Pancakes from buckwheat flour - delicious recipe for pancakes, for all those with a sweet tooth who must avoid gluten or white flour.
Have you ever tried them? Have you ever prepared them?
Buckwheat (Fagopyrum esculentum) is classified as a cereal because it has a grain similar to rice, as well as the way it is used, but it is significantly different from other cereals in terms of morphological and physiological properties. Buckwheat protein is of better quality than other cereals; contains vitamins B1 and B2; is a honey crop. Stem 30-150 cm tall, ribbed, branched, red when ripe, heart-shaped leaves. The fruit is a nut.
Buckwheat flour is very tasty and nutritious. It is used to prepare buckwheat polenta, bread and pastries (as an addition to other cereals), pies, pancakes, scones, cakes and other specialties, as well as noodle dough. Buckwheat flour is often used as a supplement to other types of flour. Pastries and pancakes from such a mixture, they have a delicate structure and a buttery taste.
Buckwheat flour is more black than white. It is used in sweet and salty varieties. Although it is rich in carbohydrates, it is easily digestible, does not raise the level of glucose in the blood, so it is suitable both for people with indigestion and diabetics. It is offered as a special specialty in restaurants.
Pancake recipe from buckwheat, except for the type of flour, it differs very little from the "classic" recipe for pancakes, when ordinary wheat flour is used. Considering that buckwheat flour is not very suitable for mixing, like wheat flour, it is better to make pancakes from buckwheat flour, similar to or according to the American recipe.
Pancakes made of buckwheat flour - Recipes and Cookbook online
Buckwheat flour pancakes - a delicious pancake recipe for all those with a sweet tooth who must avoid gluten or white flour.
Buckwheat flour pancakes, ingredients:
- 3 pieces of eggs
- 125 g of buckwheat flour
- 1 teaspoon of honey
- 0,5 bags of baking powder
- 1 pinch of salt
- 140 ml of milk
Buckwheat flour pancakes, preparation:
- Separate the yolks from the whites. In a large mixing bowl, beat the egg yolks until the mass is foamy. Add the buckwheat flour, stirring constantly. Then add baking powder, honey and salt. Mix well to combine the mass. Add milk slowly to obtain a uniform mass. If you have time, make the pancake batter the night before and let it rest overnight.
- In another mixing bowl, beat the egg whites until stiff peaks form. Add the beaten egg whites to the pancake batter, stirring very little (turning) to keep the batter airy.
- Heat a pan and add a little oil. Pour the mixture and cook on each side for about 2 minutes.
- Buckwheat flour pancakes should be served warm.
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