Buckwheat Flour Pancakes
4 servings
50 minutes
Buckwheat flour pancakes are a fragrant and nutritious dish of Russian cuisine, featuring a rich flavor with subtle nutty notes. Historically, buckwheat flour was widely used in Russia due to its availability and health benefits. These pancakes turn out tender, slightly porous, and pair excellently with sour cream, honey, or jam. They are perfect for breakfast or a light dinner and can also serve as a base for stuffed variations like mushrooms or cottage cheese. The simplicity of preparation makes them a great choice even for beginner cooks.
1
Sift buckwheat flour into a deep bowl, crack an egg and mix. Add salt and gradually pour in water while constantly stirring.
- Buckwheat flour: 300 g
- Chicken egg: 1 piece
- Water: 750 ml
2
Mix until a homogeneous dough is obtained.
3
Heat the pan and brush it with a small amount of vegetable oil. Pour 1 ladle of batter into the hot pan and fry for 2 minutes on each side.
- Buckwheat flour: 300 g