foamed eggs in small portions. We continue to work with the mixer (its speed should be low).
- Combine all the flour (buckwheat and wheat) together in another container, and then pour the flour mixture into the kefir-egg mass.
- Pour in water and knead the pancake dough. It should be moderately liquid so that it spreads well in the pan.
- Bake pancakes in a hot frying pan on both sides until brownish.
These pancakes can be eaten with jam or jam, and if desired, put sweet or savory filling inside.
Buckwheat pancakes on kefir with dried apricots
This cooking method involves using only buckwheat flour. It is advisable to use a fine grind to make the pancakes more tender.
Ingredients
- Kefir (low-fat) – 450 ml;
- Dried apricots (large fruits) – 6 pcs;
- Buckwheat flour – 100-150 g;
- Soda – 1 tsp;
- Vegetable oil - for frying.
How to fry pancakes with kefir and buckwheat flour
- We prepare the dried apricots - pour boiling water over them and steam thoroughly. Then drain the water and finely chop into small pieces.
- Mix flour, kefir and soda in one bowl, whisk everything with a whisk. The dough should have a uniform texture.
- Add dried apricots to the dough and mix everything again.
- Heat the frying pan thoroughly and pour a small amount of fat into it. Using a shallow ladle, pour a portion of batter onto a hot surface and fry the pancake on both sides until it turns brownish. We do this with all the dough.
Serve the pastries hot or warm, if desired, topping them with thin jam or condensed milk.
Lenten pancakes are calorie-free, but you will learn how to find out the calorie content of pancakes or how to reduce it from our detailed articles.
Pancakes made from buckwheat flour with kefir and yeast
We immediately prepare these pancakes with the internal contents, i.e. with your favorite filling. This will give the baked goods a special aroma and taste, and, thanks to the yeast, they will turn out taller and airier.
Ingredients
- Kefir (fat) – 500 ml;
- Buckwheat flour – 300 g;
- Chicken egg – 1 piece;
- Yeast – 10 g;
- Walnuts – 50 g;
- Salt - to taste;
- Raisins (small) – 50 g;
- Sugar (beet) – 100 g;
- Curd mass (sweet) – 100 g;
- Butter - to taste.
Cooking yeast pancakes with kefir and buckwheat flour
- Take a deep bowl, pour sifted flour into it, pour in kefir and beat in the egg.
- Knead the dough, adding yeast, salt and sugar.
- The dough should be as thick as jelly. If it turns out to be thicker, then it would not be a mistake to add a little kefir.
- Place the raisins in a bowl and pour boiling water over them for about ten minutes. Then we throw the raisins into a sieve and chop them finely, grate the nuts (or grind them in a blender).
- We bake pancakes on a heated heat-resistant surface, greased with vegetable oil, on one side and the other.
- Place the finished baked goods on a plate and grease each pancake with a small amount of butter.
- Combine cottage cheese with raisins and nuts. We put the sweet mass on the pancake and wrap it in any convenient way: a roll, a triangle or an envelope.
Buckwheat pancakes with kefir are served immediately “piping hot,” but the dessert can also be served cold. If desired, they can be topped with jam, jam, condensed milk, or simply greased with butter.
Such pastries will go well with any filling - cottage cheese, cheese, meat, vegetables... But if you are wrapping a pancake with a savory filling, then you need to put a little less sugar in the dough than is written in the recipe ingredients. As for the rest, let your imagination run wild.
Bon appetit!
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
- Sift both types of flour into a bowl and mix.
- Warm the milk a little. Stirring constantly, slowly pour the warm milk into the flour mixture. Try to make sure there are no lumps.
- Whisk the eggs with sugar and salt and add to the dough, stir.
- 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.
- Cover the bowl with cling film and let the dough rest for 30 minutes.
- Bake pancakes in a hot frying pan greased with vegetable oil.
Filling
- Cut the ham into thin slices, grate the cheese on a coarse grater.
- 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!
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 pancake recipe 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:
- First, take care of the dough. To do this, heat half the milk and dissolve the crumbled yeast in it.
- Sift the wheat flour, mix with three tablespoons of buckwheat and pour into a bowl.
- 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.
- 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.
- Pour in the melted butter and add the remaining buckwheat flour.
- Leave the dough to rise for another 60-80 minutes.
- 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:
- 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.
- Mash the mixture with a spatula, add sour cream.
- 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.
- Separate the yolk from the egg, add it to the almost finished dough, followed by the butter and salt.
- 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:
- Measure out the required amount of buckwheat and wheat flour.
- Sift and mix with salt and granulated sugar.
- Beat in the eggs and mash the mixture with a spatula, adding 2-3 tbsp. spoons of milk.
- When the mixture becomes homogeneous, gradually pour in the rest of the milk, stirring the dough with a whisk each time.
- Add melted and cooled butter into the batter and cover the bowl with a napkin.
- 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:
- In the bowl you chose for kneading the dough, beat the eggs.
- Add sugar with salt and kefir.
- Mix everything well.
- Sift the buckwheat flour and add to the remaining ingredients.
- 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:
- Grease a hot frying pan and take it by the handle.
- 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.
- The liquid mass, spreading, will form a round cake.
- 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 sl. oils; 30 ml of lean refined oil.
Preparation:
- 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.
- Heat the milk slightly and pour it into the flour, kneading the mixture to a consistency similar to thick, fatty sour cream.
- Grind the salt and eggs in a separate cup, then transfer the mixture to a bowl.
- Dissolve citric acid in 10 ml of water and add baking soda. A reaction occurred resulting in foam.
- 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:
- Wash the mushrooms, dry them with a paper towel and cut into slices. You can chop the mushrooms into strips or cubes.
- Grate the carrots on a grater with large holes, and cut the onion into cubes.
- 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
Making wonderful buckwheat pancakes:
In a separate container, beat the eggs until they have a thick, slightly white consistency. Leave separately for at least 2-3 minutes. This way the egg mass is saturated with oxygen and, combining with the dough, makes it even more airy.
Add sugar, salt to warm (about 30-40 degrees) water and add buckwheat flour, stirring methodically with a whisk or fork. It is important that the water is really warm. Ground buckwheat has larger particles than “standard” wheat.
By the way, adherents of proper and healthy eating can not buy ready-made buckwheat flour in supermarkets, but make it themselves. You just need to “crush” the aromatic buckwheat in a coffee grinder. Simply and easily!
Pour the previously beaten eggs into the resulting mass. Mix everything thoroughly until completely homogeneous.
Heat the frying pan thoroughly with a small amount of oil. Pour one pancake portion with a ladle.
When the edges are browned, turn the pancake over to the other side. We fry it the same way. Buckwheat pancakes will become even more flavorful and tender if, when stacking them on top of each other, each layer is lightly moistened with butter. It is convenient to apply it directly with a fork.
You can serve buckwheat pancakes with anything: butter, condensed milk, jam, preserves, fresh berries, jelly, milk, etc. They will also be an ideal “container” in the form of an envelope for meat or mushrooms, if you do not make the dough very sweet .
