Buckwheat yeast pancakes

6 servings

30 minutes

Buckwheat yeast pancakes are a delicate and aromatic treat with a slight tang, originating from traditional European cuisine. Buckwheat flour gives them a unique nutty flavor and airy texture due to the yeast dough. Historically, these pancakes were popular in Slavic countries where buckwheat is valued for its nutritious properties. They pair excellently with honey, sour cream, or jam and serve as a wonderful addition to breakfast or cozy tea times. They are made from long-fermented dough, making them especially soft and fluffy. These pancakes are not only tasty but also healthy since buckwheat flour is rich in minerals and vitamins. Try them hot straight from the pan, enjoying the subtle notes of buckwheat and creamy tenderness!

Energy value per serving

• Calories: 356
• Proteins: 14.3g
• Fats: 7.1g
• Carbohydrates: 60.7g

Ingredients

• Wheat flour: 1 glass
• Buckwheat flour: 3 glass
• Milk: 4.5 glass
• Salt: 1.5 tsp
• Dry yeast: 11 g

Cooking steps

1. For the test, mix flour, yeast, and 2 cups of milk, stirring until smooth.

   Required ingredients:

   • Wheat flour: 1 glass
   • Buckwheat flour: 3 glasss
   • Dry yeast: 11 g
   • Milk: 4.5 glasss

2. Place the dough in a warm place.

3. After 5 hours, add salt to the dough and pour in the remaining milk. Mix well.

   Required ingredients:

   • Salt: 1.5 teaspoon
   • Milk: 4.5 glasss

4. Pour the batter into a greased pan and fry the pancakes for 3 minutes on each side.