Yeasted Buckwheat Pancakes with Milk

An original pancake recipe worth keeping — and so tasty!

Recipe author

Servings:

Buckwheat flour

200

Eggs

Water

1.25

Milk

1.25

All-purpose flour

Sugar

Fresh yeast

Butter

Vegetable oil (for frying)

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 21 % 7 g

Carbohydrates 62 % 21 g

174 kcal

GI: 9 / 0 / 91

Cooking method

Combine the water and milk with 3 tablespoons of the sugar and the salt. Bring to a boil, stir in the buckwheat flour, then set aside to cool until just warm. Sift the all-purpose flour into a deep saucepan and make a well in the center. Into the well go the crumbled yeast and the remaining sugar; work them together with warm milk. Cover the batter with a clean towel and let it rest about 10 minutes, then combine it with the buckwheat mixture. Separate the egg whites from the yolks. Stir the yolks into the batter along with the melted butter. Beat the whites with a mixer until foamy and fold them in as well, then let the batter rise for about half an hour. On a hot pancake pan, cook palm-sized buckwheat pancakes. That's it — serve them with any jam you put up for the winter or picked up at the store. A friend taught me these incredible buckwheat pancakes; she must have several hundred pancake recipes in one enormous notebook. I liked them so much that I make them at least a couple of times a month, sometimes more — especially at the end of winter, to use up the last of the jam. This amount of batter makes about a dozen and a half pancakes.