Lenten pancakes made from buckwheat flour
6 servings
120 minutes
Buckwheat pancakes are an ancient Russian dish known for their delicate texture and rich nutty flavor. Buckwheat flour gives these pancakes a unique aroma and light crumbly texture, while the yeast dough makes them fluffy and airy. Historically, buckwheat pancakes were popular among peasants as buckwheat was an affordable and nutritious product. These pancakes are perfect for fasting diets while maintaining a rich taste. They can be served with honey, jam, or mushroom sauce, enjoying their unique flavor nuances. Due to their simplicity in preparation and versatility, they remain a beloved dish in Russian cuisine.
1
Pour 1/2 cup of warm milk into an enamel pot and dissolve the yeast in it. Add another 1 1/2 cups of milk.
- Milk: 4.5 glasss
- Fresh yeast: 25 g
2
Gradually add 2 cups of flour to the pot with milk while stirring continuously.
- Buckwheat flour: 4 glasss
3
Mix the dough well to avoid lumps. Cover the pot with a towel and place it in a warm spot (near the central heating radiator).
4
When the dough rises, i.e., increases in volume by 2-3 times, add the remaining flour, milk, salt, mix well, and place it back in a warm place.
- Buckwheat flour: 4 glasss
- Milk: 4.5 glasss
- Salt: to taste
5
After the dough rises again, you can start baking pancakes. You need to scoop the dough from the pot very carefully to prevent it from collapsing. This affects the fluffiness and tenderness of the pancakes.
6
Grease the pan with one teaspoon of vegetable oil.
