Pancakes without eggs and milk from buckwheat flour
8 servings
60 minutes
Eggless and milkless buckwheat pancakes are a dish infused with the spirit of Russian cuisine and fasting traditions. Buckwheat flour gives them a delicate nutty flavor, while the use of mineral water makes the batter airy and porous. These pancakes are perfect for those following a plant-based diet or looking for a light and healthy version of a traditional dish. Their thin texture and slightly crispy crust harmonize well with sweet and savory fillings. They particularly reveal their flavor in tandem with pickled vegetables, creating a contrast between the softness of the batter and the spiciness of the additions. The simplicity of ingredients and preparation makes this recipe accessible, while the result is exquisite, reminiscent of culinary wisdom from the past.
1
Prepare all the ingredients.
2
Mix both types of flour.
- Buckwheat flour: 200 g
- Wheat flour: 150 g
3
Sift the flour through a fine sieve.
- Buckwheat flour: 200 g
- Wheat flour: 150 g
4
Add sugar and salt.
- Sugar: 1 tablespoon
- Salt: to taste
5
Pour in 1/3 mineral water and 25 ml of vegetable oil, mix the dough until there are no lumps. Let the dough rest for 20 minutes.
- Mineral water: 1.5 l
- Vegetable oil: 60 ml
6
Add the remaining water just before the hottest part.
- Mineral water: 1.5 l
7
Add 25 ml of vegetable oil and mix the dough again: it's important not only to avoid lumps but also not to release gas bubbles due to overly thorough mixing. It's easiest to do this with a silicone spatula.
- Vegetable oil: 60 ml
8
Heat the non-stick pan and grease it with vegetable oil.
- Vegetable oil: 60 ml
9
Fry the pancakes on both sides over low heat until golden brown. The batter is very delicate, so it needs to set completely before flipping to avoid tearing. You can use two pans and flip the pancake onto an empty pan. Once cooled, the pancakes will become more stable and won't tear.
10
Can be served with anything, but it's best with pickles.
- Pickled vegetables: to taste