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Thick buckwheat pancakes with milk

Thick Buckwheat Blini with Milk

Pancakes with a whole new flavor—surprise the family! These are really tasty. If you're tired of plain buckwheat porridge but still want a hearty, delicious breakfast, this is it. The kitchen fills with an incredible aroma while they cook, and everyone lines up for the first batch. Just be sure to mix a little wheat flour in with the buckwheat, or you won't be able to flip them. Trust me, you'll want to make these every day, because one bite leaves you wanting more.

Angel

Recipe author

Composition / ingredients

Servings:

Buckwheat flour

200

Wheat flour

Milk (you may need a little more or less—adjust to the batter's thickness)

600

Eggs

Sugar

Salt

0.5

Baking soda

0.5

Vegetable oil (you may need more)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 7 g

Fats 28 % 10 g

Carbohydrates 53 % 19 g

196 kcal

GI: 16 / 0 / 84

Cooking method

Cooking time: 40 min

Step 1:

Gather your ingredients.
Step 2:

Crack the eggs into a deep bowl and add the sugar, salt, and baking soda. Beat well—with a mixer, a fork, whatever you like.
Step 3:

Add the milk. Here's a tip: a few splashes of sparkling mineral water will make the batter airier and the pancakes lacier. I didn't have any on hand, so I just beat the batter with a mixer until it was bubbly.
Step 4:

Whisk until bubbly—this makes the pancakes even airier.
Step 5:

In a separate bowl, combine the buckwheat and wheat flour. Add it to the batter and mix well so there are no lumps.
Step 6:

I always stir 1–2 tablespoons of vegetable oil right into the batter—then you only need to grease the pan once. It's also key to get the pan really, really hot (nonstick or cast iron works best), then add a little oil and heat it up again.
Step 7:

Ladle one scoop of batter into the pan at a time and fry until done on each side. Grease the pan again as needed.
Step 8:

Set a pat of butter on each hot pancake—so good! Brew up your favorite drinks and enjoy.
Step 9:

Enjoy!

You may need more milk—adjust as you go. Everyone's flour is a little different, so even the same recipe can turn out differently from cook to cook. These pancakes don't come out thin and see-through; they're different from the thin wheat-flour-and-milk crêpes we're used to. Buckwheat pancakes aren't as flexible—when you flip them or fold them into triangles, they tend to tear along the fold. It helps to keep the pan very hot and flip carefully; mine tore a bit too, but it doesn't affect the taste. Buckwheat baking is an acquired taste.