Buckwheat pancakes
4 servings
45 minutes
Buckwheat pancakes are an ancient dish of Russian cuisine that embodies the warmth of home and the traditions of communal feasting. Their history dates back centuries when buckwheat was one of the most common grains. These pancakes have a rich nutty aroma and a light porous texture. They absorb butter well, becoming incredibly tender. Their uniqueness lies in their versatility: they pair harmoniously with savory fillings like salmon or cottage cheese with herbs as well as sweet ones like honey. Buckwheat pancakes are not just a treat but a symbol of hospitality and family gatherings that warm the soul and provide comfort. Each piece is a part of history infused with the flavors of the past and present.
1
Prepare all the ingredients.
2
Mix wheat and buckwheat flour, sugar, and salt.
- Wheat flour: 200 g
- Buckwheat flour: 200 g
- Sugar: 20 g
- Salt: pinch
3
Add an egg and part of the water, mix. Gradually pour in the remaining water and knead the dough to a consistency slightly thinner than sour cream.
- Chicken egg: 1 piece
- Water: 800 ml
4
Add baking soda and vinegar to the dough, and mix again.
- Soda: pinch
- Vinegar: 2 ml
5
Heat the pancake pan well and grease it with butter.
- Butter: 50 g
6
Pour a ladle of batter onto the hot skillet and fry until the edges of the pancake set.
7
Flip the pancake and cook it on the other side for about 30 seconds.
8
Proceed with the entire batter this way, greasing the pan as needed. Also, grease the finished pancakes with butter.
- Butter: 50 g
9
Serve ready buckwheat pancakes with salmon, cottage cheese with herbs and garlic, or with honey.