Buckwheat pancakes (vegan)
Description
The baking is simple and quick. On days when you don't consume animal protein, your body especially needs vitamins. But where to get them? Believe it or not—everywhere! Sometimes we overlook the simplest things around us. For instance, buckwheat flour pancakes have long been forgotten by us. Yet, our ancestors truly loved them. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Sift the buckwheat flour together with the wheat flour. Add yeast, a pinch of salt, and a little sugar. And now—my little secret. Since when writing this recipe it's fasting time, and milk or kefir cannot be used, I suggest my alternative. Boil a potato in its skin. Drain and cool the potato water. Then add this water to the flour.
- 2
Step 2
Beat the resulting liquid mixture with a mixer or blender. Cover with a towel and place in a dark, draft-free place. If you put the dough near a radiator, it will rise faster but may easily turn sour. So keep in mind: the warmer the place, the less time it will take.
- 3
Step 3
Well, after 4 hours you can start baking the pancakes. Heat up the frying pan. It's best to use at least two pans, as this makes the process twice as fast. Pour a ladleful at an angle onto the pan. Bubbles will appear—this is the yeast working. Fry the pancakes on both sides until golden brown.
- 4
Step 4
Buckwheat pancakes turn out coarser and denser. That's how they should be. After all, it's precisely whole-grain flour that retains the benefits of crushed grains. During fasting, it's good to serve honey or homemade jam, preserved from summer, with the pancakes.