Buckwheat custard pancakes with yeast and milk

Have you ever tried buckwheat pancakes? There are many recipes for dough for pancakes and pancakes. The dough for pancakes and pancakes can be simple and rich, unleavened or yeast. These dishes are easy to prepare. Such food is appropriate on weekdays and at festive feasts. For example, one friend of my mother, who has three sons, bakes a huge stack of pancakes for the whole week on weekends and makes several types of fillings for them, including sweet ones, to the taste of each family member. I learned this recipe from my mother, a recipe for buckwheat custard pancakes with yeast.

Annelly

The author of the recipe

Buckwheat custard pancakes with yeast and milk

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 8 % 3 g

Carbohydrates 75 % 30 g

176 kcal

GI: 10 / 0 / 90

Step-by-step cooking

Cooking time: 8 h 40 min

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I put the dough for these pancakes 6-8 hours before serving. I take four cups of buckwheat flour, two and a half cups of warm milk and 1 tablespoon of dry yeast diluted in a small amount of water. I mix everything well and leave it in a warm place. 1-2 hours before baking pancakes, I boil my dough with two glasses of hot milk, add a tablespoon of salt, and let the dough come up a little more. When the dough has come up, you do not need to mix it. I bake buckwheat pancakes on a greased frying pan. If you bake pancakes thin, then you can fry them only on one side, without turning them over. Another advantage of this culinary recipe is the absence of eggs in it.