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Buckwheat and wheat flour pancakes

Buckwheat and Wheat Flour Pancakes

Want to eat well and eat tasty? Make buckwheat pancakes! Buckwheat flour is more nutritious than wheat flour, and there are plenty of ways to turn it into pancakes — just pick the recipe you want, and a delicious breakfast (or any other meal) will be on the table in no time. Serve buckwheat pancakes plain — with sour cream or a sauce, jam, sweetened condensed milk — or with a filling. For savory fillings, think sautéed mushrooms and onions, ground meat, fish, chopped hard-boiled eggs with green onion, cheese, red caviar, or whatever else you have on hand and love. Sweet fillings can be fruit and berries.

wella

Recipe author

Composition / ingredients

Servings:

Buckwheat flour

Wheat flour

Water

0.7

Vegetable oil

Dry yeast

0.25

Salt

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 22 % 8 g

Carbohydrates 64 % 23 g

177 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 25 min

Step 1:

The recipe calls for two kinds of flour because a blend gives you tastier pancakes that are also easier to work with — buckwheat flour on its own can be finicky. You can try making them with buckwheat alone later, but you'll have to work fast so the flour doesn't clump in the bowl. So, first sift the buckwheat flour.
Step 2:

Then sift in the regular wheat flour.
Step 3:

Add a small pinch each of salt and sugar to the mixture.
Step 4:

Mix the dry ingredients, make a small well in the center, and crack an egg into it.
Step 5:

Now work the egg into the flour and mix it well. A plain fork is best for this — and don't drag out the process.
Step 6:

Dissolve the dry yeast in a little warm water.
Step 7:

Stir it and add it to the batter. Grab a whisk or a mixer.
Step 8:

Now beat the batter however is easiest for you, pouring in the remaining water a little at a time. Keep an eye on the consistency and stop adding water once it looks right!
Step 9:

Let the batter rest a bit so the yeast wakes up. Then heat the pan good and hot, grease it with oil, and start cooking the pancakes, swirling the batter evenly over the whole surface. Only flip once little holes appear across the surface of the pancake.

A few more tips. Don't trust store-bought buckwheat flour? Grind buckwheat groats in a coffee grinder. Be sure to sift both flours. For sturdier pancakes, you can add a little starch to the batter along with the flour. Buckwheat pancakes can be made with kefir or milk, with or without yeast. Instead of mixing the salt and sugar in with the flour, you can dissolve them in a little liquid first. Adjust the sugar to taste — a bit more if you're serving the pancakes with something sweet, less if not. To keep the pancakes from sticking, add vegetable oil or melted butter to the batter. If you use pure buckwheat flour, the batter swells quickly and a lot, so thin it with water or milk to get a pourable, pancake-like consistency. A nonstick or cast-iron pan works best.