Buckwheat pancakes are what I wanted to surprise my family with on the second day of Maslenitsa! I recently came across this on the counter buckwheat flour, and on the back of the package was a recipe for buckwheat pancakes. Therefore, it was decided to bake for Maslenitsa buckwheat pancakes. I served buckwheat flour pancakes in a sweet version - with honey and melted butter, and in a savory version - with soft filling soft cheese Ricotta and greens. Both versions of buckwheat pancakes were very tasty!
Buckwheat pancakes
Buckwheat flour is much healthier than wheat flour and does not contain gluten. You can even say: everything that buckwheat is useful for is found in buckwheat flour. Therefore, it is not in vain that it is added to pasta, bread, various pastries, pancakes, jelly, and, of course, to buckwheat pancakes! Due to the lack of gluten, it is mixed with wheat flour in baked goods.
Didn't bother looking special recipe buckwheat pancakes, I repeat that I took it from a package of Uvelka buckwheat flour. As they say, trust, but verify! The specified liquid (milk and water) in the recipe was not enough, it turned out very thick pancake dough like on pancakes. You definitely can’t bake pancakes from this, and for a normal fluid state I had to add exactly the same amount of liquid, so I’m presenting an adjusted recipe for buckwheat pancakes.
For the recipe for buckwheat pancakes you will need
How to cook buckwheat pancakes
Let's start preparing pancakes by sifting the buckwheat and wheat flour.
Add salt, sugar, soda to a warm liquid (I took milk and water in equal proportions).
Beat the eggs separately with a whisk or fork until smooth, pour them into the milk and stir.
Gradually add mixed buckwheat and wheat flour to the liquid and knead the liquid pancake dough. At the end of kneading, add vegetable oil. Since I was baking pancakes using this recipe for the first time and it indicated 2.5 glasses of milk or water, my pancake dough turned out to be as thick as in the photo:
I want to say that it’s even convenient to knead it and rub out lumps. Then dilute the thick dough like for pancakes required quantity milk or water (in my case, 2.5 glasses were added).
Bake buckwheat pancakes in a hot frying pan, greased with vegetable oil or lard before the first pancake. My pancakes came out well, I baked them in two small-diameter frying pans,
This recipe yielded a stack of buckwheat pancakes as in the photo:
You can get approximately 35 pancakes from buckwheat flour when baking them in a small-diameter frying pan.
While the pancakes are baking, at the same time or before starting baking, you need to prepare honey and butter. Melt them over very low heat, a water bath or a radiator until liquid, but under no circumstances boil! To heat up the sweet topping for buckwheat pancakes made from honey and butter, I used the microwave (heated at very low power and stirred several times).
Here they are, buckwheat pancakes with honey:
I prepared stuffed buckwheat pancakes, or rather rolls, with cheese filling. Spread a soft one on a buckwheat flour pancake in an even layer cottage cheese Riccotta, slightly salted, sprinkled with herbs and tightly rolled into a roll.
Try and bake delicious yeast-free buckwheat pancakes using this recipe.
Pancakes made from buckwheat flour are much healthier than those made from wheat flour. Bake them more often, they turn out tasty, tender, fluffy and young children really like them.
Pancakes using buckwheat flour
Those who have never cooked pancakes using buckwheat flour should definitely try it. And, if it is not always possible to feed children buckwheat porridge, they eat buckwheat pancakes with pleasure.
Before you start making pancakes, read the article. For many it will be very useful.
Many people think that you can make buckwheat flour yourself by grinding it in a coffee grinder buckwheat. No, it won't work that way. What you need is store-bought flour.
In addition, it is better to use homemade eggs rather than store-bought ones. And not only for pancakes, but also for preparing other baked goods.
Features of preparing pancakes using buckwheat flour
High-quality buckwheat flour should smell like buckwheat, be crumbly and have a dark cream color. Everything is completely preserved in it.
However, baking pancakes from it is more difficult than from wheat flour. After all, buckwheat flour is considered a “pure” product and does not contain gluten (aka gluten). And gluten gives the dough firmness and elasticity.
The dough made from buckwheat flour is loose and not strong. Pancakes are difficult to flip because they can easily tear. To prevent this from happening, additional components are added to the dough. Such as starch or another type of flour. In our recipe we will add millet.
I will list some features of making pancakes using buckwheat flour. They will be useful for those who have never prepared them, but would like to try. After all, buckwheat flour contains much more useful substances than regular wheat flour.
- It must be remembered that all ingredients for preparing the dough should not be supercooled. To do this, you need to take them out of the refrigerator in advance so that they reach room temperature.
- Kneading pancake dough from wheat flour is quite simple. Many people do this “by eye”. Buckwheat flour dough requires strict adherence to the recipe.
- To prevent heavy buckwheat flour from settling to the bottom, the dough must be mixed before baking the next pancake.
- “Buckwheat dough” for pancakes can be kneaded using milk, whey or kefir. It can be either yeast or unleavened.
- For pancakes, stuffed with filling, it is better not to use buckwheat flour.
- Bake pancakes using buckwheat flour over medium heat. They must “set” well before they can be flipped.
- Make sure the pan is hot enough before scooping the batter.
Ingredients
Servings: – +
- Buckwheat flour 300 gm.
- Millet 300 gm.
- Eggs 2 pcs.
- Butter 4 tbsp. spoons
- Milk 2 glasses
- Sugar 2 tbsp. spoons
- Yeast 15 gm.
1 hour. 10 min. Video recipe Print
Sort the millet and rinse thoroughly.
And here are a few more simple recipes. Look, choose, bake and delight everyone in your household with delicious pancakes.
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Frequent guests at our table are regular pancakes from wheat flour. But sometimes the housewife can go overboard and cook buckwheat. They come out with a very unique taste, spongy and fluffy. It’s more difficult to bake them than regular ones, but these kinds of pancakes have always been the main thing in Rus'. What's the matter? Such deliciousness breaks when you try to roll it. Let's talk about how to properly cook pancakes from
Breton buckwheat pancakes
Such food is popular not only among Slavic peoples. The Bretons, for example, the inhabitants of northern France, are sure that this is primordial French dish. They will hospitably welcome you with ruddy, elastic pancakes with mushrooms, butter, aged aromatic cheese and a mug of cider. A couple of tips before you start baking pancakes from Recipes, firstly, are based on mixing all the ingredients with a mixer.
Secondly, if you decide to stuff them, 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 granulated sugar, one third of a teaspoon of salt. Now let’s tell you about buckwheat flour. There are recipes for every taste!
Cooking process
Beat the eggs, add to them one by one: ¼ teaspoon salt, ½ teaspoon granulated sugar, buckwheat flour, wheat flour. Add water and mix well. The dough should be the same thickness as for regular dough. Considering that buckwheat flour swells in water, you need to wait 20 minutes and, if necessary, add more water. Melt and cool slightly half the butter, pour it into the dough and mix thoroughly again.
Fry the pancakes in a heated frying pan, which we pre-lubricate with a little oil. Literally a couple of minutes on each side. Grease all pancakes with butter and serve warm. We continue to prepare pancakes from buckwheat flour, now we will consider Russian recipes.
Traditional Russian buckwheat pancakes
These pancakes are recommended to be served with salted mushrooms in sour cream, a traditional Russian appetizer. So, take two and a half glasses of milk and boil, and lightly heat one third. Dissolve in half a glass of water room temperature buckwheat flour. While stirring, add almost boiling milk. Cool a little. Dissolve the yeast in a third of a glass of warm milk and add it to the brewed flour. Using this, mix everything well, there should be no lumps left. Leave for a couple of hours, covered with a towel.
We share chicken eggs(separate the yolks and whites), grind the first ones 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 the egg whites with a mixer and mix into our dough. Leave again for a couple of hours. Now we will fry buckwheat pancakes with yeast.
Frying yeast buckwheat pancakes
Heat a non-stick frying pan, 17-18 centimeters in diameter, well over medium heat. Add a spoonful of vegetable oil to the dough, and do this as if splashing it on the surface. Then, without stirring it, scoop it out with a soup ladle and pour it into the frying pan. Turn it in the air several times to ensure the dough spreads evenly, close the lid and bake over medium heat. After the pancake is browned on the bottom and becomes easy to come away from the pan, turn it over and finish baking without a lid.
So we continue to fry the pancakes, without stirring the dough, but sometimes adding a spoonful of vegetable oil. Finished product Lubricate with butter, having melted it first. Good made 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, to which no wheat flour is added, have a pleasant nutty taste. Perfect for filling various fillings, both sweet and not. For example, it would be very original to put salmon and shrimp in them.
The necessary products for making six buckwheat - one hundred grams, an egg - one medium size, vegetable oil. The recipe is simple:
on kefir
In order to prepare buckwheat pancakes with kefir, we will need: whey - 400 ml, granulated sugar - 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. Beat the egg. Add flour little by little and knead the dough. At the end of the preparatory work, pour in a little sunflower oil. Pour the mixture into a heated frying pan.
The pancakes are approximately 14-15 centimeters in diameter and plump. Fry for two minutes on each side. What do you think of the simplest recipe? Pancakes made from buckwheat flour and kefir are ready! Bon appetit!
And again buckwheat pancakes with kefir
Buckwheat pancakes with kefir are one of the dish options in traditional Russian cuisine. Nowadays, 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 is that buckwheat flour contains almost no gluten and pancakes can easily tear. To prevent this, wheat is added. To make it we will 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 granulated sugar. Mix everything thoroughly using a blender. Then brew our mixture with a cup of boiling water and immediately begin baking tasty treat. We should have fragrant and fluffy 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, granulated sugar - one spoon, soda - ½ teaspoon and salt - a small pinch. Now let’s prepare pancakes from buckwheat flour and kefir. Sift the flour and, stirring constantly, pour in warm milk.
Then add granulated sugar, egg yolks, butter and salt. Heat the kefir well on the stove, but don’t bring it to a boil and put soda in it. Add the foamed kefir to the flour and stir, then combine with the whites whipped before. We bake pancakes in a hot frying pan. Lubricate with oil or lard. On the table ready dish Serve hot, with sour cream or honey. As you can see, pancakes are easy to prepare from buckwheat flour. The recipes are simple and varied. Cook with pleasure and bon appetit!
Baking from cereal-based dough retains the vitamin benefits of the core and its pleasant aroma. Buckwheat pancakes are liked by many gourmets for their delicate and porous structure. In addition, the delicacy has an unusual chocolate color and memorable taste. At the same time, it is permissible to combine the most dissimilar recipes, adding both sweet and savory fillings to pancakes. They are also very suitable for those losing weight and diabetics, as they consist of buckwheat flour and are gluten-free.
From this article you will learn:
Yeast-free buckwheat pancakes: different recipes
To truly create thin pancakes and avoid spending too much time in the kitchen at the stove, the easiest way is to arm yourself classic version from products that any housewife has. And if you want to surprise your loved ones, then take note of “more interesting” pancake recipes.
Classic pancakes made with buckwheat flour
Combine 100 g with 150 g of ground kernels and pour a large spoonful of sugar into it. Add a heaping teaspoon of salt and rub the crumbly mixture with 2 eggs. Pour in a couple of tablespoons of milk so that the dough sets slowly, but does not consist of lumps.
After repeated stirring, add another half liter of milk in small doses. Pour 70 g of melted butter into a homogeneous and liquid mixture. The prepared dough is usually infused for at least 30 minutes.
Which is included in recipes, makes pancakes dark. Therefore, they can be considered baked when the surface becomes golden-coffee. In this case, the oven is placed on a dry frying pan.
Buckwheat pancakes recipe Buckwheat pancakes with added yeast
This recipe is all about creating fluffy and filling pancakes that are great for eating without adding unnecessary toppings. The main thing in in this case- make the dough correctly. To create it, slightly heat 200-300 ml of milk and stir 20 g in it fresh yeast. Add sifted wheat flour (100 g) and a couple of tablespoons of ground buckwheat to the mixture. Mix the ingredients thoroughly and place the pan with a blanket or towel in a warm corner for an hour.
When the dough rises slightly, another 150-200 ml of warm milk, a pinch of salt, and a spoonful of sugar are added to the future buckwheat pancakes. Also add 2 tablespoons of melted butter, 3 chicken yolks and 300 g of kernel flour to the dough. Now the workpiece is kneaded again, covered and left for 1-1.5 hours.
A fully risen dough requires only one product - egg white in the amount of 2 pieces. The whites are first whipped into a foamy mass, and then added to the dough and gently stirred from top to bottom. You can make your own pancakes at hot frying pan with fat. They need to be turned over very carefully, otherwise they will tear.
Pancake recipes with fermented milk products
If you want to make something almost not sweet, but at the same time fluffy pancakes, sour cream will come to the rescue. In combination with this product, as well as yeast, buckwheat flour allows you to create an ancient Russian dish- princely pancakes.
Princely pancakes
Pour a teaspoon of dry yeast and a spoonful of sugar into a glass of warm milk. Leave the mixture for 10 minutes and then stir to achieve homogeneity. Pour the mixture into a large bowl, adding 150 g of buckwheat flour. Then add a spoonful of sour cream and rub until all lumps disappear. Cover the dishes with a blanket and place in a warm place for 3 hours to rise the dough.
After increasing the dough, you need to add one yolk, a large spoon of melted butter and a third of a small spoon of salt. Stir the dough until smooth, then add half a glass of milk. At the last stage, beat the protein into a foam and carefully add to the liquid mass. The result will be crispy and thin buckwheat pancakes.
Boyar pancakes with cream
There is also a recipe boyar pancakes, which differ in composition by the presence heavy cream, which are whipped and combined with protein foam at the final stage. For 2 cups of warm milk you will need 3 cups of ground buckwheat and 30 g of yeast. After the dough is ready, add the same amount of milk and 5 yolks, ground with a full glass of sour cream. The dough also contains 100 g of butter, a little salt and sugar, and 2 cups of wheat flour. After re-increasing the dough, add cream and whites to the mass and do not disturb the dough for another 20 minutes.
Pancakes made from buckwheat flour are also prepared with the addition of kefir, which makes the dough airy without yeast. Beat 2 eggs, combine them with 2 tablespoons of sugar and salt, pour in a glass of kefir. While stirring the mixture, carefully add a glass of buckwheat flour so that sticky lumps do not appear. At the end, slowly add a glass of water. From such batter The pancakes that come out are not very elastic, but pleasantly crispy.
Original pancake options
To surprise your expected guests, you can try pancakes made from buckwheat flour with a sweet filling and an unexpected intoxicating aroma. Light beer speeds up the rise of the dough in a matter of minutes and successfully replaces the yeast base.
Pancakes made from buckwheat flour Tender pancakes with beer
To begin, mix 200 g of wheat flour with 120 g of ground kernels. Put a pinch of salt, break 2 eggs in the center of the dry mixture and pour 300 ml of heated milk over it all. It is best to beat the dough with a whisk or mixer, and then add 300 ml of beer to it. As a result, the mass will look like liquid sour cream.
After 60 minutes, the dough will reach the desired volume, and you can pour 50 g of butter into it, which was previously melted. Pancakes are prepared in the standard way.
Treat your friends like this the most delicate delicacy can be combined with scoops of ice cream and powdered sugar. It would also be an excellent addition sweet filling of toasted pears with cinnamon, sugar, lemon juice and citrus zest.
Hearty with spinach
If you like more hearty pancakes with buckwheat flour, try making a spinach-based dough. So, 125 g of leaves are finely chopped and placed in a mixture of 115 g of flour, 1 egg and 300 ml of milk. After half an hour, you can pour a couple of teaspoons of vegetable oil into the mixture.
The optimal filling for such pancakes would be crab meat combined with curry, coriander, mango chutney sauce, yogurt and mayonnaise. It is recommended to place warm, hearty pancakes on plates with lime slices and emerald leaves of young lettuce.
Video: how to cook pancakes with buckwheat flour
Buckwheat pancakes are not an invention of modern chefs. This dish has been known for several centuries and belongs to traditional Russian cuisine.
The housewives of those distant times had own recipe pancakes and passed it on from generation to generation.
The process of preparing the dish took several hours, special attention was paid to the dough, because without it the pancake dough would not even begin to be made.
The pancakes that our ancestors baked were fluffy with a sour taste. They were served with “spices”, toppings and honey.
Baking pancakes from buckwheat is a little more difficult than from wheat flour.
And so that you don’t have to blush for your cooking in front of your guests, and amaze them with your culinary skills, I will share some secrets and tell you pancake recipes.
How to deliciously bake successful pancakes from buckwheat flour
Baking with buckwheat flour is fraught with several pitfalls. We’ll talk about them today, and you’ll also learn how to get around them without loss to yourself.
You can prepare high-quality dough only from fresh yeast. If, after the allotted time, no bubbles appear on its surface, you are out of luck with the main product - yeast.
You'll have to start all over again, but only with new ingredients. Pancakes made from buckwheat flour are more brittle and dry.
Compared to the same baked goods with the addition of wheat flour, they require more egg yolks. It won't hurt either butter, before adding it to the dough, you need to melt and cool it.
Pour the pancake mixture only onto a hot frying pan, otherwise the fried buckwheat pancakes will stick to the bottom. The result is a problem when turning over.
When greasing the pan with vegetable oil, use a brush or cut onion. Prick the latter onto a fork and dip the cut side into the fat. Convenient and economical.
The usual one will help to avoid lumps. 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 fluffy buckwheat pancakes. The oxygen bubbles that saturate the product during sifting improve the rise of the dough.
Recipe for buckwheat yeast pancakes
Ready-made buckwheat pancakes are different original taste and a beautiful coffee shade. Interestingly, all the properties of buckwheat are preserved in flour of the same name.
Once you make this dish, you will definitely want to return to it again and again. You don’t need any special skills or products, all you need is:
0.5 l of milk; 20 g 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:
- First, take care of the dough. To do this, heat half the milk and dissolve the crumbled yeast in it.
- Sift the wheat flour, mix with three tablespoons of buckwheat and pour into a bowl.
- Stir 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 dry out.
- 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 in the melted butter and add the remaining buckwheat flour.
- Leave the dough to rise for another 60-80 minutes.
- As soon as the mass has “grown” and become fluffy, add the whipped whites into it. Carefully, so that the foam retains its fluffiness, stir the contents of the bowl and begin baking buckwheat pancakes.
Pour some batter into a hot frying pan (don't forget to grease it) and fry the pancakes over medium heat until done. Each pancake must be turned over carefully so that it does not tear.
As you already know, buckwheat flour does not contain gluten, so the pancakes turn out fragile. Serve buckwheat pancakes hot, offering sour cream and melted butter in saucers.
See other pancake recipes on my website.
Princely buckwheat pancakes
Serve buckwheat pancakes with added yeast and wheat flour, brushed with butter.
Beat the dough from: one egg; 0.150 kg buckwheat flour; one and a half glasses of milk; a teaspoon of granulated yeast; Art. spoons sl. butter and the same amount of sour cream; 20 g sugar; pinches of salt.
Recipe:
- Heat the milk (glass), add sugar and yeast. Leave the mixture to stand for 10 minutes, then stir and pour into a container with flour.
- Mash the mixture with a spatula, add sour cream.
- When the mixture becomes homogeneous, wrap the bowl with a large towel, cover it with a blanket and leave it alone for 2-2.5 hours. Choose a bowl so that the dough has room to rise.
- Separate the yolk from the egg, add it almost ready dough, then add the oil and salt.
- Add the remaining warm milk and whipped egg white. 6 Last time stir carefully and bake buckwheat pancakes.
Heat the frying pan over high heat and grease it with fat. Reduce heat to medium and bake buckwheat thin pancakes until golden brown. If you want to know more pancake recipes, scroll through the pages of the site.
Buckwheat pancakes without yeast
Take: 0.10 kg of wheat and 0.150 kg of buckwheat flour; ½ liter of milk; a couple of eggs; teaspoon salt; 20 g sugar; 1/3 stick of butter.
Recipe:
- Measure required quantity buckwheat and wheat flour.
- Sift and mix with salt and granulated sugar.
- Beat in the eggs and mash 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, stirring the dough with a whisk each time.
- IN batter add melted and cooled butter, cover the bowl with a napkin.
- Wait 30 minutes, during which time the dough will proof and 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 large number of fat To prevent ready-made buckwheat pancakes from sticking together, coat them with butter.
Buckwheat kefir pancakes
Prepare the products from the list: a glass of kefir and a glass of water; 2 eggs; 40 g sugar; a little salt; a glass of buckwheat flour; oil for frying.
Kneading the dough:
- In the bowl you chose for kneading the dough, beat the eggs.
- Add sugar with salt and kefir.
- Mix everything well.
- Sift the buckwheat flour and add to the remaining ingredients.
- Using a whisk, beat the dough until homogeneous and only then pour in purified water in a stream. Continue 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 and take it by the handle.
- Use a ladle to scoop the dough and pour it onto the bottom of the frying pan, which should be held at a slight angle.
- The liquid mass, spreading, will form a round cake.
- Fry the pancakes until dark on each side for 30-40 seconds. If you think the pancakes are too fragile, dilute a little wheat flour in water and add it to the dough.
Place the golden brown buckwheat pancakes on a plate and, while they are hot, call your loved ones to the table.
Quick buckwheat pancakes
List of ingredients:
100 g each of buckwheat and wheat flour; 2 glasses whole milk; 0.5 teaspoons 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 of lean refined oil.
Preparation:
- The technology for kneading dough is not complicated. Follow the description and you will get great results. So, sift both types of flour into a bowl and mix with a whisk.
- Heat the milk slightly and pour it into the flour, kneading the mixture to a consistency similar to thick, fatty sour cream.
- Grind the salt and eggs in a separate cup, then transfer the mixture to a bowl.
- Dissolve in 10 ml of water citric acid, send the soda there too. A reaction occurred resulting in foam.
- Add the liquid to the dough and stir.
You can fry pancakes with buckwheat flour. If you are interested in recipes for gravy, frying and other delicacies that go with buckwheat pancakes, read the article further.
What is served with pancakes cooked with buckwheat flour?
Housewives' experience and opinion professional chefs converged on one point - pancakes on buckwheat flour They don't go well with sweet sauces. It means that best addition They are served with fried fish, mushrooms and other products.
"Five Minute"
This roast consists of: one carrot; bulbs; 300 g champignons; 1/3 teaspoon salt and 50 ml vegetable oil. It is quite simple and quick to implement, and this factor will be appreciated by all housewives who have little time.
You need:
- Wash the mushrooms, dry them with a paper towel 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 on vegetable oil, salt.
Serve the finished frying in a separate bowl, everyone will take as much as they need. Sour cream would be a good addition; it is also placed 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
