Buckwheat Thin Pancakes

Breakfasts | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The pancakes are great with a little butter. Enjoy your meal!

Ingredients

Buckwheat Groats - 5.3 oz
Wheat Flour - 3.5 oz
Milk - 17 fl oz
Chocolate eggs - 2 pieces
Sugar - 1 tablespoon
Salt - ½ teaspoon
Butter - 2.5 oz

Step by Step guide

Step 1

Do everything as usual. First, I sifted the buckwheat and wheat flour. Mix the eggs with sugar and salt, then gradually add the flour little by little, adding milk (100 ml) — alternate adding flour and milk to avoid lumps. The batter should have the consistency of liquid sour cream. Add the melted butter. The thickness of the pancakes depends on the density of the batter. The thinner the batter, the thinner the pancakes, but it requires more skill to cook them. If you see that the batter is too thick, add a little water — this will make the pancakes even softer.

Step 2

Heat a dry frying pan well and grease it with a piece of lard (or vegetable oil). Pour in 2–3 tablespoons of batter, spreading it evenly. Cook on one side until bubbles appear, then the pancake cooks even faster on the other side.