Buckwheat pancakes
Description
The recipe won't take much time. This is a dish from Russian cuisine: buckwheat porridge pancakes fried in a pan or baked in the oven. Before cooking, be sure to sort the grain and rinse it very thoroughly, as small stones often get mixed in. Always cook buckwheat by pouring boiling water over it or adding the grain to boiling water—this is the best way to make delicious porridge. Salt the water, not the porridge! Knowing these little secrets will make your dishes even better! Good luck. Serve hot.
Instructions
- 1
Step 1
1. Prepare the ingredients. Sort the buckwheat groats, rinse well, and drain in a colander to remove excess water.
- 2
Step 2
2. Pour boiling water over the buckwheat and add salt. Cover tightly with a lid and simmer over the lowest heat for 1 hour.
- 3
Step 3
3. The porridge is ready.
- 4
Step 4
4. Add the flour to the hot porridge and quickly stir with a spoon.
- 5
Step 5
5. Grease the parchment paper with vegetable oil. Firmly press the porridge into a 1.5 cm layer. Smooth with a spoon or spatula. Place in a preheated oven (120–130 °C) for 10 minutes. Let cool.
- 6
Step 6
6. Before serving, cut the buckwheat cakes into squares (I got 6 pieces) and fry in vegetable oil until golden brown.
- 7
Step 7
7. The buckwheat pancakes are ready.
- 8
Step 8
8.