Pancakes Made From Buckwheat Flour On Water Recipes

Buckwheat is a unique grain, the benefits of which are difficult to overestimate. In Rus' it has been used as food for a long time. True, then housewives did not even suspect the rich vitamin and mineral composition of this seemingly most ordinary product. Flour was often made from buckwheat. But it was rarely used for baking bread. Usually, aromatic pies and muffins, homemade noodles and, of course, excellent buckwheat pancakes were prepared from such flour. Ruddy, tender and very fragrant, they are still very popular today in many countries around the world. You can prepare them in different ways.

Pancakes on the water

To begin with, it is better to try a version that uses a mixture of two types of flour. It is found most often in Russian cuisine. After all, as you know, buckwheat flour has little gluten, and pancakes can spread. In addition, in this way it will be possible to gradually get used to the unusual taste and aroma of the finished product. In this case, to make buckwheat pancakes you will need:

3 eggs;
5 tablespoons of wheat and 4 buckwheat flour;
8 grams of sugar;
3 grams of salt;
700 milliliters of water;
50 grams of butter.

Cooking buckwheat pancakes is, in principle, not difficult. To do this you need:

Beat the eggs well in a plate with a regular fork. It is not necessary to use a mixer here.
Add sugar and salt alternately.
Gradually add both types of flour.
Pour water over it all and mix thoroughly. The prepared mass should stand for about 20 minutes so that the buckwheat swells a little.
Melt the butter separately. After cooling, add it to the dough. With it, the dough will not stick to the pan. Mix everything again.
Fry the pancakes in a hot frying pan for two minutes on each side. Place the finished products in a stack, coating them with butter.

These pancakes are best eaten hot. If desired, they can also be stuffed. But this must be done before the products have cooled down.

Buckwheat pancakes “Quick”

This recipe will not take the housewife a lot of time to prepare.

Ingredients

buckwheat flour – 200 grams
wheat flour – 200 grams
milk – half a glass or 125 ml
egg - 3 pieces
butter – 4 tablespoons
citric acid (or weak vinegar solution) - a quarter teaspoon
salt - a quarter teaspoon
vegetable oil for baking – 30 grams

Preparation

Mix both types of flour in a bowl, add heated milk and thoroughly bring the resulting mass to the consistency of fairly liquid sour cream. Mix the eggs with salt in a separate bowl until foam forms, then pour into the mixture of milk and flour. Mix everything well, avoiding the formation of lumps. Dissolve citric acid in 1/4 of a teaspoon of water or take a weak solution of vinegar, add soda to it to quench it, pour into the dough. Mix all ingredients thoroughly and you are ready to bake pancakes.

Buckwheat pancakes in French

Residents of the northern regions of France consider buckwheat pancakes to be their real national dish. They are eaten with butter, cheese or fried mushrooms, washed down with fresh cider. This is how dear guests are still greeted in rural areas. The following main products are used to prepare flavorful pancakes:

300 grams of buckwheat flour;
1 egg;
a little salt (coarse);
0.7 liters of water.

The cooking process usually consists of two main stages:

First you need to knead the dough. To do this, first beat the egg and then mix it with flour. The resulting thick mass must be diluted with water, adding the required amount of salt to taste. After this, the finished dough is usually placed in the refrigerator for about half an hour.
Pancakes are baked in a well-heated frying pan. At the very beginning, it must be treated with oil. As soon as the product turns brown on one side, it should be turned over immediately. If the housewife decides to cook pancakes with filling, then at this moment you can immediately add the minced meat. Wrap directly in the pan.

Such pancakes are usually not prepared in large quantities. Considering the high calorie content of buckwheat flour, you won’t be able to eat a lot of it.

Buckwheat pancakes with added yeast

This recipe is all about creating fluffy and filling pancakes that are great for eating without adding unnecessary toppings. The main thing in this case is to make the dough correctly. To create it, slightly heat 200-300 ml of milk and stir 20 g of fresh yeast in it. Add sifted wheat flour (100 g) and a couple of tablespoons of ground buckwheat to the mixture. Mix the ingredients thoroughly and place the pan with a blanket or towel in a warm corner for an hour.

When the dough rises slightly, another 150-200 ml of warm milk, a pinch of salt, and a spoonful of sugar are added to the future buckwheat pancakes. Also add 2 tablespoons of melted butter, 3 chicken yolks and 300 g of kernel flour to the dough. Now the workpiece is kneaded again, covered and left for 1-1.5 hours.

A completely suitable dough requires only a single product - 2 egg whites. The whites are first whipped into a foamy mass, and then added to the dough and gently stirred from top to bottom. You can make your own pancakes in a hot frying pan with fat. They need to be turned over very carefully, otherwise they will tear.

Pancakes with milk

If you adhere to traditional technology, then to prepare delicious pancakes, it is better to use whole milk instead of water as a liquid base. The dough will be more homogeneous, and the finished product will be tender and soft. To bake buckwheat pancakes with milk, you will need:

2 eggs;
5 grams of salt;
100 grams each of buckwheat and wheat flour;
4 grams of sugar;
375 milliliters of warmed milk;
35 grams of any vegetable oil.

Cooking method:

Heat the milk.
Pour salt and sugar into it and wait until they are completely dissolved.
Separately, beat the eggs thoroughly.
Combine them with milk.
Add two types of flour, mixing them first.
Add oil. Mix the dough thoroughly.
Bake pancakes in a heated frying pan. Before doing this, do not forget to coat it with oil.

The result is excellent pancakes with a pleasant, barely noticeable coffee aroma. They can be eaten with fresh fruit, jam or topped with sweet syrup.

Thin buckwheat pancakes

Using original technology, you can prepare super-thin pancakes from buckwheat flour with milk. This recipe will require the following components:

300 milliliters of milk;
1 egg;
a pinch of salt;
some water;
130 grams of flour (buckwheat and wheat);
25-37 grams of sugar;
250 milliliters of boiling water;
vegetable oil.

Preparation of pancakes should take place in stages:

Yeast-free buckwheat pancakes: different recipes

To create truly thin pancakes and not spend extra time in the kitchen at the stove, the easiest way is to arm yourself with a classic option using products that any housewife has. And if you want to surprise your loved ones, then take note of “more interesting” pancake recipes.

Classic pancakes made with buckwheat flour

Selected quality natural buckwheat flour can be purchased here

Combine 100 g of wheat flour with 150 g of ground kernels and pour a large spoonful of sugar into it. Add a heaping teaspoon of salt and rub the crumbly mixture with 2 eggs. Pour in a couple of tablespoons of milk so that the dough sets slowly, but does not consist of lumps.

After repeated stirring, add another half liter of milk in small doses. Pour 70 g of melted butter into a homogeneous and liquid mixture. The prepared dough is usually infused for at least 30 minutes.

Buckwheat flour, which is included in recipes, makes pancakes dark. Therefore, they can be considered baked when the surface becomes golden-coffee. In this case, the oven is placed on a dry frying pan.

Buckwheat pancakes recipe

Kefir pancakes with fried onions

There is another rather interesting option. You can make buckwheat pancakes with kefir and add a little fried onion to them. The result is an excellent beer snack. Few ingredients are required for its preparation:

2 onions;
half a liter of kefir (low-fat);
2 eggs;
250 grams of buckwheat flour;
15 grams of vinegar;
200 grams of mayonnaise;
12 grams of baking soda;
half a glass of refined vegetable oil.

To make this snack you need:

Peel and finely chop the onion.
Fry it lightly in oil. You can add a little ground pepper for flavor. Transfer the processed onion to a separate plate.
Pour flour into a deep bowl.
Break the eggs into it, pour kefir over it all and mix well.
Add baking soda (quenched with vinegar).
Pour the batter in portions into the frying pan where the onions were fried and bake the pancakes on both sides.
Place finished products in a stack. In this case, each pancake should be covered with a thin layer of fried onions.

The result will be something like a layer cake. All that remains is to cut it into small pieces and eat with pleasure.

Pancakes on beer

Some are sure that buckwheat pancakes will turn out soft and fluffy only if they are cooked with yeast. But the problem is that they can’t always be found in the kitchen. What to do in such a situation? Practice shows that there are other options. For example, there is one original old recipe, according to which you can make incredibly tasty buckwheat pancakes without yeast, using beer as a liquid base. Cooking them is not difficult at all. The main thing is to have the following components available:

300 milliliters of beer and the same amount of whole milk;
120 grams of buckwheat and 190 grams of wheat flour;
2 eggs;
a pinch of salt;
40 grams of butter;
any fat (for baking).

Method for preparing pancakes:

First sift both types of flour, then mix with salt and pour into a deep bowl.
Make a small depression in the very center.
Pour preheated milk into it and break the eggs. Mix everything well. It is better to use a whisk for this.
Slowly pour in the beer without stopping stirring. The consistency of the dough should resemble fairly liquid sour cream.
Cover the bowl with a napkin (or towel) and leave it at room temperature for about 1 hour.
After the time has passed, melt the butter and add it to the almost finished dough. Mix everything thoroughly again.
Fry the pancakes in a hot frying pan, greased with fat. You should get a soft golden brown crust on both sides.

The pancakes turn out simply delicious. Moreover, the smell of beer is not felt in them at all.

And again buckwheat pancakes with kefir

Buckwheat pancakes with kefir are one of the dish options in traditional Russian cuisine. Nowadays, most housewives use wheat flour, so the recipes we are considering can be called exotic. We offer you several such methods, without yeast. Their peculiarity is that buckwheat flour contains almost no gluten and pancakes can easily tear. To prevent this, wheat is added. To make custard pancakes, we will need: ½ cup of buckwheat flour, one cup of wheat flour, granulated sugar - two tablespoons, salt - ½ teaspoon, kefir - two cups, boiling water - one cup and two chicken eggs.

Cooking process

Mix flour with salt and kefir, beaten eggs and granulated sugar. Mix everything thoroughly using a blender. Then we brew our mixture with a cup of boiling water and immediately begin baking a delicious delicacy. We should have fragrant and fluffy pancakes.

Yeast pancakes

For those who still want to try making buckwheat pancakes with yeast, you must first prepare the following basic ingredients for work:

½ cup buckwheat flour;
2 eggs;
one and a half glasses of milk;
25 grams of sugar;
5 grams of salt;
1 teaspoon dry yeast;
6 grams of soda;
25 grams of sour cream;
40 grams of melted butter.

How to make such pancakes? The process consists of several stages:

First you need to prepare the dough. To do this, heat the milk and then add sugar, yeast and sour cream. After this, add flour and mix well. The mixture should sit for about two hours. During this time it will increase significantly in volume.
Add salt, 1 beaten egg, butter to the dough and mix it all again.
Bring the remaining milk to a boil and add it to the dough along with soda.
Beat the white of one egg until foamy. Gently fold it into the dough using a regular spoon.
You need to fry pancakes in vegetable oil, adding it to the pan each time. During baking, the workpiece becomes fluffy and spongy.

After this, the finished openwork pancakes should be stacked on a plate, generously coating each of them with butter.

Gluten free pancakes. Cooking method

To begin, mix sugar, egg, vanilla sugar, salt, butter and baking powder together.
After this, you need to combine rice and buckwheat flour in one container.
Then half the flour mass should be combined with the egg mixture. All ingredients must be mixed thoroughly.
Next, you need to heat the milk a little. The product should not be brought to a boil.
Now 120 milliliters of milk needs to be poured into the pancake dough. Then you need to add the rest of the flour to it. All products should be thoroughly mixed again.
After this, you need to add the remaining milk to the dough. The ingredients must be brought to a homogeneous state.
It should be remembered that buckwheat flour has a special property, recipes (pancakes) from which are discussed in this article. During the process of kneading the dough, it swells greatly. Therefore, the consistency of the resulting product must be constantly monitored. If necessary, it can be diluted with a small amount of milk.
It is better to bake pancakes from buckwheat flour in a cast iron frying pan with thick walls. It must be constantly lubricated with sunflower oil. It is customary to stack the finished treat on a plate.

The dish is ready! Of course, real pancakes cannot do without a suitable filling. For it you can use: minced boiled chicken mixed with chopped cheese; cottage cheese with raisins; rice with dill and eggs and other delicious foods. Pancakes can be eaten without filling, dipping them in butter or sour cream. It all depends on your tastes and preferences.

Porridge pancakes

Any housewife is familiar with the situation when buckwheat porridge, prepared as a side dish for dinner, is not eaten completely. After that, it ends up in the refrigerator and can remain there for a long time if an appropriate use is not found for it. What to do with the leftover side dish? Experienced chefs can suggest some interesting solutions. For example, how to make buckwheat pancakes from such porridge. This will not be difficult at all. To work you will need:

11 tablespoons of prepared buckwheat porridge;
160-180 grams of flour;
1 glass each of milk and kefir;
25 grams of sugar;
35 grams of vegetable oil;
20 grams of salt;
2 eggs;
1 packet of vanilla sugar;
1 teaspoon baking powder;
a little butter.

These pancakes are prepared in an unusual way:

First of all, you need to put the finished porridge into the blender bowl.
Pour milk in there, and then close the lid and grind the products.
Transfer the prepared mixture into a bowl.
Add the remaining ingredients to it one by one in the following order: kefir, egg, sugar (regular and vanilla), salt, baking powder and butter. Flour should be added last. Mix the ingredients thoroughly and let the finished dough stand for 30 minutes. After this, you can start baking.
Heat vegetable oil in a frying pan.
Pour some of the dough onto it and fry the workpiece until golden brown on both sides.

Externally, these pancakes are no different from those made from regular ready-made flour.

Recipe 7: pancakes with buckwheat and wheat flour

Buckwheat pancakes can be called a traditional dish of Russian cuisine, in which buckwheat is generally in great demand, although the French also enjoy preparing such pancakes. The main difference between buckwheat flour and wheat flour is the absence of the gluten protein (gluten), to which many people are allergic.

Unfortunately, precisely because of the lack of gluten, it is almost impossible to prepare pancakes using only buckwheat flour: they will turn out too crumbly. That’s why at home, buckwheat pancakes usually still contain wheat flour, which acts as a gluing agent. In this case, the pancakes turn out to be more elastic, and you can wrap the filling in them, but not in pure buckwheat pancakes.

Today we are sharing with you a detailed description of the preparation of such buckwheat-wheat pancakes with milk. According to our step-by-step recipe with photos, pancakes will turn out unsweetened, and therefore are ideal for any savory filling: fish, egg, cheese, etc. Although they also go great with sour cream or honey.

If you don’t have buckwheat flour, you can make it yourself, just finely grind buckwheat in a coffee grinder or blender. Keep in mind that the finer the grind, the better the quality of the pancake dough and the less hassle with pancakes.

It's time to start making wonderful low-calorie (calorie content 307 kcal per serving) buckwheat pancakes without yeast!

buckwheat flour - 125 g
wheat flour - 125 gr
milk - 500 ml
water - 100 ml
chicken egg - 2 pcs
butter - 50 g
sugar - 30 g
salt - 0.5 tsp.

Sift 125 g of both types of flour into one container.

Pour in half a liter of milk at room temperature and mix as thoroughly as possible so that there are no lumps.

Pour 100 ml of boiling water into the mixture and stir again. Then beat in 2 chicken eggs and pour in 30 g of granulated sugar and ½ tsp. salt. Let's all get in the way again.

On the stove over low heat, melt 50 g of butter and also add to the pancake dough. It should turn out quite liquid and completely without lumps. The finished dough should be allowed to rest for about half an hour.

After this, you can start baking thin buckwheat pancakes.

They are baked in a hot frying pan over high heat until golden brown on both sides.

You can wrap the filling in ready-made buckwheat pancakes, or you can eat them just like that with sour cream or honey. Their taste is unusual, but very pleasant.