Buckwheat and wheat flour pancakes
Description
Buckwheat and wheat flour pancakes can be served as a standalone dish, drizzled with melted butter, or filled with a filling and served as a hearty lunch or afternoon snack. Since the pancakes have a neutral taste, they can be filled with either sweet or savory fillings. The combination of buckwheat and wheat flour makes the pancakes nutritious, especially if the batter is made with a fermented starter. The pancakes turn out light and airy thanks to the whipped egg whites added to the batter. They can be served with tea or coffee.
Instructions
- 1
Step 1
1. Place the sourdough starter into the mixer bowl. Add the sifted wheat and buckwheat flour. Knead the dough at the first speed, immediately adding the hot milk.
- 2
Step 2
2. Knead until there are no more lumps in the dough. Add slightly warm melted butter, salt, sugar, and yolks from chicken eggs.
- 3
Step 3
3. Whisk until smooth and transfer the batter to an enameled or glass container. Cover the batter with a lid and let it sit at room temperature for 2 hours. Stir the batter several times during this period.
- 4
Step 4
4. Beat the egg whites until stiff peaks form and add them to the batter. Mix well. Cook the pancakes on a skillet preheated over medium heat, greased with vegetable oil.
- 5
Step 5
5. Bake the pancakes for about 1 minute on each side.