kleskox35
Buckwheat yeast pancakes
Category: Bakery
Ingredients
wheat flour 1 cup
buckwheat flour 1 cup
pressed yeast (or 2.5 tsp dry) 30 g
Eggs 3 pcs
sour cream 1 cup
milk or water (I take milk)
sugar 1 tbsp. l.
salt to taste
Cooking method

From wheat flour, warm milk, sugar and yeast, put a dough (consistency like thick sour cream), let it ferment in a warm place, as it begins to settle, add buckwheat flour, yolks, sour cream, dilute salt with warm milk (a little thicker than on pancakes) add whipped into firm foam, stir gently from top to bottom, let the dough rise and, without stirring, carefully bake the pancakes in a hot, oiled frying pan.
I was so hot today. Delicious .
It is better to take a frying pan with a diameter of 22 cm, they can break on a large one.

Note
Glass = 250g
sweetka
I will also insert my 5 kopecks. so that those who want to bake buckwheat yeast pancakes will not have disappointments.
what we used to eat for breakfast is a subtle circling miracle pancakes... they can be of different diameters. but dough are made pancakes and they are usually about the size of a tea saucer. pancakes are thicker than pancakes. it's still great to fry them with different flavors. so, dear pancake makers, do not seek to spread the buckwheat pancake all over the pan, otherwise some kind of flat cake will come out. in small portions, small.
kleskox35
sweetka, that's for sure, they must be plump, I somehow didn't think to write about it, I pour a whole ladle into my small frying pan .... you don't need to smear them, let them spread so slightly. But their holes are very even
sweetka
kleskox35, clarified, because the first time I fed the kitties-dogs myself
and the holes they have, you're right, just awesome !!!
kleskox35
Well, here they are my pancakes ... only this time I took whole grain flour instead of buckwheat - delicious
Buckwheat yeast pancakes
Hairpin
Quote: kleskox35

Buckwheat yeast pancakes. Glass = 250g
1 cup wheat flour
1 cup buckwheat flour
30g of pressed yeast or 2.5 tsp. dry (I took Pacmaya)
3 eggs, 1 cup sour cream, milk or water (I take milk), sugar 1 tbsp. l, salt to taste

From wheat flour, warm milk, sugar and yeast, put a dough (consistency like thick sour cream), let it ferment in a warm place, as it begins to settle, add buckwheat flour, yolks, sour cream, dilute salt with warm milk (a little thicker than on pancakes) add whipped into firm foam, stir gently from top to bottom, let the dough rise and, without stirring, gently bake the pancakes in a hot, oiled frying pan. I was so hot today. Delicious . It is better to take a frying pan with a diameter of 22 cm, they can break on a large one.

It didn't work ... I didn't guess the amount of milk. The dough was pouring out of the ladle into the frying pan, but no more flowing in the frying pan ... It looks like the milk was soooooooooooooooooo very little ...
lina
Hairpin, why didn't you add water or milk to the desired state of the dough? So that it flows right?

I got loose today
sweetka
Hairpin, and you carefully read about buckwheat yeast?
Hairpin
Quote: Lina

Hairpin, why didn't you add water or milk to the desired state of the dough? So that it flows right?

Because it says that after the introduction of proteins, do not interfere !!! And I am obedient !!!
Hairpin
Quote: sweetka

Hairpin, and you carefully read about buckwheat yeast?

And what unread do you suspect me of? Tell me, maybe I really haven't read something ... There is one more recipe, but ... I can't try everything! I started with the first ...
sweetka
this pancakes... they should be about the size of a tea saucer. and such "pukhkenki" through them you cannot read a newspaper.so everything you had was normal! the dough actually practically spreads over the pan, like on pancakes.
kleskox35
sweetka, The hairpin does not give medals to anyone! Until you tell about the bouquet step by step.
Hairpin, and the holes were right? These pancakes are strong and do not spread, buckwheat flour is so, they are very porous, tender and plump, thinner than pancakes, of course, but closer to them! I don't take a frying pan larger than 22 cm on them and pour a normal standard ladle there, as a result there is nothing special to spread there
sweetka
Damn, maybe someday the "edit" button will appear, at least for a few minutes.
Quote: sweetka

this pancakes... they should be about the size of a tea saucer. and the dough actually practically spreads over the pan, like on pancakes.
dough not spreads like pancakes
sweetka
Quote: kleskox35

sweetka, The hairpin does not give medals to anyone! Until you tell about the bouquet step by step.
Hairpin, and the holes were right? These pancakes are strong and do not spread, buckwheat flour is so, they are very porous, tender and plump, thinner than pancakes, of course, but closer to them! I don't take a frying pan larger than 22 cm on them and pour a normal standard ladle there, as a result there is nothing special to spread there
and my diameter is even smaller! such see in 10.type authentic
kleskox35
Hairpin... dilute before introducing proteins with a consistency like normal pancakes (well, maybe a little thicker - just a little bit ... well, what would be pouring from the ladle normally, that's why I always mix at this stage with what I will pour into the pan later ) Unfortunately, I cannot indicate the exact amount of milk ... it always takes in different ways, I just pour it on the eye .. I bake such often, my husband and daughters love.

Hairpin just for you! 3-4mm thickness of pancakes ... you should have seen my husband's eyes when I was measuring a pancake Shocked Cheerful ...

So in the center 4, and closer to the edge 3 already ...
Hairpin
With Vologda lace mustache, came here:

wheat flour - 160 gr.
buckwheat flour - 160 gr.
yeast - 30 gr.
eggs - 3 pcs.
sour cream - 250 gr.
milk - 250 + XXX gr.
sugar 1 tbsp. l,
salt to taste

1. From wheat flour, 250 gr. warm milk, sugar and yeast, put the dough, let it ferment in a warm place;
2. as it begins to settle, add buckwheat flour, yolks, sour cream, salt, dilute XXX gr. warm milk;
3. Beat the whites with a pinch of salt;
4. Add whipped egg whites, stir gently from top to bottom;
5. Allow the dough to rise and, without stirring, carefully bake the pancakes in a hot, oiled frying pan.


Question number 1. Is 1 glass of sour cream 250 grams?
Question number 2. XXX - how much do I have?
Question number 3. Where Zinger, which translates all this to me? !!!
Zhivchik
Hairpin, I'm here.
But I can’t help, because in the first place, the consistency of sour cream is different. And secondly, I don't like buckwheat pancakes. For this reason, I do not know how much liquid buckwheat flour takes on.
Try to immediately make the dough thin, and then add flour or milk. And don't mind those proteins. You need to bring the dough to the right condition.
Ask kleskox35 to measure everything for you in grams.

p.s. I looked at the recipe from the first post. Indeed, why did not kleskox35 indicate the amount of milk, at least approximately?
Hairpin
Quote: Zhivchik

Ask kleskox35 to measure everything for you in grams.

(whispering and looking around) They're all waiting for my senses to appear! And I have so much rubbish, but there is no chuyka ...
kleskox35
Girls a glass is the most ordinary faceted 250 ml ... Prostokvashino sour cream 25% (usually I have this in the refrigerator), I didn't write how much milk to add because I never measured it, I pour it as much as it takes (well, no less than a glass) ... I'm guided by the thickness of the dough, it should be like ordinary pancakes, in this phase I stir the dough with a ladle with which I will pour the dough into the pan, so the consistency is clearer.
kleskox35
Dedicated to the hairpin

dough before baking
Buckwheat yeast pancakes
dough in a frying pan 22cm
Buckwheat yeast pancakes
damn before taking off
Buckwheat yeast pancakes

I hope this helps somehow
Klementina
kleskox35, low bow to you for the recipe! We love buckwheat pancakes! But I always interfered with them on kefir, one of these days I will try your recipe (today the dough for Vologda mugs is already suitable! What a delicious week now!
kleskox35
Klementina, a week super tasty ... and yeast pancakes are my weakness
Klementina
Yesterday I cooked it. The dough ran away from me, I didn't calculate that it would rise so much.% -) There were no problems with proportions: I know that buckwheat flour hams moisture well. She spread it thinly, like on lace pancakes, when the yeast worked and the flour swelled. The dough came out a lot, I thought I would bake it for half the night, but in the end I got 16 pieces: thick and airy, very tender. Kushai with honey: mortality! There is a photo, I'll post it later.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers