Buckwheat Flour Pancakes with Assorted Berries
4 servings
60 minutes
Buckwheat pancakes with berry assortment are a refined dish of Russian cuisine that combines tradition and modern taste. Buckwheat flour gives the batter a light nutty hue and soft texture. The pancakes are delicate, slightly airy, with a thin crust, perfectly complemented by fresh berries, cream, and cottage cheese cream. This sophisticated combination of sweetness and slight acidity makes the dish ideal for breakfast or festive treats. Historically, buckwheat flour was widely used in Russian cuisine due to its nutritional value and unique flavor. Pancakes can be served in a sweet version with fruits or with savory additions like mushrooms or fish, making them a versatile and harmonious treat.
1
Beat the eggs with sugar and salt.
- Chicken egg: 3 pieces
- Salt: to taste
- Sugar: to taste
2
Add milk.
- Skimmed milk: 500 ml
3
Add both types of flour and mix to avoid lumps.
- Buckwheat flour: 115 g
- Wheat flour: 215 g
4
Add vegetable oil and mix again.
- Vegetable oil: to taste
5
Lightly grease the pan with vegetable oil, place it on the heat and heat it up.
- Vegetable oil: to taste
6
Cook pancakes on both sides (better to use a cast iron skillet).
7
Serve with berries, cream, and whipped cottage cheese. Alternatively, mix these ingredients to make a delicious cream for pancakes.
- Fresh berries: to taste
- Single cream 10% fat: to taste
- Fat-free curd cheese: 100 g
8
Pancakes can be served with savory toppings, such as mushrooms or fish.
