Buckwheat pancakes with milk
Tender, thin and moderately sweet buckwheat pancakes with milk. The pancakes are quite easy to make and are perfect for a homemade breakfast. For the dough in equal parts buckwheat and wheat flour are used, due to which the pancakes are quite elastic, but soft at the same time.
Ingredients (for 3 servings)
Wheat flour - 50 g
Buckwheat flour - 50 g
Milk (2.5% fat content) - 300 ml
Eggs - 3 eggs
Vegetable oil - 40 ml
Sugar - 25 gr
Salt - 3 gr
Prepare all the necessary ingredients.
Buckwheat flour can be made from groats by grinding them with a coffee grinder or blender.
Use milk of any fat content.
Oil can be used without fragrance.
Break eggs into a bowl.
Add sugar and salt.
Whisk with a wire whisk until smooth, or you can use a mixer.
Pour in half the vegetable oil (15 ml) and stir.
Pour in the milk and stir with a whisk.
Through a sieve, pour both types of flour (wheat and buckwheat).
Stir to make sure there are no flour lumps.
Pancake pan put on medium heat, heat well and grease with vegetable oil.
Stir the batter, scoop out half of a large ladle and pour into the center of the pan. Using quick circular motions, spread the batter all over the bottom.
Fry the pancake over moderate heat for about 1-1.5 minutes, until brown on one side.
Flip the pancake with a spatula and continue cooking for about 1 minute more in the same mode.
The buckwheat pancakes with milk are ready. I made 12 pancakes.
Serve the pancakes with any jam, honey, sour cream.
Bon appetit!