Buckwheat pancakes
6 servings
20 minutes
Buckwheat pancakes are a symbol of Russian cuisine, infused with the spirit of tradition and home comfort. Buckwheat flour has long been used in Russia to make tender and aromatic pancakes that feature a rich nutty flavor and fine texture. The combination of buckwheat and wheat flour results in soft pancakes with a slight density that holds fillings well—from sour cream and jam to savory additions like fish and mushrooms. Their slightly crispy edges and golden hue give them an appetizing appearance, while the rich taste makes them an ideal choice for breakfast or a cozy family dinner. The simplicity of preparation and versatility have made buckwheat pancakes a favorite dish on Russian tables, pleasing both gourmets and fans of traditional recipes.
1
Pour flour into a bowl, break in three large eggs. Whisking, add 50 ml of vegetable oil, milk, and 250 ml of water. Salt and mix everything until smooth.
- Buckwheat flour: 75 g
- Chicken egg: 3 pieces
- Vegetable oil: 80 ml
- Milk: 150 ml
- Wheat flour: 75 g
- Salt: 0.3 teaspoon
- Vegetable oil: 80 ml
2
Heat a wide skillet and pour a little vegetable oil into it. Pour a ladle of batter into the skillet, spreading it evenly across the bottom, and fry for thirty to forty-five seconds. Then flip it and fry for another half a minute on the other side. Repeat with all the batter.
- Vegetable oil: 80 ml
