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Buckwheat custard pancakes with yeast and milk

Buckwheat Custard-Style Yeast Pancakes with Milk

Have you ever tried buckwheat pancakes? There are lots of recipes for pancake and blini batter — it can be plain or rich, unleavened or yeast-raised. These dishes are easy to make and just as fitting on a weeknight as at a holiday feast. A friend of my mother's, who has three sons, bakes a huge stack of pancakes on the weekend to last the whole week, and makes several kinds of fillings for them — sweet ones included — to suit each family member's taste. I learned this recipe from my mother: buckwheat custard-style yeast pancakes.

Annelly

Recipe author

Buckwheat custard pancakes with yeast and milk

Composition / ingredients

Servings:

Buckwheat flour

Milk

4.5

Yeast (dry)

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

Cooking method

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I make the batter 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 dissolved in a little water. I mix it all well and leave it in a warm place. One to two hours before cooking, I scald the batter with two cups of hot milk, add a tablespoon of salt, and let it rise a little more. Once the batter has risen, don't stir it. Cook the buckwheat pancakes in a lightly greased skillet. If you make them thin, you can cook them on just one side without flipping. Another plus of this recipe is that it contains no eggs.