Buckwheat porridge fritters with currants
A great way to use boiled buckwheat - buckwheat porridge pancakes with currants. The pancakes are very tender with a rich berry flavor. So if you have leftover buckwheat porridge from your dinner, you should try this original recipe - it is very delicious! Products (for 4 servings)
Buckwheat groats - 50-100 g
Or ready buckwheat porridge - 250-300 g
Black currant - 100 gr
Milk - 125 ml
Wheat flour - 2 tablespoons
Egg - 1 pc.
Sugar - 1-2 tbsp.
Vegetable oil (for frying) - 1 tbsp.
*
For serving (as desired):
Sour cream - to tast
Prepare all the products according to the list.
Buckwheat porridge is best boiled in advance. To do this, wash buckwheat groats, put them in a saucepan and pour 100-200 ml of water (the approximate ratio of buckwheat and water is 1:2), put it on the heat and bring it to the boil. Then turn down the heat to low and cook buckwheat for about 15-20 minutes, until the water is absorbed and the groats are soft.
Transfer the ready buckwheat porridge to the bowl of a blender.
Pick the currants, remove the spoiled berries. Then wash currants and flip them in a sieve to drain the water. Add the berries to the buckwheat in a bowl.
Pour milk into the bowl.
Then add the egg.
Stir in the sugar.
Beat on high speed until smooth.
Place the mixture in a bowl and add the flour.
Stir thoroughly to break up the flour so that it spreads evenly and the mixture becomes homogeneous.
Heat a non-stick pan (it can be pancake pan). Lightly grease the pan with oil, spread the batter with a tablespoon. Fry fritters on just below medium heat for about 2-3 minutes on each side, until golden brown.
Buckwheat pancakes with black currants are ready.
Since black currants have quite a rich flavor - the result is appropriate. The pancakes can be served with sour cream. Also do not forget about drinks, tea or homemade compote will suit well to the pancakes.
Bon appetit