Buckwheat pancakes with soda

Buckwheat pancakes with soda
Category: Bakery
Ingredients
buckwheat flour 1 tbsp.
wheat flour 1 tbsp.
Milk 4 tbsp.
Eggs 3 pcs
butter 4 tbsp. l.
sugar 1 tbsp. l.
soda 0.5 tsp.
citric acid on the tip of a knife
salt to taste
Cooking method

Pour all the flour into a saucepan, dilute it with warm milk and add egg yolks, sugar, salt and heated butter, knead the dough. Dilute soda in a small amount of water, dilute citric acid in the same amount of water. Combine baking soda and acid and immediately (while the soda sizzles) mix them with the dough. Beat the egg whites well, carefully add into the dough, and bake pancakes without stirring.
This is all literally, from a pack of buckwheat flour. What does "not stirring" mean, I do not know. Maybe you should have written "mix gently"?

Hello! I want to say that buckwheat pancakes are a lot for everybody.
I did it once and won't do it again - I didn't like it.

I ate as a child. Mom baked. I really liked it.

Natalka, did you make buckwheat pancakes according to this recipe? If so, what is the result?

I wrote above that I have not tried this recipe, but childhood memories are very positive.

Delicious pancakes are made from a mixture of wheat and buckwheat flour, prepared according to the following recipe:

Wheat flour - 400 g,
buckwheat flour - 200 g,
milk - 1 l,
eggs - 5 pcs.,
fresh yeast - 25 g,
granulated sugar - 2 tbsp. spoons (not measured),
vegetable oil - 2-3 tbsp. spoons (not measured),
salt - 1 tsp.

Dissolve sugar in warm milk (0.5 liters), dissolve yeast and stir in wheat flour. When the dough ferments and rises, stir in the buckwheat flour and beaten eggs, add salt. Putting in a warm place, let the dough rise one more time, then pour 0.5 liters of boiling milk into it, stirring vigorously, so that it brews evenly throughout the volume. At the same time add vegetable oil to the dough. After 10 minutes of exposure, the dough is considered ready for baking pancakes. In consistency, it should be like liquid sour cream and spread well over the pan.
You need to scoop the dough not from the bottom, but from the topmost layer - there the dough is more porous and pancakes from it will also be porous and tender.
The recipe is taken from the book by Galina Poskrebysheva. The pancakes are VERY tasty !!!

I wrote above that I have not tried this recipe, but childhood memories are very positive.

Sorry.

The pancakes are VERY tasty !!!

You, apparently, have already prepared them, can you try your recipe, what do you say?

You, apparently, have already prepared them, can you try your recipe, what do you say?

This recipe has never let me down.

Please tell me, can you get buckwheat flour by grinding cereals in a coffee grinder?

zuka of course you can.

Delicious pancakes are made from a mixture of wheat and buckwheat flour, prepared according to the following recipe:

Wheat flour - 400 g,
buckwheat flour - 200 g,
milk - 1 l,
eggs - 5 pcs.,
fresh yeast - 25 g,
granulated sugar - 2 tbsp. spoons (not measured),
vegetable oil - 2-3 tbsp. spoons (not measured),
salt - 1 tsp.

Dissolve sugar in warm milk (0.5 liters), dissolve yeast and stir in wheat flour. When the dough ferments and rises, stir in buckwheat flour and beaten eggs, add salt. Putting in a warm place, let the dough rise one more time, then pour 0.5 liters of boiling milk into it, stirring vigorously, so that it brews evenly throughout the volume. At the same time add vegetable oil to the dough.After 10 minutes of exposure, the dough is considered ready for baking pancakes. In consistency, it should be like liquid sour cream and spread well over the pan.
You need to scoop the dough not from the bottom, but from the topmost layer - there the dough is more porous and pancakes from it will also be porous and tender.
The recipe is taken from the book by Galina Poskrebysheva. The pancakes are VERY tasty !!!

with the dosages, or what is not confused? Did they turn out so thick? did everything exactly according to the recipe.

Delicious pancakes are made from a mixture of wheat and buckwheat flour, prepared according to the following recipe:

Wheat flour - 400 g,
buckwheat flour - 200 g,
milk - 1 l,
eggs - 5 pcs.,
fresh yeast - 25 g,
granulated sugar - 2 tbsp. spoons (not measured),
vegetable oil - 2-3 tbsp. spoons (not measured),
salt - 1 tsp.
The pancakes are VERY tasty !!!

Pancakes are really very tasty. But it seemed to me that the proportions of flour - liquid are wrong. Here are my sourdough pancakes: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7783.new#new

Delicious pancakes are made from a mixture of wheat and buckwheat flour, prepared according to the following recipe:

Wheat flour - 400 g,
buckwheat flour - 200 g,
milk - 1 l,
eggs - 5 pcs.,
fresh yeast - 25 g,
granulated sugar - 2 tbsp. spoons (not measured),
vegetable oil - 2-3 tbsp. spoons (not measured),
salt - 1 tsp.

These pancakes turned out delicious, all perforated and tender.
But I took more milk than in the recipe, so that the dough turned out like liquid sour cream.
Probably, the amount of liquid depends on the quality of the buckwheat flour.