Yeast wheat-buckwheat pancakes
8 servings
90 minutes
Yeast wheat-buckwheat pancakes are a true culinary classic of Russian cuisine, rooted in ancient traditions. The combination of wheat and buckwheat flour gives the pancakes a special aroma and rich flavor with a hint of nuttiness. Yeast makes them airy and tender, while boiling milk added to the dough ensures softness and elasticity. These pancakes are perfect for breakfast or festive gatherings and can be served with honey, sour cream, jam, or caviar. Due to their nutritional value, they effectively satisfy hunger and provide a sense of comfort. Fluffy, aromatic, and slightly sweet, they become a true symbol of family meals and friendly gatherings.
1
Dissolve sugar in warm milk (0.5 liters), dissolve yeast, and mix in wheat flour.
- Milk: 1 l
- Sugar: 2 tablespoons
- Fresh yeast: 25 g
- Wheat flour: 400 g
2
When the dough rises, mix in buckwheat flour and beaten eggs, add salt.
- Buckwheat flour: 200 g
- Chicken egg: 5 piece
- Salt: 1 teaspoon
3
Place in a warm spot, let the dough rise once more, then pour in 0.5 liters of boiling milk, mixing vigorously to ensure it is evenly cooked throughout.
- Milk: 1 l
4
Add vegetable oil to the dough at the same time.
- Vegetable oil: 2 tablespoons
5
After a 10-minute rest, the batter is considered ready for making pancakes. It should have the consistency of liquid sour cream and spread well in the pan.
