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Buckwheat pancakes

Buckwheat Flour Pancakes

Easy-to-make pancakes from buckwheat flour. These buckwheat pancakes are wonderfully versatile: serve them for breakfast with jam, preserves, sour cream, or honey — or bring them to the table at lunch in place of bread, since they stand in for it beautifully.

Anna

Recipe author

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Composition / ingredients

Servings:

Buckwheat flour

100

Wheat flour

100

Kefir

1.5

Eggs

Sugar

Baking soda

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 7 % 3 g

Carbohydrates 77 % 33 g

185 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 45 min

Step 1:

Gather the ingredients. Sift both flours first. I used kefir with 3.2% fat and large eggs. I'll also add a pinch of salt, which is optional. I fry the pancakes in vegetable oil; how much you use is up to you and how your family likes them — crisp and browned or pale. Have a skillet ready. This was my first time making these, so I halved the recipe.
Step 2:

In a deep bowl, lightly beat the eggs with the sugar. Add the kefir and mix thoroughly. You can use more or less sugar, and add vanilla sugar if you like.
Step 3:

Add the buckwheat and wheat flours, along with the baking soda and salt. Mix into a batter — it will be fairly thick, like heavy sour cream. Let the bowl rest on the counter for 20–30 minutes.
Step 4:

Heat a skillet over medium-high. Pour in the vegetable oil, spreading it evenly across the bottom. Without stirring the batter, spoon or ladle it into the pan. The batter is stiff, so nudge it into rounds with the back of the spoon. Fry the pancakes on both sides until done, about 5–7 minutes.
Step 5:

Serve the buckwheat pancakes hot or warm. They're great with sour cream, jam, or honey — and a cup of freshly brewed tea or coffee.

This was my first time making buckwheat-flour pancakes — I'd worked with buckwheat flour before, but only for thin crêpes. Playing it safe, I halved the recipe, and the pancakes came out airy and delicious. Like the crêpes, they don't have a strongly pronounced buckwheat flavor, so next time you could bump up the buckwheat flour to bring it out more. My kids, though, weren't fans of this experiment with an unusual flour — they still prefer the classic all-wheat pancakes.