Buckwheat pancakes without yeast
Description
Perfectly complements tea and coffee. Buckwheat flour doesn't have the astringent properties that wheat flour does, so in order for the pancakes to hold together and turn out nicely, the batter should be left to rest for 30 minutes to allow the flour to swell before you start frying. If the batter has the right consistency, buckwheat pancakes without yeast will have a lacy edge; if this effect is not achieved, the batter might be too thick and should be slightly diluted with warm milk. Serve with tea or coffee.
Instructions
- 1
Step 1
Mix buckwheat and wheat flour, add salt and sugar.
- 2
Step 2
To the resulting mixture, first add the eggs, then the warm milk. Mix well, trying to avoid lumps. The batter should have the consistency of thin sour cream. Add vegetable oil, and if the batter turns out too thick, add a little milk.
- 3
Step 3
Sauté yeast-free buckwheat pancakes quickly on a well-heated pan previously greased with oil.
- 4
Step 4
Buckwheat unleavened pancakes can be served with various sauces, filled with sweet or savory fillings, used to make pancake pies, or simply drizzled with sour cream or honey—either way, you'll end up with a delicious, authentically Russian dish that you can enjoy not only during Maslenitsa.