Buckwheat pancakes with vegetable stew
4 servings
60 minutes
Buckwheat pancakes with vegetable ragout are a delicate and nutritious dish of Russian cuisine that combines airy pancakes made from buckwheat flour and aromatic vegetable ragout. Buckwheat, long a symbol of home comfort and Russian tradition, gives the pancakes a rich nutty flavor and softness. The lightness of whipped egg whites makes the batter airy, while the tender ragout of carrots, zucchini, and onions adds pleasant sweetness and freshness to the dish. This meal not only warms the soul but also nourishes the body with beneficial substances, making it perfect for family breakfasts or cozy dinners. It can be served with sour cream or herbs to enhance its rich flavor.
1
We separate the whites from the yolks.
2
Mix milk with egg yolks until smooth.
- Milk: 200 ml
- Chicken egg: 4 pieces
3
We add flour, salt, and baking powder to the milk mixture.
- Buckwheat flour: 200 g
- Salt: pinch
- Baking powder (raising agent): 1 teaspoon
4
Whip the egg whites in a blender until a thick white foam forms. Gradually add to our mixture. Mix poorly so that the egg whites remain visible! This makes the pancakes airier.
- Chicken egg: 4 pieces
5
Fry 1.5 tablespoons on both sides in a pan.
- Vegetable oil: 200 ml
6
Slice the onion into half rings and fry. Cut the carrot into circles and the zucchini into cubes, add them as well. Cook on medium heat for about 20 minutes.
- Onion: 100 g
- Carrot: 300 g
- Baby courgettes: 300 g
7
Serve the pancakes topped with a spoonful of stew.
