Thick buckwheat pancakes with milk

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Let's prepare the products.

2. STEP 2

   

   Break the eggs into a deep bowl, add sugar, salt, and soda. Beat well. You can use a mixer, a fork - whatever you like)

3. STEP 3

   

   Add milk. There is a secret - you can add a few spoons of mineral soda, the dough will be more airy, and the pancakes will have more holes. I didn’t have soda, so I beat it with a mixer until it formed bubbles)

4. STEP 4

   

   Beat until bubbles form) This will make the pancakes even more airy.

5. STEP 5

   

   In a separate bowl, mix buckwheat and wheat flour. Add to our dough and mix well so that there are no lumps.

6. STEP 6

   

   I always add 1-2 tablespoons of vegetable oil to the dough. then you will only need to grease the frying pan once and that’s enough)) It’s also very important - the frying pan needs to be heated very, very high! (It’s better to fry on a non-stick or cast iron pan). Then pour in a little oil and heat it up again.

7. STEP 7

   

   Pour one ladle into the frying pan and fry until done on each side. If necessary, grease the frying pan with oil.

8. STEP 8

   

   You can put a piece of butter on each hot pancake - it will be delicious))) Prepare your favorite drinks and enjoy)

9. STEP 9

   

   Bon appetit!

Comments on the recipe

tatyanochka2022

11.09.2023

5

I have long wanted to make pancakes from buckwheat flour. When I saw a recipe for thick buckwheat pancakes with milk, I immediately got to work. Due to the lack of milk, I kneaded the dough using the whey left over from making homemade cottage cheese. Otherwise I followed the recipe. My dough turned out to be very thick, like thick sour cream, chocolate-colored. It fit well on the frying pan, did not spread, and retained its shape. The pancakes took a little longer to bake than with wheat flour, as they turned out plump. I had to focus on their appearance, turn them over when bubbles appeared on the surface of the pancakes and the dough on top had already “set” well. The pancakes were well fried, and an appetizing crispy crust formed along the edges. They turned out with the taste and aroma of buckwheat, and also very soft and tender. Their texture is different from those we are used to. Buckwheat flour is not sticky, so a bent pancake breaks at the bend, and the dough may tear when turning the pancakes. Therefore, wheat flour is added to buckwheat flour. Thank you very much for the original recipe!

mother of a sweet tooth

11.09.2023

4.8

Thanks to the author for the original recipe! I myself have never cooked pancakes with buckwheat flour. But my mother-in-law tried to make it a couple of times, only the pancakes turned out to be a bit thick and they were already cold when I tried them, so I wasn’t particularly delighted then, although I love buckwheat porridge... But I look at your photo and understand: it will be necessary take a chance and try again, because everything looks very appetizing!

Marina Konfetka

11.09.2023

5

I've heard a lot about buckwheat flour, but I've never tried it. I’m putting the recipe in the book and will try it.