Pancakes made from buckwheat flour are much healthier than those made from wheat. Bake them more often, they turn out delicious, tender, lush and are very popular with young children.
Pancakes with buckwheat flour
Those who have never cooked pancakes using buckwheat flour should definitely try this. And, if it is not always possible to feed children with buckwheat porridge, then buckwheat pancakes they eat with pleasure.
Before you start pancakes, check out the article. For many it will be very useful.
Many people think that you can make buckwheat flour yourself by grinding buckwheat in a coffee grinder. No, it won't work like that. It is the flour bought in the store that is needed.
In addition, it is better to use eggs not store-bought, but homemade. And not only for pancakes, but also for making other pastries.
Features of cooking pancakes using buckwheat flour
quality buckwheat flour should smell like buckwheat, be crumbly and have a dark cream color. Everything is completely preserved in it.
However, it is more difficult to bake pancakes from it than from wheat flour. After all, buckwheat flour is considered a “clean” product and does not contain gluten (aka gluten). And gluten gives the dough firmness and elasticity.
Buckwheat flour dough is loose and not strong. Pancakes are difficult to flip because they can break easily. To prevent this from happening, additional components are added to the dough. Such as starch or other 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 cooked 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, they must be taken out of the refrigerator in advance so that they acquire room temperature.
- Kneading the dough for pancakes from wheat flour is quite simple. Many people do it "by eye". Buckwheat flour dough requires strict adherence to the recipe.
- So that heavy buckwheat flour does not settle to the bottom, before baking the next pancake, the dough must be mixed.
- "Buckwheat dough" for pancakes can be kneaded using milk, whey or kefir. It can be both yeast and fresh.
- for pancakes, stuffed with stuffing, buckwheat flour is better not to use.
- Bake pancakes using buckwheat flour should be on medium heat. They must "grab" well before they can be turned over.
- Before scooping up the batter, make sure the pan is hot enough.
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 well.
And here are a few more simple recipes. Look, choose, bake and delight all households with delicious pancakes.
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Buckwheat pancakes - that's what I wanted to surprise my family on the second day of Maslenitsa! Recently, I came across buckwheat flour on the counter, and on the back of the package was a recipe for buckwheat pancakes. Therefore, it was decided to bake buckwheat pancakes for Maslenitsa. I served pancakes made from buckwheat flour in a sweet version - with honey and melted butter, and in an unsweetened version - with soft filling. tender cheese Ricotta and greens. Both options for buckwheat pancakes were very tasty!
Buckwheat pancakes
Buckwheat flour is much healthier than wheat flour and does not contain gluten (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 baking.
Didn't search special recipe buckwheat pancakes, I repeat that I took it on a package of Uvelka buckwheat flour. As the saying goes, trust but verify! The specified liquid (milk and water) in the recipe was not enough, it turned out very thick pancake dough like 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 giving a corrected recipe for buckwheat pancakes.
For the recipe for buckwheat pancakes you will need
How to cook buckwheat pancakes
Let's start making pancakes by sifting buckwheat and wheat flour.
In a warm liquid (I took milk and water in equal proportions), add salt, sugar, soda.
Beat the eggs separately with a whisk or fork until smooth, pour them into milk and mix.
Gradually add the mixed buckwheat and wheat flour to the liquid and knead the liquid pancake dough. At the end of kneading add vegetable oil. Since I baked pancakes for the first time according to this recipe and it indicated 2.5 cups 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 the lumps. Then dilute the thick dough like on pancakes necessary quantity milk or water (in my case, 2.5 cups were added).
Bake buckwheat pancakes in a hot frying pan, greased with vegetable oil or lard before the first pancake. My pancakes were filmed well, I baked them in two pans of small diameter,
according to this recipe, a stack of buckwheat pancakes turned out as in the photo:
Approximately 35 pancakes made from buckwheat flour will turn out when you bake in a small diameter frying pan.
While pancakes are baking, at the same time or before baking, you need to prepare honey and butter. Melt them over very low heat, water bath or battery to a liquid state, but in no case boil! To warm 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:
Stuffed buckwheat pancakes, or rather I cooked a roll with cheese filling. On a pancake made of buckwheat flour, evenly spread a soft cottage cheese Riccotta, a little salt, sprinkled with herbs and tightly rolled up into a roll.
Try and bake delicious yeast-free buckwheat pancakes according to this recipe.
Pancakes on wheat flour are familiar to us, but our ancestors in Rus' were more familiar with buckwheat flour. They were also baked on ordinary days, and Maslenitsa certainly could not do without such pancakes. If you have not tried buckwheat pancakes, then according to the recipes below, you can fill this gap.
Buckwheat flour gives baked goods an original nutty flavor and aroma. In work, it differs from wheat, so it is important to know the little subtleties so that everything works out and you can appreciate the taste of buckwheat pancakes.
Pancakes from buckwheat flour - cooking secrets
Good flour has a buckwheat smell, a gray-cream color and a crumbly texture. It completely preserves the vitamins and minerals of buckwheat. 
- Gluten, found in wheat, rye, barley and other cereals, is a complex wheat protein, also called gluten. Thanks to him, we get an elastic, elastic dough during kneading, and the products are lush, tender. Buckwheat flour does not contain gluten, so pancakes from it will be loose, they are difficult to turn over, as they are easily torn. For adhesion, add to the dough more eggs, wheat flour or starch.
- It is important to know that buckwheat flour pancake dough products should not be cold. Take them out of the fridge and let them come to room temperature.
- If the usual wheat pancake dough can be made even by eye, then it is better not to break the recipe for buckwheat pancake dough.
- Dough for pancakes from buckwheat flour can be made with milk, kefir, it can be yeast and without yeast.
- Before scooping up the dough for the next portion, it must be mixed, as the flour is heavy and settles to the bottom.
- Bake buckwheat pancakes on medium heat, before turning them over, you must wait until the dough is completely set.
- If you like, then buckwheat is not suitable for this, it is difficult to wrap the filling in them, since they are not as elastic as wheat ones.
Pancakes from buckwheat flour in milk without yeast
Ingredients:
- milk - 500 ml
- buckwheat flour - 150 gr
- wheat flour - 100 gr
- butter - 70 gr
- eggs - 2 pcs
- sugar - 1 tbsp. l.
- salt - 1 tsp
Recipe:
fold ready-made pancakes on a plate, greasing each with butter.
Yeast buckwheat pancakes
I wanted to bake pancakes only from buckwheat flour and I found such a recipe, but they are not recommended to bake without yeast. I love pancakes and so I decided to try it. Everything worked out for me, so pancakes made only from buckwheat flour without additives are also possible.
We will need:
- milk - 1.5 cups
- buckwheat flour - 0.5 cups
- eggs - 2 pcs
- sour cream - 1 tbsp. l. with a slide
- sugar - 1 tbsp. l.
- melted butter- 2 tbsp. l.
- dry yeast - 1 tsp
- salt - 0.5 tsp
- soda - 0.5 tsp
Recipe:
Pancakes from buckwheat flour on kefir - video recipe
As I said, you can cook buckwheat pancakes on kefir, though I haven’t tried it, so I found a video recipe.
Sour cream, honey, jam can be served with buckwheat flour pancakes. I cooked frozen currant jelly for pancakes, it was very tasty. 
Enjoy your meal!
Elena Kasatova. See you by the fireplace.
Pancakes based on buckwheat flour are very fragrant and have a beautiful coffee shade.
Subtleties of cooking
Buckwheat pancakes are not something new, recently invented - in those countries where buckwheat often appears on the tables and is not called porridge, but cereals, this dish has been known for a long time. That's just despite the fact that the recipe for its preparation is already “with a beard”, few people know how to cook such pancakes today. And the reason lies in the grain itself - unlike wheat, buckwheat does not contain gluten. This is very good from the point of view of maintaining health, but when it comes to making pancakes, there are considerable difficulties. Due to the lack of this very gluten, they turn out to be very brittle, and therefore turn them over in a pan and not damage them very difficult.
On a note! The problem is solved as follows - wheat flour is added to the dough, sometimes its part is equal to the amount of buckwheat flour, sometimes a little more. It all depends on the skill and experience of the hostess, as well as how strong the taste of buckwheat you want to get.
But even if you know how to knead perfect dough for buckwheat pancakes, you can’t do without a good frying pan. The ideal pancake pan will be quite heavy with a thick bottom. Previously, the most popular were, of course, cast iron, but today they can be absolutely anything. The main thing is that the material warms up evenly and keeps heat well. If you prefer to cook buckwheat pancakes on cast iron pan, then remember that it is better not to wash it, but only wipe it with a clean cloth or paper towel.
And finally, about the method of frying. You should not add too much fat and in general it is better not to use vegetable oil; it is advisable to grease the bottom of the pan in the old fashioned way - with a piece of potato dipped in melted lard. Then, as a result, the pancakes will turn out to be incredibly appetizing: their edges will be fried and crispy, and the central part will be soft, literally melting in your mouth, and loose enough to absorb the additives that you wish to wrap in them.
Buckwheat yeast pancakes
This dish can be prepared both without steaming and steaming, but classic recipe yeast buckwheat pancakes still involves the preparation of sourdough. In other words, first of all, they make a small batch of “live” yeast, water, flour and granulated sugar and leave it for a while so that the mass comes up. Then the rest of the ingredients are added, but not all of the flour is usually added. And only after the dough comes up again, put the rest of it and start baking pancakes.
There is another option for making yeast pancakes from buckwheat flour, when hot water. Such pancakes are called custard. But such a process cannot be carried out on hastily- it takes quite a lot of time and the output is a rich portion of dough. Custard pancakes usually cooked for a large company, when all family members and close friends gather at the table.
On a note! Of course, yeast buckwheat pancakes are incredibly tasty, but at the same time, such food is very heavy!
Lean pancakes
So, we will cook lean buckwheat pancakes using a non-dough method on water with the addition of yeast. For the dish we need:
- buckwheat flour - 2 cups;
- wheat flour - 2 cups;
- cold water - 200 ml;
- hot water - 700 ml;
- "live" yeast - 20 g;
- granulated sugar - 50 g;
- salt - ¼ part of a teaspoon;
- butter or fat for baking.
Sift half a glass of flour of each type into a deep container and add the indicated portion cold water. Thoroughly knead the mass with a wooden spatula, breaking all the lumps.
Add all the hot water, once again stir the mass well and leave it for a quarter of an hour. After this time, we introduce yeast and sugar into the dough. Stir, cover with a clean cloth and leave in a warm place for 30-35 minutes.
On medium heat, heat the pan, grease its bottom with fat and proceed to baking pancakes. Using a ladle, pour the dough into the pan and distribute it evenly over the bottom. Brown the pancake on each side and spread on wide dish. We do this with all tests.
Advice! Can be prepared separately vegetable stew with fresh herbs, which will be a great filling.
Custard pancakes
For custard pancakes from buckwheat flour it is necessary to prepare the following products:
- buckwheat flour - 300 g;
- wheat flour - 300 g;
- water - 750 ml;
- "live" yeast - 25 g;
- sugar - 1 teaspoon;
- vegetable oil - 15 ml;
- salt to taste;
- baking fat.
On a note! You can check the temperature by dipping your finger into it - it should be very warm, but not hot!
Cut the yeast into small pieces, fill them warm water, put sugar and mix everything well. We leave the dough to come up.
Sift each flour into a separate bowl. Pour half of the boiling water and add wheat flour into it, carefully breaking up the lumps. Leave the mixture for a while to cool slightly, then add it to the dough. We mix everything with a whisk, transfer to a warm place and leave it there for an hour.
Bring the rest of the water to a boil and pour in the buckwheat flour. We leave at room temperature cool down. Add a warm mass to the dough, salt, pour in vegetable oil, mix well with a whisk, cover with a clean cloth and leave warm for another hour. After the specified time, a lot of bubbles should appear in the dough.
We heat the pan on the fire, grease its bottom with fat and a ladle carefully so as not to disturb the bubbles, pour the first portion of the dough and distribute it evenly. After about two minutes, flip the pancake and brown it on the other side. We stack the finished pancakes in a pile on big platter and serve.
Pancakes without yeast
Recipes for pancakes made from buckwheat flour without yeast are the easiest and fastest to perform. The dough for them can be varied: on milk and kefir, on fermented baked milk and yogurt, and even on yogurt. There are more interesting options, for example, on mead and beer. At the same time, the latter turn out to be especially tasty, only it is advisable to use not light beer, but dark beer, one that has a sweetish taste and is stronger.
If the adze turned out to be too thick, and you have already completely used milk or kefir, then you can dilute it mineral water. Thanks to this additive, the dough acquires a surprisingly airy structure.
Pancakes on kefir
To prepare buckwheat pancakes on kefir, you will need:
- buckwheat flour - a glass;
- wheat flour - 2 cups;
- egg - 2 pcs.;
- kefir - 750 ml;
- sugar - half a glass;
- vegetable oil - 50-60 ml;
- soda - a couple of pinches;
- salt - to taste.
Break the eggs into a deep bowl, add salt, add sugar and mix with a fork or whisk. We introduce kefir into the mixture, mix again, add the sifted buckwheat and wheat flour. Knead the dough well, breaking up any lumps.
Add vegetable oil and soda to the dough. Mix again and set aside for about half an hour.
We heat the pan over medium heat, grease it with baking fat and fry the pancakes for a couple of minutes on each side. This dough allows you to get very ruddy pancakes with beautiful openwork holes.
Simple pancakes with milk
Pancakes from buckwheat flour in milk are prepared on the basis of the following ingredients:
- 4-5 tablespoons of buckwheat and wheat flour;
- half a liter of milk;
- a couple of eggs;
- 60 g butter;
- half a glass of sugar;
- a quarter teaspoon of salt;
- baking fat.
Sift buckwheat flour into a deep container, then wheat flour, beat in eggs, add milk with sugar and salt and mix everything well with a whisk. Close the bowl cling film and leave for half an hour to let the dough rest.
Melt the butter, cool and add it to the rested dough. Once again, mix everything and, if necessary, slightly dilute the dough with milk or mineral water.
Grease the bottom of the pan with oil and heat it up. We mix the dough and with the help of a ladle and pour the part into the pan.
Buckwheat pancakes hearty
You can make pancakes not only from buckwheat flour, but also from already ready-made cereals. Pancakes made from buckwheat porridge are darker and have a very original taste: rich and somewhat sweet. So, to make pancake dough you will need:
- two glasses of boiled buckwheat;
- two tablespoons of sugar;
- two eggs;
- 300 ml of milk;
- 80 g wheat flour;
- a pinch of soda;
- 30 g butter.
Connecting buckwheat porridge with sugar, pour everything into the bowl of a food processor and carefully interrupt. The result should be a smooth puree. Add eggs, pour milk and mix everything. Sift the flour, add soda and also introduce into the dough. We mix everything.
We warm the pan well, grease it with a thin layer of lard and pour the dough with a ladle. Spread evenly and bake for 2 minutes, flip and fry for about a minute more.
On a note! At times ancient Rus' buckwheat porridge was ground only slightly, which is why the pancakes turned out to be very lush and tall!
Breton pancakes - on beer
To make these pancakes you will need:
- buckwheat flour - 120 g;
- wheat flour - 190 g;
- a couple of eggs;
- milk - 300 ml;
- beer - 300 ml;
- butter - 40 g;
- a pinch of salt;
- baking fat.
Using a whisk, carefully knead the dough, leaving no lumps, after which gradually, in a thin stream, pour beer into it. As a result, the dough should become like liquid sour cream. Cover the bowl with a clean tea towel and leave for an hour.
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 sieving, 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.
- AT 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 large number 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 agreed at one point - pancakes on buckwheat flour do not 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 tsp salt and 50 ml 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
