Buckwheat pancakes with French sourdough

Category: Bakery products
Buckwheat pancakes with French sourdough

Ingredients

French sourdough 150 g
sour milk 500 ml
Egg 1 PC.
sugar 3 tbsp. l.
salt 1 tsp
vegetable oil 2 tbsp. l.
wheat and buckwheat flour

Cooking method

  • It was a pity to throw out some of the leaven. The husband asked for buckwheat pancakes. And I don't like them because that year I tried some recipe ... the taste ... well, in general, I didn't like it. I decided to try it with sourdough. Everything was done "by eye" and it turned out well, very tasty. Slightly sour, fluffy but not fat. Family members used who with what. A husband with a salted red fish and a brandy, a son with strawberry jam, and a dog just like that.
  • Mix everything, add wheat and buckwheat flour in equal proportions by eye until the consistency of sour cream of medium density. well, so that the ladle still poured out. This hellish mixture was left for fermentation due to leaving for work somewhere around 5-6 hours. Upon arrival, very carefully, with a ladle, I took this bubble mass and into a small frying pan.
  • The acidity of the pancakes can be adjusted as desired. I just love sourness. Someone will put in less leaven and pour in plain milk. I had to dispose of different residues and I think that I succeeded


New vitamin
I really wanted to learn how to bake yeast pancakes. For some reason, in our family they were not accepted - only thin milk-based ones. I tried it somehow, but it didn't work.
I saw this recipe and caught fire. You can not only bake pancakes, but also use the ever-remaining fermented dough that the toad chokes to throw away every time you feed the leaven
No sooner said than done, kneaded. True, the dough was made thin, not thick, so that the pancakes were thin, and on wheat flour.

What bliss: delicate, tasty pancakes! The family has already appreciated - the verdict "to cook constantly"

Thank you, tuskaroragreat for the recipe!
tuskarora
To your health !!!! Glad you liked.

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