It cannot be said that pancakes are original Russian dish. Something similar under different names is done all over the world. But what we came up with was pancakes made from a wide variety of flours, including buckwheat.
It just so happened that wheat flour, which is familiar to modern man, from time immemorial was considered a noble product in our territories. It was expensive to make everyday meals out of it. So pancakes were baked from cheaper types of flour: rye, oatmeal and even peas. But buckwheat pancakes have always been the most popular, because with what, with what, and with buckwheat in Russia, problems arose not so often.
Ingredients:
How to cook buckwheat pancakes
1
. Break the eggs into a deep cup, add sugar, salt and soda. Beat with a whisk.
2
. Pour in milk and vegetable oil. Mix and add buckwheat flour.
3
. Mix so that there are no lumps.
4 . Peel a raw potato and cut in half. Prick half on a fork. Dip in vegetable oil and grease the pan. This method passed to me from my grandmother, it is very convenient, because there is not much oil to spend, pancakes do not burn and do not turn out too greasy.
5
. Lubricate the hot frying pan with vegetable oil (as described above). Reduce fire to medium. And pour a small ladle of pancake dough onto it, evenly distributing it along the bottom (turn the pan smoothly, in a circular motion).
6
. Adjust the flame so that the pancake has time to bake on top, but not burn on the bottom. Flip buckwheat pancakes when there is no left on top liquid dough(see photo) carefully, they are crumbly and break easily.
Delicious buckwheat pancakes are ready
Bon appetit!
About the benefits
Even small children know about the usefulness of buckwheat. Hearing the name of this cereal, iron becomes the first association. This is true! But buckwheat is not rich in iron alone. It also contains other essential minerals. It also contains a lot of vitamins. But what it doesn’t have is not particularly useful gluten, which is just “in bulk” in wheat flour. A a large number of of this substance for our body, as shown by modern research in the field of medicine - not very good. After all, many people, suspecting it themselves, suffer from intolerance to this protein.
True, some of our fellow citizens are allergic to buckwheat products. But, firstly, there are few of them, and secondly, they probably know about it from childhood.
First, where to get buckwheat flour. In some supermarkets, it can be found on the shelves in the Grocery section. True, for some reason it costs much more than wheat. So it's easier to make this product by yourself by buying a regular buckwheat and resins in a coffee grinder or blender. Only at first it is desirable to sort out the cereal.
The flour for making buckwheat pancakes must first be sifted. This action is recommended to be carried out with any flour. finished product from this it turns out much more magnificent, since the flour has time to be saturated with oxygen.
So that the flour does not clump and diverge better in the dough, it is better to use salted water to dilute it. To do this, it is enough to dilute the amount of salt required by the recipe in the indicated amount of water.
Buckwheat pancakes turn out to be drier, and as a result, brittle, so in order to serve pancakes to the table, and not lumps of fried dough, it makes sense to put a little soft butter and more in the pancake mass egg yolks.
You need to fry buckwheat pancakes in a very hot frying pan. In this case, it is not necessary to pour oil into the brazier. It's better to just brush it off. For this, a half of an onion dipped in a container with vegetable oil is well suited. Such a lubricant will not only prevent the pancakes from burning, but will also give the finished dish an additional flavor.
Classic recipe (with yeast)
This recipe is truly a classic. It is believed that this is how the dough for buckwheat pancakes was prepared in the old days. Whether this is so is now difficult to find out, but the pancakes according to this recipe turn out to be really excellent. Will be needed for such baking following products:
buckwheat and wheat flour - 300-350 g each;
milk - 4 cups;
eggs - 3 pcs.;
yeast - 1 sachet;
butter - 50 g;
salt - to taste.
One of the glasses of milk is slightly heated (approximately up to 37-38 ° C), and two glasses are boiled. In warm milk a small amount sugar to dissolve the yeast. Pour hot milk into a voluminous bowl with sifted buckwheat flour and stir thoroughly so that there are no lumps. When the flour brewed in this way cools slightly, pour the prepared dough into it. Mix the mixture well again and leave for a couple of hours, covered with a lid or at least with a towel.
Grind egg yolks with sugar. Whip egg whites separately until foamy. Pour wheat flour, salt into the present test, add egg yolks, the last glass of warm milk and melted butter. Thoroughly mix the mass. The result should be a standard pancake dough, reminiscent of thin sour cream in density. It remains to drive egg whites into it and leave it alone for another couple of hours. After this time, you can start cooking pancakes.
Buckwheat pancakes without milk and eggs
Custard buckwheat pancakes are, of course, good, but they take a long time to make. If there is time, but not so much, then it is better to stop at the usual yeast version. By the way, this method is also interesting because it is considered lean, since it contains neither milk nor eggs. Products for such pancakes need the following:
buckwheat and wheat flour - 1 cup each;
water - 750 ml;
sugar - 2 tablespoons;
dry yeast - 1 sachet;
salt - to taste.
Combine all bulk products, pour water and mix well to get a homogeneous mass. Place the container with the dough somewhere warmer for two hours. During this time, the dough will be covered with bubbles and rise, incl. you need to take more dishes so that it does not “run away”. That's the whole process. It remains to fry pancakes.
By the way, in this recipe, instead of water, you can use various decoctions. It turns out very tasty and unusual.
Buckwheat pancakes on kefir
Buckwheat pancakes are made without yeast. In this case, you can knead the dough with milk. But it turns out tastier if the pancake base is cooked on kefir. What do you need for these pancakes? Yes, pretty much the same:
buckwheat and wheat flour - 250 and 100 g, respectively;
kefir - 0.5 l;
eggs - 3 pcs.;
granulated sugar - 2 tablespoons;
vegetable oil - 3-4 tablespoons;
soda - 1/2 teaspoon;
salt - to taste.
Pour kefir into a bowl for dough, add soda to it and mix, then add eggs, butter, sugar and salt there. Again, mix the resulting base well. Then add buckwheat and wheat flour pre-mixed together to the liquid components. Continue to stir the mixture until the resulting dough becomes homogeneous. Everything can be fried.
Recipe without wheat flour (gluten free)
All of the above recipes for pancakes made from buckwheat flour also had a wheat variety of this product in their composition. This is done so that the dough becomes more sticky and the pancakes do not “break”. However, adding a wheat flour product to buckwheat pancakes is not at all necessary. You can do without gluten. And for this you need to take the following products:
buckwheat flour - 250-300 g;
milk - 0.6 l;
eggs - 2 pcs.;
sour cream - 2 tablespoons;
butter - 50-70 g;
granulated sugar - 2 tablespoons;
yeast - 1 sachet;
salt - to taste.
Pour one glass of milk from the total and add yeast to it, as well as a little sugar. The resulting mixture must be allowed to stand for 10 minutes for the yeast to begin its work. When this happens, mix the flour, sour cream and the resulting dough, turning all these individual ingredients into homogeneous mass. Wrap the base for the dough and put in heat for 2-3 hours. By the way, when choosing dishes, one must take into account that in the process of raising the dough will increase quite a lot in volume. After the specified time, add egg yolks, oil, brought to a liquid state, and salt into the test base. Mix the dough well, then add the rest of the milk and beat until foamy. egg white. After thorough mixing, you can start cooking buckwheat pancakes.
What to serve with buckwheat pancakes
Unlike standard pancakes, a buckwheat-based dish does not go well with sweet fillers. But their taste is perfectly emphasized by salty foods: bacon, red fish, caviar, mushrooms.
Buckwheat pancakes will also go well in combination with various roasts, for example: mushroom. To prepare such a filler, you will need to take:
mushrooms - 300 g (you can take Forest mushrooms, and maybe champignons);
carrot - 1 medium root crop;
onion - 1 head of medium size;
sour cream - 1 tablespoon;
vegetable oil - for frying;
salt, pepper - to taste.
This roast is incredibly easy to make. Mushrooms cut into small pieces, onion - small cubes, and grate the carrots on a shredder. Send the prepared products to a saucepan with heated oil, add sour cream, pepper and salt to taste. Stir regularly until carrots soften. Usually this process takes no more than 15-20 minutes.
The resulting roast can be put on a separate plate, and next to put a gravy boat with sour cream, and, of course, a plate with the main course - buckwheat flour pancakes.
Video recipe from Yulia Vysotskaya "Buckwheat pancakes with salmon"
If you are bored classic recipe pancakes and you want something unusual, then cook pancakes from buckwheat porridge for enough easy recipe. Such pancakes are hearty, as they are made on the basis of buckwheat porridge, and they are also very appetizing, because they look really tasty - a million holes give the dish a special glamor that any housewife tries to give. In addition, pancakes on buckwheat porridge are useful for losing weight and dieting!
Pancakes from buckwheat porridge
My uncle always says that real pancakes should have as many holes as possible. These pancakes made from buckwheat porridge are the most full of holes in the world. They are tasty and pleasant in texture. Kneading the dough does not require much time. Buckwheat porridge usually remains “from yesterday”, it does not need to be cooked. And with the rest of the ingredients, no hassle at all.
The recipe for pancakes from buckwheat porridge is as follows:
- 300 g finished;
- 1 cup whole grain flour;
- 2.5 st. spoons;
- 1 teaspoon of soda;
- vanillin;
- 50 ml of boiling water;
- 0.3 l fresh milk(although sour can also be used);
- 4 tbsp. spoons of sugar;
- 2.5-3 tbsp. tablespoons of vegetable oil (with a neutral aroma);
- salt (if the porridge was not salty);
- 3 eggs.
The correct pancakes with buckwheat are made like this:
First, pour buckwheat into a tall container.
We drive three eggs into the porridge.
Pour 4 tablespoons of sugar, if you want sweeter pancakes, then you should add 5 tbsp. spoons.
Salt necessarily buckwheat pancake dough. If the porridge was well salted, then no more salt is added.
Let's add vanilla. It always tastes better with it.
We pour whole grain flour.
Also add regular flour. It will help make pancakes more elastic.
Mix the ingredients with a whisk. The mass is quite thick.
We add soda.
We extinguish it with boiling water, mix the soda solution with a thick dough.
Add milk. We distribute it well over the test.
We interrupt the mass on a blender. grains of buckwheat pancake dough should be the minimum size.
Pour in 2.5 tbsp. spoons vegetable oil.
Now the dough should be finally mixed so that in no case there are criminal white lumps of flour. Let's leave it to brew and prepare for the transformation into amazing pancakes 20 minutes.
In a dry pancake pan with a non-stick coating, fry our pancakes on one side.
Frequent guests on our table are regular pancakes from wheat flour. But sometimes the hostess can go out of her way and cook buckwheat. They are obtained with a very peculiar taste, spongy and lush. It is more difficult to bake them than ordinary ones, but it is these pancakes that have always been the main ones in Rus'. What's the matter? Such deliciousness breaks when you try to roll it. Let's talk about how to cook pancakes from
Breton buckwheat pancakes
Such food is popular not only among the Slavic peoples. The Bretons, for example, the inhabitants of northern France, are sure that this is primordially french dish. They will hospitably greet you with ruddy, elastic pancakes with mushrooms, butter, aged fragrant cheese with a mug of cider. A couple of tips before you start baking pancakes from Recipes, firstly, based on mixing all the ingredients with a mixer.
Secondly, if you decide to stuff them, then do it while they are still warm and elastic. We will need: three eggs, four tablespoons of buckwheat flour, five tablespoons of wheat flour, butter - 50 grams, 0.7 liters of water, one teaspoon of sugar, one third of a teaspoon of salt. And now we will tell, from buckwheat flour. There are recipes for every taste!
Cooking process
Beat the eggs, add to them in turn: ¼ teaspoon of salt, ½ - sugar, buckwheat flour, wheat flour. Add water and mix well. The dough should be the same density as for regular ones. Given that buckwheat flour swells in water, you need to wait 20 minutes and, if necessary, add more. Melt and cool a little half the butter, pour it into the dough and mix thoroughly again.
We fry pancakes in a preheated pan, which we pre-lubricate with a little oil. Just a couple of minutes on each side. Grease all pancakes with oil and serve warm to the table. We continue to cook pancakes from buckwheat flour, we will now consider Russian recipes.
Traditional Russian buckwheat pancakes
These pancakes are recommended to be served with salted mushrooms in sour cream, a traditional Russian snack. So, we take two and a half glasses of milk and boil, one third - slightly warm. Dilute in half a glass of water room temperature buckwheat flour. While stirring, add milk, almost boiling. We chill a little. In a third of a glass of warm milk, dissolve the yeast and send it to the brewed flour. Stir everything well with the help, no lumps should remain. Leave for a couple of hours, covered with a towel.
We share chicken eggs(separate the yolks and whites), grind the first with granulated sugar. Stir the dough again with a mixer and add to it: wheat flour, salt, melted butter, yolks with sugar and one glass of warmed milk. You should get a dough that resembles liquid sour cream. Beat egg whites with a mixer and mix into our dough. We leave again for a couple of hours. And now we will fry buckwheat pancakes with yeast.
Fry yeast buckwheat pancakes
Heat a 17-18cm non-stick frying pan over medium heat. Add a spoonful of vegetable oil to the dough, and do it as if splashing over the surface. Then, without stirring it, scoop it up with a soup ladle and pour it into the pan. We turn it in the air several times, for even spreading of the dough, close the lid and bake on medium heat. After the pancake is browned from below and it becomes easy to lag behind the pan, turn it over and bake without a lid.
So we continue to fry the pancakes, while not stirring the dough, but sometimes adding a spoonful of vegetable oil. Lubricate the finished product with butter, after melting it. Good from buckwheat flour. Recipes offer thousands of options for filling pancakes. Let's consider one of them.
Chop and scald the onion, chop the garlic, chop the dill and mix with sour cream. Then add salted mushrooms and mix.
Cooking buckwheat pancakes without wheat flour
Such very unusual pancakes, in which wheat flour is not added, have a pleasant nutty taste. Good for filling various fillings both sweet and not. For example, it would be very original to put salmon with shrimp in them.
The necessary products for the manufacture of six buckwheat - one hundred grams, an egg - one medium size, vegetable oil. The recipe is simple:
on kefir
In order to cook buckwheat pancakes on kefir, we need: whey - 400 ml, sugar sand - 20 grams, buckwheat and wheat flour - 150 grams each, sunflower oil - 30 grams, soda on the tip of a knife, one egg. In a warm mixture of kefir and whey, mix sugar, water and salt. We beat the egg. Gradually adding flour, knead the dough. At the end of the preparatory work, pour in a little sunflower oil. Pour the mixture into the heated skillet.
Pancakes are obtained with a diameter of approximately 14-15 centimeters and plump. Fry for two minutes on each side. What do you think of the easiest recipe? Pancakes from buckwheat flour on kefir are ready! Bon appetit!
And again buckwheat pancakes on kefir
Buckwheat pancakes on kefir are one of the options for a dish in traditional Russian cuisine. Now most housewives use wheat flour, so the recipes we are considering can be called exotic. We offer you several such methods, without yeast. Their peculiarity lies in the fact that buckwheat flour contains almost no gluten and pancakes can easily burst. To prevent this, they add wheat. To make it we need: ½ cup of buckwheat flour, one cup of wheat flour, granulated sugar - two tablespoons, salt - ½ teaspoon, kefir - two cups, boiling water - one cup and two chicken eggs.
Cooking process
Mix flour with salt and kefir, beaten eggs and sugar sand. Thoroughly, using a blender, mix everything. Then we brew our mass with a cup of boiling water and immediately begin to bake delicious treat. We should get fragrant and lush pancakes.
Pancakes with milk and kefir
Let's diversify the dish a little more. Required Ingredients: buckwheat and wheat flour - half a glass each, warm milk - one and a half glasses, kefir - half a glass, chicken eggs - two pieces, sunflower oil - two tablespoons, sugar sand - one spoon, soda - ½ teaspoon and salt - a small pinch. And now we are preparing pancakes from buckwheat flour on kefir. Sift the flour and, stirring constantly, pour warm milk.
Then add sugar, egg yolks, oil and salt. We heat kefir well on the stove, but do not bring it to a boil and put soda in it. We send the foamed kefir to the flour and mix, then combine with the proteins whipped before. We bake pancakes on a hot frying pan. Lubricate with oil or lard. On the table ready meal serve hot, with sour cream or honey. As you can see, buckwheat pancakes are easy to prepare. The recipes are simple and varied. Cook with pleasure and bon appetit!
Cooking wonderful pancakes from buckwheat:
In a separate bowl, beat the eggs until stiff and slightly white. Leave separately for at least 2-3 minutes. So the egg mass is saturated with oxygen and, when combined with the dough, will make it even more airy.
In warm (about 30-40 degrees) water, add sugar, salt and pour buckwheat flour, methodically stirring with a whisk or fork. It is important that the water is really warm. Groats from ground buckwheat have larger particles than "standard" wheat.
By the way, adherents of the right and healthy eating may not buy ready-made buckwheat flour in supermarkets, but make it on their own. It is only necessary to “crush” fragrant buckwheat in a coffee grinder. Simply and easily!
Pour the previously beaten eggs into the resulting mass. Mix everything thoroughly until completely homogeneous.
Heat up a frying pan with a little oil. Pour one pancake portion with a ladle.
When the edges are browned, flip the pancake to the other side. Also fry. Buckwheat pancakes will become even more fragrant and tender if, when folding them on top of each other, each layer is slightly moistened with butter. It is convenient to apply directly with a fork.
You can serve buckwheat pancakes to the table with anything: butter, condensed milk, jam, jam, fresh berries, jelly, milk, etc. They will also become an ideal “receptacle” in the form of an envelope for meat or mushrooms, if you do not make the dough very sweet.
Buckwheat pancakes are not an invention of modern chefs. This dish has been known for several centuries and belongs to traditional Russian cuisine.
The mistresses of those distant times had own recipe pancakes and passed it down from generation to generation.
The process of preparing the dish took several hours, special attention was paid to the dough, because without it, pancake dough did not even begin to be made.
Pancakes, which were baked by our ancestors, were lush with a sour taste. They were served with "baking", stuffings and honey.
Baking pancakes from buckwheat is a little more difficult than from wheat flour.
And so that you do not have to blush for your cooking in front of the guests, and impress them with your culinary skills, I will share some secrets and tell you recipes for pancakes.
How to deliciously bake successful pancakes from buckwheat flour
Baking from buckwheat flour is fraught with several "pitfalls". We will talk about them today, and you will also learn how to get around them without loss for yourself.
It will be possible to prepare high-quality brew only from fresh yeast. If no bubbles appear on its surface after the allotted time, you are out of luck with the main product - yeast.
We'll have to start all over again, but only with new ingredients. Pancakes made from buckwheat flour are more brittle and dry.
Compared to similar baked goods made with wheat flour, they require more egg yolks. Butter will not hurt either, before adding it to the dough, it must be melted and cooled.
Pour the pancake mass only on a hot frying pan, otherwise the fried buckwheat pancakes will stick to the bottom. Bottom line - a problem when turning over.
Lubricate the pan with vegetable oil, use a brush or a cut onion. Prick the last one on a fork and dip the cut side into the fat. Convenient and economical.
To avoid lumps will help the usual salt. Dissolve it in water, which you then add to the dough. Please note that you should not exceed the amount of salt that the recipe contains.
Sifted flour is the key to lush buckwheat pancakes. Oxygen bubbles, which are saturated with the product during sifting, improve the rise of the dough.
Recipe for buckwheat yeast pancakes
Buckwheat ready-made pancakes are different original taste and nice coffee flavor. Interestingly, all the properties of buckwheat are preserved in flour of the same name.
Having made this dish once, you will certainly want to return to it again and again. You do not need special skills and products, all you need is:
0.5 l of milk; 20 g of sugar; 0.1 kg of wheat flour and 0.3 kg of buckwheat; 3 yolks and 2 whites; 20 g fresh yeast; 30 ml sl. oils; salt to taste.
In order to fry golden buckwheat pancakes, you need to prepare vegetable oil or any other fat in advance.
Cooking steps:
- Take care of the steam first. To do this, heat half the milk and dilute the crumbled yeast in it.
- Sift wheat flour, mix with three tablespoons of buckwheat and pour into a bowl.
- Mix well and leave to rise for one hour. Be sure to cover the bowl with a towel so that the surface of the dough does not wind.
- When the starter is ready, start kneading the dough. Heat the rest of the milk, beat it with sugar, salt and yolks. Add to bowl.
- Pour the melted butter there, add the remaining buckwheat flour.
- Leave the dough to rise for another 60-80 minutes.
- As soon as the mass has “grown up” and has become lush, introduce whipped proteins into it. Carefully to keep the foam retaining its splendor, mix the contents of the bowl and start baking buckwheat pancakes.
Pour a little dough into a hot frying pan (do not forget to grease it) and fry the pancakes over medium heat until cooked. Turn each pancake carefully so that it does not tear.
As you already know, buckwheat flour does not contain gluten, so pancakes are brittle. Serve buckwheat pancakes hot, offering sour cream and melted butter to the eaters in saucers.
See more pancake recipes on my website.
Pancakes "princely" buckwheat
Buckwheat pancakes with the addition of yeast and wheat flour, serve to the table, brushed with butter.
Hammer the dough out of: one egg; 0.150 kg of buckwheat flour; one and a half glasses of milk; a teaspoon of granulated yeast; Art. spoons butter and the same amount of sour cream; 20 g of sugar; pinches of salt.
Recipe:
- Heat milk (glass), add sugar and yeast. Leave the mixture to stand for 10 minutes, then stir and pour into a bowl of flour.
- Pound the mass with a spatula, add sour cream.
- When the mixture becomes homogeneous, wrap the bowl with a large towel, cover with a blanket on top and leave it alone for 2-2.5 hours. Choose a bowl in such a way that the dough has room to rise.
- Separate the yolk from the egg, insert it into almost ready dough, then send the oil and salt.
- Add remaining warm milk and beaten egg white. 6 Last time mix gently and bake buckwheat pancakes.
Heat a frying pan over high heat, brush with oil. Turn the heat down to medium and let the buckwheat thin pancakes until ruddy. If you want to know more recipes for pancakes, “flip through” the pages of the site.
Pancakes without yeast buckwheat
Take: 0.10 kg of wheat and 0.150 kg of buckwheat flour; ½ liter of milk; a couple of eggs; teaspoon of salt; 20 g of sugar; 1/3 pack of butter.
Recipe:
- Measure out right amount buckwheat and wheat flour.
- Sift and mix with salt and granulated sugar.
- Beat in the eggs and rub the mixture with a spatula, adding 2-3 tbsp. spoons of milk.
- When the mixture becomes homogeneous, gradually pour in the rest of the milk, each time kneading the dough with a whisk.
- IN batter add melted and chilled butter, cover the bowl with a napkin.
- Wait 30 minutes, during which time the dough will rise, become more viscous (see photo).
Pancakes are baked in a dry frying pan. Don't worry, they won't stick because the dough contains a lot of fat. To prevent buckwheat pancakes from sticking together, smear them with oil.
Pancakes on buckwheat kefir
Prepare products from the list: a glass of kefir and a glass of water; 2 eggs; 40 g of sugar; some salt; a glass of buckwheat flour; frying oil.
Dough kneading:
- In the bowl you have chosen for kneading the dough, beat the eggs.
- Add sugar with salt and kefir.
- Mix well.
- Sift the buckwheat flour and add to the rest of the ingredients.
- Using a whisk, beat the dough until smooth and only then pour in purified water in a stream. Do not stop whisking to prevent lumps from forming.
As a result, you have a liquid pancake dough, from which you can already bake pancakes.
Baking pancakes:
- Grease a hot frying pan with fat and take it by the handle.
- Scoop up the dough with a ladle and pour into the bottom of the pan, which must be kept at a slight inclination.
- The liquid mass, spreading, will form a round cake.
- Fry pancakes until dark on each side for 30-40 seconds. If you think the pancakes are too brittle, dilute some wheat flour in water and add to the dough.
Fold buckwheat ruddy pancakes on a plate and, while they are hot, call your loved ones to the table.
Pancakes in a hurry buckwheat
List of ingredients:
100 g of buckwheat and wheat flour; 2 glasses whole milk; 0.5 teaspoon of soda; a quarter of a small spoon of citric acid and the same amount of salt; 3 medium sized eggs; 4 large spoons oils; 30 ml lean refined oil.
Cooking:
- The technology of kneading dough is not difficult. Follow the description and you will get great results. So, sift both types of flour into a bowl and mix with a whisk.
- Warm the milk slightly and pour it into the flour, kneading a mass similar in consistency to thick fat sour cream.
- Pound salt and eggs in a separate cup, then transfer the mixture to a bowl.
- Dissolve in 10 ml of water citric acid, send soda there. There was a reaction, which resulted in the appearance of foam.
- Send the liquid to the dough, stir.
You can fry pancakes on buckwheat flour. If you are interested in recipes for sauces, roasts and other goodies that go well with buckwheat pancakes, read the article below.
What is served with pancakes made with buckwheat flour?
Hostess experience and opinion professional chefs converged at one point - pancakes on buckwheat flour Doesn't go well with sweet sauces. It means that the best supplement they are served with roasts, fish, mushrooms and other products.
"Five Minute"
This roast consists of: one carrot; bulbs; 300 g of champignons; 1/3 teaspoon of salt and 50 ml of vegetable oil. It is quite simple and fast in execution, and this factor will be appreciated by all hostesses who have little time.
You need:
- Rinse mushrooms, pat dry with paper towels and cut into slices. You can chop the mushrooms into strips or cubes.
- Grate the carrots on a grater with large holes, and cut the onion into cubes.
- Fry all ingredients for vegetable oil, salt.
Serve the finished roast in a separate bowl, everyone will take as much as he needs. A good addition would be sour cream, it is also put on the table separately.
I am sure that thin buckwheat pancakes will fall into the category of your favorites. It is almost impossible to refuse a dish that is not only tasty, but also healthy.
Buckwheat flour is rich in iron, which improves blood formation, and magnesium, which relieves nervous tension and gives strength. Taking care of the health of your loved ones, you simultaneously delight them with a small culinary masterpiece.
My video recipe
