Buckwheat pancakes with kvass syrup
In addition to buckwheat and wheat flour, boiled buckwheat is added to the batter for these pancakes, so the buckwheat flavor comes through nicely. The buckwheat pancakes are perfectly complemented by a flavorful syrup of bread kvass. The bread syrup's bread flavor pairs very well with the buckwheat. Products (for 5 servings)
For the dough:
Wheat flour - 150 g
Buckwheat flour - 65 g
Buckwheat grits - 100 g
Milk - 250 ml
Eggs - 2 pcs.
Vinegar - 1 soup spoon
Baking powder - 9 g
Salt - 0,5 tsp.
Soda - 0,25 teaspoon
*
For the syrup:
Bread kvass - 500 ml
Sugar - 200 gr
Prepare all the necessary products.
The pancakes are made without added sugar, since they are served with sweet syrup. But if you want you can add some sugar to the batter.
Wash the buckwheat and pour 300 ml of water in a pot.
We put the pot with buckwheat on the stove and cover with a lid. Cook buckwheat on low heat for about 15-20 minutes - it should be crumbly.
Take the lid off the pot and let the buckwheat cool.
For the syrup in a thick-walled saucepan pour kvass and pour sugar.
Boil kvass on medium heat for about 30 minutes. Kvass will reduce in volume about 3 times. But the syrup should not be thick, because when it cools, it will thicken even more.
In a bowl add two kinds of flour - buckwheat and wheat. In the same place we beat the eggs and add salt.
Then we add milk.
Mix with a mixer on low speed until homogeneous.
Lighten the soda with vinegar and add it to the batter. Pour the baking powder.
Once again we mix well.
Add cooled buckwheat.
Mix until homogeneous.
A hot frying pan grease with vegetable oil. If the pan has a non-stick coating, you can bake the pancakes on a dry frying pan.
Pour some of the batter into the pan.
Fry the pancakes on just below medium heat for about 3 minutes on each side, until browned.
When ready, put the pancakes on a plate, pour syrup on top (if the syrup is too thick, you can heat it in the microwave) and put a piece of softened butter.
Bon appetit!