Pancakes made from buckwheat flour - 12 cooking recipes

Unlike pancakes prepared with wheat flour, buckwheat ones have a denser consistency and almost complete absence of stickiness. It is because of this that housewives prefer to mix different types of flour to give pancakes fluffiness and tenderness. The usual proportions are one to one, but they can be changed to suit your needs (for example, take more buckwheat). There are fewer calories in buckwheat than in wheat (although not by much). Can also be mixed with corn, oatmeal or rye.

The liquid base for the dough can be anything: water, milk, kefir, fermented baked milk, yogurt, whey, yogurt, sour cream. Moreover, you can safely use already sour products - the pancakes will have a certain taste. Yeast or its absence also affects the taste and speed of cooking. Like regular pancakes, buckwheat pancakes can be sweet or savory, with or without fillings, thin or thick.

Pancakes made from ready-made buckwheat porridge are very tasty. To do this, you need to puree it with a blender, add eggs, liquid, sugar, salt, soda or baking powder. And then fry in a heated frying pan with oil in the same way as always - on both sides until golden brown. But you can’t do without wheat flour either - you’ll have to add it in any case. Or replace it with oatmeal.

Buckwheat pancakes are best served hot - they will be much tastier that way. You can add any sweet sauce, condensed milk, sour cream, chocolate or nut butter, or syrup. There is no need to grease with butter after frying - this is a leaner version of the dish. In addition, pancakes made from buckwheat flour are less prone to sticking than those made from wheat flour alone.