Buckwheat Pancakes with Lamb and Greens
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
4
Description
Both buckwheat and rye flour need support from wheat flour. Buckwheat has very little gluten. Therefore, wheat flour is essential here: to give the pancakes elasticity and to prevent them from falling apart. You can make a sauce for the pancakes by sautéing finely chopped garlic and onion in butter, then adding cream and a pinch of saffron.
Ingredients
- Wheat Flour - 3.5 oz
- Buckwheat Groats - 3.5 oz
- Milk - 7 fl oz
- Water - 8 fl oz
- Butter - 1.8 oz
- Salt - ½ spoons
- Dry yeast - 1 tablespoon
- Lamb Neck Fillet - 10.6 oz
- Dijon Mustard - 1 tablespoon
- Garlic - 2 cloves
- Cream - 1 fl oz
- Olive Oil - 0 fl oz
- Parsley - 0.4 oz
- Arugula - 1.8 oz
- Thyme - 1 stalk
- Vegetable Oil - 1 fl oz
- Chicken Egg - 2 pieces
Step by Step guide
Step 1
Mix buckwheat flour with warm water (125 ml). Dissolve the yeast in a tablespoon of warm milk. Add the milk with the yeast to the buckwheat flour and water mixture, and let the bowl sit in a warm place for half an hour.
Step 2
After half an hour, place a bowl with buckwheat dough on the table. In another container, mix together milk, water, wheat flour, melted butter, salt, and eggs. Then, add this mixture to the bowl with the buckwheat dough, whisk the mixture well, and place it back in a warm spot.
Step 3
In the meantime, finely chop the lamb and sauté it in olive oil until it's half cooked, so that no blood is visible, but the meat remains slightly pink. Then add finely chopped garlic, stir, and sauté together with the meat until the characteristic garlic aroma appears. Next, pour in the cream, add a tablespoon of mustard, and thyme leaves, then simmer while stirring until the liquid thickens noticeably. After that, remove the meat from the heat, stir in the finely chopped parsley and coarsely chopped arugula. Season with salt and pepper to taste, if needed.
Step 4
Heat a skillet and, greasing it with vegetable oil, fry pancakes made from the prepared batter — about two to three millimeters thick.
Step 5
Fill the prepared pancakes with the filling, roll them up to your liking, and serve while hot.
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