home
➠ Snacks
➠ Snacks
➠ Buckwheat pancakes with yogurt

Buckwheat pancakes with yogurt

1056

Kitchen Russian

Calorie content 182.5 kcal

Portions 8 port.

Cooking time 35 minutes

Proteins * 7 gr.

Fats * 7.7 g

Carbohydrates* 36 gr.

Content

I want to share an unusually tasty and interesting recipe for buckwheat pancakes cooked in yogurt. These pancakes are perfect for a delicious hearty breakfast or dinner. Buckwheat lovers will certainly appreciate this dish. Pancakes can be served as an independent dish or supplemented with meat and sausages.

Ingredients

Yogurt 500 ml Wheat flour 400 gr. Granulated sugar 2 tbsp Baking soda 1 tsp Salt 1 tsp Vegetable oil for frying Egg 2 pcs. Buckwheat (boiled) 2 tbsp.

Cooking process

First of all, prepare all the necessary ingredients for making yogurt buckwheat pancakes. Take care in advance that you have boiled buckwheat.

Remove natural yoghurt from the refrigerator in advance and warm it at room temperature. Pour into a deep bowl. Add the required amount of boiled buckwheat, salt, granulated sugar and baking soda. Using a hand blender, mix thoroughly until smooth.

Break chicken eggs at room temperature into the resulting mass. Mix well with a hand blender until smooth.

In several steps, enter the required amount of wheat flour previously sifted through a fine sieve. Stir the dough with an immersion blender until smooth.

Heat a skillet with a thick bottom well over maximum heat. Then pour in the required amount of vegetable oil. Reduce heat to low. Using a tablespoon, gently place the dough at some distance from each other.

When the edges of the buckwheat pancakes are fried, and the dough on top grasps and thickens enough, using two forks or a spatula, turn the pancakes to the other side and fry until a delicious golden brown crust.