Buckwheat yeast pancakes with a secret

Buckwheat yeast pancakes with a secret

Category: Bakery products

Ingredients
Boiled buckwheat	1 glass
Wheat flour	1 glass
Yeast	20 g
Vegetable oil
Salt	taste
Sugar	taste

Cooking method

These pancakes, although lean, are very tasty. Delicate, with a slightly crispy crust. I usually make dough in the evening and bake in the morning. But you can do it as usual.
I call them lazy pancakes. Since I don't even knead the dough itself. My favorite harvester does all the dirty work.

Buckwheat (already cooked) is put into a combine

and grind.

Add flour, salt, sugar.

As well as warm water. It took me a glass and a third. We mix. Add yeast (live). Just a couple of zips and the dough is ready.

Pour the dough into a bowl. We wait for the first bumps and send the dough to the refrigerator overnight. You don't even need to cover it with a napkin. It doesn't wind up. But if you need to bake the pancakes earlier, then just leave the dough warm. Literally in an hour and a half it will come up.

In the morning we take the dough out of the refrigerator. The dough rose evenly. We mix. And we begin to bake in a preheated pan. Fire is medium.

And now I'll tell you a secret. We bake pancakes on one side under the lid. Moreover, the lid should be larger than the diameter of the pancake, but less than the diameter of the pan.

When the pancake is browned on one side, and "grabs" on the other, you can turn it over. Here in this photo, the pancake has not yet reached the very little. It can be seen that the dough in one more place is slightly liquid, lighter than the bulk. I deliberately caught this moment to show. Pancakes turn over very easily.

We fry the second side of the pancake without a lid !!!

Well, that's all. Pancakes are ready.

You can serve them with jam, honey, sour cream, etc. I really like the onion-mushroom sauce. But this is all at your discretion. Bon Appetit!

Note

These pancakes were baked by my grandmother. How delicious they were. I didn't like buckwheat, but I cracked these pancakes so that they squeaked behind my ears.
But grandma baked them in the oven. And we are actually frying pancakes on the stove.
And, since there is relatively a lot of buckwheat in this recipe, and there is no egg binder, I often did not get pancakes ...
In the oven, the oven is not convenient, and it does not quite taste right. So I began to think what to do? ..
The solution was found by scientific poking. The cover helped to solve this problem.

By the way, if these pancakes are fried in a non-stick pan, then even vegetable oil is not needed for lubrication.

This recipe is from the category of those when a small miracle is obtained from almost nothing!

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[Irina]

Irinawhat an interesting recipe! It will need to be implemented on occasion). Thank you

[toffee]

toffee, Irisha, how great, I also want those; D I really feel how delicious! : nyam: I will definitely do it, I'll cook buckwheat in advance. Should it be warm, or does it matter?

[Irina]

Irina, what nice ruddy pancakes are the most suitable for fasting, I will leave Shrovetide for another week and will definitely cook such.

Should it be warm, or does it matter?

Does not matter. And you can cold, and hot, just cooked. But sometimes it completely rolls down the bowl, then I add a little water.

Great pancakes! I once baked with buckwheat flour, I liked the pancakes.

[toffee]

toffee, Irisha, thanks, my daughter bakes simple lean ones, and I'll try these!

Great pancakes. I bake these in Orioshka, great. Only of course they are smaller in size there.
I also love bread with buckwheat, now it’s just worth it to work tomorrow.
Irina, thanks for another kind recipe.

[toffee]

toffee, I look at your recipes, and the thought does not leave me that all this should be somehow ... arranged in a booklet. Grandma's, old Tver's - this is a very important topic. Did not think about it?
The pancakes are wonderful, I'll try to make them on occasion!

[toffee]

I look at your recipes, and the thought does not leave me that all this must somehow ... be arranged in a booklet. Grandma's, old Tver's - this is a very important topic. Did not think about it?
The pancakes are wonderful, I'll try to make them on occasion!

you can't say better
I support this idea 100%
Irina, now every time I look at new recipes, I look for recipes toffee,, I'm waiting for another interesting spiritual recipe with a story
Thank you very much, I will bake pancakes in the coming days, God willing !!!

[Irina]

Irina, an interesting recipe for pancakes Thanks, bye, bookmark

issue a booklet.

subscribe !!!

[Irina]

Irina, toffee, thanks for the recipe. I will definitely try.
Can you explain please, for especially gifted:
1. Do you need a lid so that the pancakes "grip" better and do not break when turning over?
2. Why should the lid be smaller than the diameter of the pan? The trick is that it should be as close to the pancake as possible, as in the photo?

[Zebra]

Zebra, Tatiana, I will answer the questions:
1) And for this too. But the taste is slightly different. The middle is fluffier and more tender than normal frying.
2) Yes, the lid should be very close to the pancake. It is then fried from below, and from above it is steamed or something ... And when we turn it over, then the other side is golden with a crust.

It turns out a little crispy on the outside, but soft on the inside.
The taste is as close as possible to those baked in the oven.

Fry only one side under the lid! If both are under the lid, then the pancake will float. And the miracle will not happen.

I usually don't store lean pancakes for a long time. They stale very quickly. Cooked - and ate. If you need to keep it at least until the evening, then I put it in a bag.
The same pancakes sit quietly all day on an open plate. And their grandchildren carry them one by one instead of cookies.

Baked. Super!!!! I take the recipe for permanent use. Thank you!

Natasha, I'm glad you liked the pancakes!

In my opinion, they have four advantages:
1) There is no peculiar taste like buckwheat pancakes. For example, my husband does not like him, says that buckwheat flour gives off like raw peas (!). Although I calmly eat pancakes with buckwheat flour.
2) These pancakes have almost two ingredients. Lenten. But whoever gives it to try, no one thinks so. It seems that there are eggs and fatty milk.
3) These pancakes don't get stale. Rather, they grow stale like butter, slowly.
4) Buckwheat flour is expensive and you can't buy it in every store. Buckwheat made - cheap. And it is everywhere. In any case, buckwheat itself is not a deficit. Although a little more expensive.

[toffee]

toffee, A very interesting recipe, buckwheat porridge is just worth it, you no longer want to eat it, but it's a pity to throw it away. Will pancakes work if you put dry yeast? You wrote that it turned out to be a glass with a third, i.e. maybe it turns out that you need it or less, or more? Should the dough be the consistency of liquid sour cream?

Of course it will work with dry yeast. Only they need to be taken smaller.
And the dough is really like liquid sour cream should be.

[toffee]

toffee, thanks, I'll try today) I'll see what happens.

Irina, thanks for the pancakes, the whole family liked it. In general, we love the variety of pancakes, and this recipe is very pleasing. True, there were some adventures, I left the dough to come up on the table, and it ran away ...
How do you send it to the pan? I didn’t pour it in the pan like ordinary dough, I had to spread it with a spoon - is this a property of all yeast pancakes, or did I make the dough thick?

It’s not quite liquid. Like thick sour cream.
In principle, you can, if you want, make it a little thinner.
But it is still thicker than the usual thin pancake dough.
I pick it up as a colonel and go to the preheated frying pan. I turn it with a slope so that the dough spreads. Slightly help the ladle to level.

[toffee]

toffee, Irina, baked pancakes, it turned out delicious
only my husband asked for a sweeter next. just cook, although sugar is just right for me

we have a constant confrontation: my husband with jam, and me with a brutal sauce

Thank you very much, Ira, for another original recipe