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➠ Buckwheat pancakes with milk

Buckwheat pancakes with milk

1105

Kitchen Russian

Calorie content 162.7 kcal

Portions 2 port.

Cooking time 30 minutes.

Proteins * 6.9 gr.

Fats * 7.5 g

Carbohydrates* 34.4 g

Content

Fritters made from buckwheat flour are more useful for the body than from wheat flour, as it has a low glycemic index and a lot of minerals and vitamins. Buckwheat flour is quite capricious, although the dough is easily kneaded from it without lumps, but it does not rise well even with yeast, and pancakes from it are dense. Fritters are prepared from such flour only on kefir with the addition of soda, and for pancakes with milk it is better to boil or soak buckwheat in advance, and then grind it in a blender. Milk pancakes retain the taste of buckwheat better.

Ingredients

Buckwheat 100 g Cow's milk 100 ml Egg 1 PC. Wheat flour 3 tbsp Baking powder 0.5 tsp Granulated sugar taste Salt 1 pinch Vegetable oil for frying

Cooking process

Pour boiling water over the washed buckwheat in a separate bowl for 2 hours so that the buckwheat swells well.

Then drain the water from the buckwheat and grind the cereal with an immersion blender or in the bowl of an ordinary blender to a state of gruel. Then break a chicken egg to the chopped buckwheat, add sugar to your taste, a pinch of salt and mix again with a blender.