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Eggless and Milkless Buckwheat Pancakes
LENTEN

Eggless and Milkless Buckwheat Pancakes

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Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

7

🍽️ Servings

8

Description

Eggless and milkless buckwheat pancakes

Ingredients

  • Buckwheat Groats - 7.1 oz
  • Wheat Flour - 5.3 oz
  • Mineral water - 1½ l
  • Vegetable Oil - 2 fl oz
  • Sugar - 1 tablespoon
  • Salt - to taste
  • Pickled Cauliflower - to taste

Step by Step guide

Step 1 Image

Step 1

Prepare all the ingredients.

Step 2 Image

Step 2

Mix both types of flour.

Step 3 Image

Step 3

Sift the flour through a fine sieve.

Step 4 Image

Step 4

Add sugar and salt.

Step 5 Image

Step 5

Pour in 1/3 of the mineral water and 25 ml of vegetable oil, mixing the batter until there are no lumps remaining. Let the batter rest for 20 minutes.

Step 6 Image

Step 6

Add the remaining water just before frying.

Step 7 Image

Step 7

Add 25 ml of vegetable oil and mix the dough again: it is important not only to avoid leaving lumps but also to prevent releasing the gas bubbles by mixing too vigorously. The easiest way to do this is with a silicone spatula.

Step 8 Image

Step 8

Preheat a non-stick skillet and grease it with vegetable oil.

Step 9 Image

Step 9

Fry the pancakes on both sides over low heat until golden brown. The batter is very delicate, so it’s important to let it set completely before flipping to avoid tearing. You can use two pans and transfer the pancake to an empty pan for flipping. Once cooled, the pancakes will become more stable and won’t tear.

Step 10 Image

Step 10

Serve with anything, but it's best with pickles.

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