Pancakes "4 cereals" (wheat-corn-buckwheat-rye)

Category: Bakery products

Ingredients
Wheat flour	1.5 cups
Corn flour	1/2 cup
Rye flour	1/2 cup
Buckwheat flour	1/2 cup
Vegetable oil	70 ml
Milk	1.1-1.2 liters.
Egg	3 pcs.
Baking powder	1 tsp
Fat, margarine	for greasing a frying pan

Cooking method

After all the baking, a little bit of all kinds of flour remained: rye, corn, buckwheat. I bought different types of "The Wizard". So I decided to bake more pancakes for Maslenitsa, because the first batch of rye was small and "left" in the morning before going to the Maslenitsa festivities to the Peter and Paul Fortress. And here is such a multi-grain pancake recipe ... I took 4 types of flour and mixed them with baking powder. In a separate container, I mixed the liquid ingredients with a mixer at high speed: milk, egg, butter. I gradually added a mixture of various types of flour to the liquid ingredients, mixed again with a mixer. He left it to stand for about 20 minutes. The standing dough was mixed again and baked in a non-stick frying pan, smearing it with margarine before each baking. I point out that the frying pan is with a non-stick coating, since pancakes made from flour of various cereals are somewhat capricious in baking and in an ordinary frying pan, you probably need more skill in baking them than in non-stick ones.

The dish is designed for

15 large pancakes

Time for preparing:

1 hour or faster

National cuisine

Russian

Note

In pursuit of the outgoing Shrovetide Happy spring!

lega

Good recipe! And the cooking time is 1.5 hours for 15 pancakes .. Is it that difficult with them? What was the dough for 20 minutes? After all, with baking powder, the faster you bake, the more lace.

Bread

20 minutes is for the buckwheat and corn flour to absorb water ... In principle, you can do without it ... It is simply believed that for these types of flour it is better to let the dough brew a little. To prevent it from thickening during baking, otherwise you will have to add milk. And if you let it stand, then immediately before baking you can evaluate the density ... And in time it depends on the agility in baking. Probably you can do it in an hour. I didn't notice exactly, it seemed that I was busy for a very long time, but if about 2 minutes for a pancake = 30 minutes + 20 minutes for dough holding + 10 minutes for measuring and kneading. Total for an hour, perhaps. I'll fix it right now. And for baking powder - see the degree of circularity in the photo. Not bad for me :-)

I am beautifull

And what glass? 200 or 250? Thank you.