Pancakes with flaxseed flour
10 servings
50 minutes
Flaxseed flour pancakes are a delicate and aromatic treat that reflects the richness of Russian cuisine. Flaxseed flour gives them a pleasant nutty flavor, while the combination of wheat and rye flour makes the texture especially soft. Historically, flax seeds were valued for their health benefits, and their use in baking pays homage to healthy eating traditions. These pancakes are great for both sweet and savory fillings. Serve them with honey, jam, or sour cream to enhance their natural taste. During preparation, the batter rests to allow all the aromas to develop, and on the skillet, the pancakes rise to become airy and light. They are perfect for a cozy breakfast or family tea time, delighting with their taste and benefits.
1
Beat the eggs with milk, baking soda, salt, sugar, sour cream, and sifted flour until smooth. These proportions are enough for about 10 pancakes of medium diameter.
- Milk: 150 ml
- Wheat flour: 80 g
- Whole rye flour (stone-ground): 60 g
- Flaxseed (linseed) flour: 60 g
- Salt: pinch
- Sugar: 1 tablespoon
- Sour cream: 2 tablespoons
- Baking soda: 1 g
- Chicken egg: 3 pieces
2
Place the dough in the refrigerator or a cold place for 20 minutes.
3
Melt some oil in a heated pan, spread it over the surface, and pour the batter with a measuring ladle. The pancakes will rise and puff up like Indian flatbreads and will even look like chapati on one side (photos of both sides are attached to the recipe). Don't worry, that's how it's supposed to be.