Thin buckwheat pancakes
3 servings
30 minutes
Buckwheat thin pancakes are a refined blend of Russian tradition and the soft nutty aroma of buckwheat flour. Their origins trace back to ancient Russian cuisine, where buckwheat has always symbolized satiety and simplicity. Light and delicately flavored, they pair wonderfully with honey, sour cream, or berries. The key to their preparation lies in the balance of batter thickness: the thinner the batter, the more elegant the pancakes. They are perfect for both breakfast and a cozy family dinner. These pancakes are not just food; they embody true gastronomic comfort that awakens warm memories and a desire to savor every bite.
1
We do everything as usual. First, I sifted the buckwheat and wheat flour. We mix eggs with sugar and salt, then gradually add a little flour, add milk (100 ml) — alternate adding flour and milk to avoid lumps. The batter should have the consistency of liquid sour cream. We add melted butter. The thickness of the batter affects the thickness of the pancakes. The more liquid it is, the thinner the pancakes, but more skill is needed to cook them. If you see the batter is too thick, add a little water — the pancakes will be even softer.
- Buckwheat flour: 150 g
- Wheat flour: 100 g
- Milk: 500 ml
- Chicken egg: 2 pieces
- Sugar: 1 tablespoon
- Salt: 0.5 teaspoon
- Butter: 70 g
2
Heat a dry pan well and grease it with a piece of fat (or vegetable oil). Pour 2-3 tablespoons of batter, spreading it evenly. Fry on one side until holes appear, the pancake cooks even faster on the other side.
- Milk: 500 ml
