Buckwheat pancakes
Real Russian pancakes are made with yeast from buckwheat flour (just grind buckwheat in a coffee grinder). They are obtained with a slight acidity. Such pancakes can be eaten with sour cream, honey, herring, caviar or salted salmon.
2 cups buckwheat flour
2 cups wheat flour
4 cups of milk
3 eggs
100 g cream
1 tbsp. spoon of sugar
25-30 g yeast
2 tbsp. tablespoons butter
salt to taste
Pour buckwheat flour into an enameled pan, pour 2 cups of warm milk, previously diluting the yeast in it. Stir everything well and put in a warm place. When the dough rises, stir it with a wooden spoon, pour the rest of the milk, pour in the wheat flour and mix well. Put the dough in a warm place again. After the dough comes up again, add egg yolks to it, mashed with two tablespoons of melted butter, sugar, salt. Mix all products. Beat cream and egg whites separately. Add them to the dough and, having gently mixed, again put in a warm place for 15-20 minutes. Bake pancakes in the usual way.
Real Russian pancakes are made with yeast from buckwheat flour (just grind buckwheat in a coffee grinder). They are obtained with a slight acidity. Such pancakes can be eaten with sour cream, honey, herring, caviar or salted salmon.
2 cups buckwheat flour
2 cups wheat flour
4 cups of milk
3 eggs
100 g cream
1 tbsp. spoon of sugar
25-30 g yeast
2 tbsp. tablespoons butter
salt to taste
Pour buckwheat flour into an enameled pan, pour 2 cups of warm milk, previously diluting the yeast in it. Stir everything well and put in a warm place. When the dough rises, stir it with a wooden spoon, pour the rest of the milk, pour in the wheat flour and mix well. Put the dough in a warm place again. After the dough comes up again, add egg yolks to it, mashed with two tablespoons of melted butter, sugar, salt. Mix all products. Beat cream and egg whites separately. Add them to the dough and, having gently mixed, again put in a warm place for 15-20 minutes. Bake pancakes in the usual way.
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