Buckwheat pancakes with kefir and milk recipe

PP pancakes and buckwheat porridge pancakes: 3 proven recipes

Buckwheat porridge is an excellent option for breakfast or lunch. But you don’t always eat as much buckwheat as you cook. It would be a pity to throw it away, and it would be uneconomical. In such cases, it is good to know how to prepare dietary pancakes and pancakes from buckwheat porridge.

Any recipe for delicious diet pancakes or pancakes made from buckwheat left over after a meal is economical, simple and tasty. Buckwheat pancakes are an excellent low-calorie treat for morning or afternoon tea . It is better to eat them in the first half of the day, at least 4-5 hours before bedtime, because although they are delicious, they are still carbohydrate baked goods.

Pancakes with liver from buckwheat porridge

These pancakes can be a great addition to lunch or replace a snack.

Components: 400 gr. liver; 3 tbsp. ghee; 1 PC. chickens eggs; 100 gr. prepared buckwheat; TV cheese; salt; 2 tbsp. flour.

Cooking algorithm:

1. I wash the liver, remove the chaff and put it in a meat grinder.
2. I separate the whites from the chickens. yolks and beat them in the oven.
3. I add yolk, butter, pepper, and salt to the liver. I stir.
4. I add proteins to buckwheat. I stir.
5. I mix the two mixtures together. I make pancakes and fry them in a frying pan sprinkled with melted butter.

The readiness of the pancakes is determined when the minced meat becomes light in color, but has not lost its juiciness. In this case, the pancakes will be ready. If there is no juiciness, then the baked goods will turn out harsh.

The dish should be decorated with grated cheese and green stuff. And below is another interesting recipe!

How to make buckwheat pancakes

Boiled buckwheat pancakes, like pancakes, can be prepared from leftover porridge, even yesterday’s, and if desired, you can cook buckwheat in water.

Regular brown grains produce products with a more pronounced taste, while green grains produce products that are healthier and have less calories.

Buckwheat porridge pancakes are a no less interesting recipe.

The principle of preparing dough for pancakes differs little from the principle of preparing dough for pancakes: liquid products are combined in one bowl, dry bulk products are combined in another bowl, and then mixed into a homogeneous mass.

Pancake batter is thinner than pancake batter, but thicker than traditional pancake batter made with wheat flour and milk.

It is best to cook buckwheat pancakes using kefir with the addition of a chicken egg. Eggs and kefir perform a binding function, preventing the finished products from falling apart in the frying pan. Pancakes and pancakes made with milk are less dense. The products are perfectly complemented with grated zucchini, apple, and pumpkin.

The easiest recipe for buckwheat pancakes

Buckwheat pancakes are quickly prepared simply, without additives.

But it still tastes better when additional flavor shades are introduced , so I advise you to add what you like - cinnamon or vanillin, or maybe grated zest of some citrus or a handful of frozen berries, raisins, nuts.

The calorie content of a serving of 3 pancakes (about 200-250 g) is 346 kcal, bju - 15 g of protein, 5-6 g of fat, 72 g of carbohydrates.

What do we need:

• 1 cup cooked buckwheat porridge

100 ml kefir

• 1 egg
• 2 tbsp. honey
• 4 tbsp. whole grain any flour
• 1 tsp baking powder

How to cook

1. Mix all ingredients in a deep bowl.
2. Place the pancakes with a spoon on a baking sheet covered with parchment or a silicone mat (a convenient thing, by the way, I recommend it!).
3. Bake for 20 minutes in an oven preheated to 200 degrees.

Recipe for buckwheat apple pancakes

Buckwheat porridge pancakes with kefir and apple are also easy to prepare.

Let's take:

• 200 g buckwheat porridge
• 1 egg
• 150 ml kefir
• 1 tablespoon honey
• 200 g whole wheat flour or ground oat bran
• 2 grated apples
• 0.5 tbsp. l. baking powder

How to cook:

1. All ingredients are placed in a blender and turned into a thick, homogeneous mass. We only take the attachment for kneading the dough in order to preserve the buckwheat grains.
2. Next, you can do two things: either fry apple pancakes from buckwheat in a non-stick frying pan, or line a baking sheet with baking paper, lightly grease with oil, sprinkle with flour, place the pancakes at some distance from each other and bake.
3. Dietary buckwheat pancakes will not be as fluffy as pancakes made from whole grain flour, but they will be no less beneficial. If the apple is too juicy, then after grating it needs to be slightly squeezed. Squeezed apple juice can be boiled with cloves, cinnamon, ginger, strained and used as a sauce for ready-made pancakes .

Green buckwheat pancakes

The recipe for “buckwheat pancakes” is a godsend for housewives who feed their family tasty, properly and economically.

Green buckwheat pancakes are also easy to prepare. By the way, here is everything about the features of this cereal.

Ingredients

• 200 g prepared green buckwheat
• 250 ml milk, 1 egg
• 1 tablespoon fructose
• a pinch of salt
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• 2 tablespoons vegetable oil

Process step by step

1. Everything is whipped in a blender until smooth.
2. Fry pp pancakes in a dry frying pan with a non-stick coating.

How to cook “Buckwheat pancakes”

1. Cook porridge in a multicooker on the “Buckwheat” mode at the rate of one glass of dry cereal. We do not add salt, oil or sugar. If you already have ready-made porridge with sugar, butter and salt, which your household refused to eat, then take into account all the additives in the recipe.

2. Grind the finished cooled porridge with a mixer or blender to make it really porridge. Then I continue to mix everything with the blender, since I turned it on, so I add a glass of flour and get the base of the pancakes.

3. Add kefir, sour milk or liquid sour cream. If the kefir was low-fat, then I take a couple more tablespoons of oil. And already I pour 6 tablespoons of rolled oats into the semi-liquid mass. Hercules will give the pancakes structure and fluffiness.

4. Hercules needs to soak a little, so after adding the egg, temporarily turn off the blender for about 15 minutes.

5. Lastly, add sugar or honey, raisins or dried apricots (and maybe a little cinnamon to taste). The dough is ready.

6. Bake pancakes in a frying pan. You can serve with yogurt, sour cream, fruit or jam.

The secrets of delicious buckwheat pancakes

1. You can prepare unsweetened pancakes with seasoning when grated stewed carrots, finely chopped green onions, chopped boiled mushrooms, chopped boiled eggs, and salted cheese are mixed into the dough.
2. The recipe for buckwheat pancakes is usually successful the first time if you thoroughly stir the dough and heat the pan well.
3. Pancakes and buckwheat porridge pancakes are good with fermented milk products, herbal teas, and rosehip infusion.

My name is Irina, I am the owner and administrator of the site, as well as the author of most of the recipes and articles. I love to cook simple and healthy delicacies. Certified gym instructor, personal trainer. She completed a course on nutrition and health at Stanford University, Stanford Introduction to Food and Health, as well as a course at Ludwig Maximilian University of Munich (LMU) Nutrition and Lifestyle in Pregnancy (about nutrition and lifestyle during pregnancy).

Cooking secrets

To make your pancakes juicy and tasty, there are several secrets that every housewife should know.

• You can prepare buckwheat flour yourself at home. A coffee grinder is useful for this. To obtain flour, you need to grind buckwheat in a coffee grinder and then sift it through a sieve. It is necessary to sift so that the pancakes turn out uniform and beautiful.
• Pancakes made with milk will be more airy than those made with kefir.
• When choosing between brown and green buckwheat, you cannot help but pay attention to the advantages of sprouted grain. Dishes made from green cereals are healthier and lower in calories. Green buckwheat is a little more expensive than brown buckwheat.
• You can add your favorite topping to the pancakes. These could be apples, dried fruits, bananas. But you should remember that the pancakes may not be fluffy if you overdo it with additives.
• Kefir is added to the dough at room temperature. The same rule applies to milk.
• The dough should not be liquid. Its consistency should resemble sour cream. This way it will not spread over the frying pan, and the pancakes will turn out to be beautiful, even in shape.
• The finished dough should be allowed to sit for a few minutes. This way the ingredients will combine better with each other.

Dietary lean pancakes can be whipped up from boiled porridge or cereal. You can choose the recipe that suits you best.

Classic pancakes

Buckwheat pancakes differ from classic ones not only in color and taste, but also in the degree of usefulness.

To prepare them you will need the following ingredients:

• buckwheat flour – 100 g;
• eggs – 3 pcs.;
• milk – 1.5 tbsp;
• flour – 4 tbsp. l.;
• salt;
• vegetable oil.

These pancakes are very easy to prepare. First you need to separate the whites from the yolks. Beat the whites thoroughly with a mixer. Mix the yolks with milk. In a large bowl, combine dry ingredients (salt, sugar, baking powder, flour). The yolks must be combined with the dry ingredients and mixed well with a spatula or mixer. Then gradually introduce the proteins. Beat the dough well with a mixer or whisk. The consistency of the dough should fall from the spoon rather than run off. The thicker the dough, the less it will spread over the pan, and the pancakes will be more fluffy. Spoon the dough onto a frying pan heated with vegetable oil. Fry on both sides until golden brown, usually frying takes 2-3 minutes.

You can serve pancakes with condensed milk, jam, marmalade or honey.

Zucchini pancakes

Zucchini pancakes with herbs are rich in vitamins and delicious with garlic sauce. Main products:

• Two young zucchini.
• Buckwheat flour – 6 tbsp. l.
• Chicken eggs – 4 pcs.
• Hot pepper, salt.
• One onion.
• Dill, cilantro.
• Vegetable oil.

Grate the peeled zucchini, add chopped onion, herbs, spices, and salt.

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Break the eggs, mix, add flour, after 15 minutes grease the frying pan with oil, fry the pancakes until golden brown.

Cooking with water

This recipe is perfect for people who fast, as well as for vegetarians or allergy sufferers, since the dough for this dish is mixed with water.

Required ingredients:

• buckwheat flour (250 grams);
• salt (to taste);
• sugar (to taste);
• banana (1 piece);
• vegetable oil (for frying);
• soda (on the tip of a knife);
• vinegar (can be replaced with low-fat kefir);
• mineral water (50 ml).

Step by step recipe:

1. the flour must be poured with mineral water and left until it swells sufficiently (25-30 minutes);
2. The banana should be mashed with a fork;
3. Next, in a bowl you need to mix banana puree, buckwheat flour, sugar, salt and soda quenched with vinegar; this can be done using a whisk or a regular spoon;
4. The dough should be stirred to a homogeneous consistency, it must be free of lumps.

Pancakes need to be fried in a well-heated frying pan on both sides until golden brown. The dish should be served warm.

With apples

For this recipe, it is recommended to choose green sour apples, but if you don’t have them, you can use any others.

Required ingredients:

• apples (2 pieces);
• salt (to taste);
• vegetable oil (for frying);
• cinnamon (to taste);
• lemon juice;
• nutmeg;
• egg (1 piece);
• sour cream (2 tablespoons);
• baking powder;
• buckwheat flour (3 tablespoons);
• powdered sugar (for serving).

Step by step recipe:

1. apples must be thoroughly rinsed under running water, peeled, and then grated (it is important to cut out the core; it will not be needed for pancakes); It is advisable to grate it on a coarse grater so that the apple pieces can be felt in the dish;
2. Next, you should combine apples, nutmeg and cinnamon in a container; mix everything thoroughly - you can do this with a whisk;
3. after this you need to beat the egg, add 2 tablespoons of sour cream and salt to it, mix until smooth and pour over the apples;
4. Next, the dry ingredients (baking powder, buckwheat, powdered sugar) need to be sifted through a sieve and the dry consistency mixed with the rest of the products, add lemon juice.

It is recommended to fry the pancakes in a well-heated frying pan, turning them from one side to the other until golden brown. It is better to enjoy the dish when it is warm. The top of the pancakes can be sprinkled with powdered sugar or topped with fruit jam or topping. It is worth noting that its calorie content will immediately increase.

We wish you bon appetit!

In the video - a recipe for buckwheat pancakes with honey.

Cooking time: 30 min.

Number of servings: 4 pcs.

Option 5: Buckwheat porridge pancakes with mushrooms and sauce

Mushrooms make the pancakes filling, tasty and aromatic. You can use any mushrooms: oyster mushrooms, wild mushrooms or champignons. Buckwheat porridge pancakes are served with a sauce made from mayonnaise and pickles.

Ingredients

• a glass of buckwheat;
• 50 g of any greens;
• one large egg;
• 50 g mayonnaise;
• 30 g sour cream;
• one pickled cucumber;
• 100 g oyster mushrooms;
• sea ​​salt;
• 75 g wheat flour.

How to cook

Carefully sort the buckwheat, removing all debris. Rinse by changing the water a couple of times. Place the cereal in a saucepan, cover with filtered water and place over low heat. As soon as the contents begin to boil, remove from heat, wrap in a warm cloth and leave to cool completely.

Wash the oyster mushrooms well, cut off the hard parts. Place in a saucepan, cover with clean water and cook over medium heat for about half an hour. Drain the mushroom broth, cool the oyster mushrooms and chop finely.

Heat some oil in a cast iron skillet. Place the oyster mushrooms in it and fry them until lightly browned. Cool and add to buckwheat porridge.

Add egg, sour cream and flour to the buckwheat-mushroom mixture. Mix well.

Heat vegetable oil in a frying pan. Spoon the buckwheat dough into the hot oil and form into round pancakes. Fry until golden brown, then turn over with a spatula and continue frying until done. Place the finished pancakes on a paper towel to remove excess fat.

Finely chop the pickled cucumber. Rinse and chop the greens. Combine cucumbers and herbs in a separate bowl. Add mayonnaise and stir. Place the sauce in the middle of the plate, arrange the fritters around the edges and serve.

Fry the champignons immediately, without pre-frying. You can replace mayonnaise with sour cream.

Fluffy pancakes made from buckwheat flour

Modern young housewives often turn out to be much more inventive, resourceful and experienced than experienced housewives. The fact is that women who learned housekeeping and cooking in times of total shortage were forced to limit their imagination to what they could find in stores or grow themselves in the garden. And, having developed certain skills and abilities, getting used to a certain diet and method of cooking, it is difficult to adapt.

Buckwheat pancakes are an ancient dish, but long forgotten by many for the reason that until recently it was impossible to buy buckwheat flour in a store, just like other products, many of which people could rarely afford.

Now there are no problems with purchasing not only buckwheat or butter, but even overseas delicacies. Therefore, modern girls learn to cook in a completely different way: varied, tasty and healthy. For those who have not yet tried baking buckwheat pancakes, or for those whose attempt to bake them was unsuccessful, this win-win recipe will come in handy. Buckwheat pancakes prepared in strict accordance with it will allow you to enjoy the amazing taste and awaken the desire to take on new culinary experiments.

Recipes

Below are recipes for popular types of pancakes.

Kefir pancakes

• Kefir – 500 g;
• Flour – 300 g;
• Salt to taste;
• Soda – 1 tsp.

1. Mix salt with kefir;
2. Mix baking powder with flour;
3. Sift flour with baking powder into kefir and stir until the dough is like thick sour cream;
4. Fry in vegetable oil in a hot frying pan. The fire should be medium. When one side is browned, turn it over and watch while the other side browns.

Calorie content - 193.2 kcal per 100 grams.

On kefir with egg

• Kefir – 500 g;
• Flour – 300-350 g;
• Egg – 1 pc.;
• Baking powder or soda – 1 tsp;
• Salt to taste.

1. Beat the egg, mix with flour and kefir, mixing thoroughly so that there are no lumps;
2. Add salt, soda, stir;
3. Fry in vegetable oil until browned.

The calorie content of kefir pancakes with egg is 213 kcal per 100 grams.

Recipe for delicious pancakes made from buckwheat flour and kefir

Ingredients for the recipe you will need:

• a glass of buckwheat flour,
• a glass of low-fat kefir,
• a little salt, 4 eggs,
• a packet of baking powder for fluffiness,
• 2 tbsp. spoons of sugar.

First you need to mix the liquid ingredients together - kefir and egg yolks, then the dry ones - flour, sugar, baking powder, salt. Then you need to add the kefir-yolk mixture to the buckwheat mixture and mix everything thoroughly. At first it seems very liquid, but after standing for a while, the buckwheat flour swells and the dough thickens. While kefir and buckwheat flour are doing their job, you need to beat the egg whites until thick foam, then add them to the dough. It should be noted that it is recommended to introduce the proteins gradually, stirring gently with a wooden spatula.

Buckwheat pancakes are baked with kefir and vegetable oil in a preheated frying pan over low heat. They are also fried on both sides. Kefir pancakes turn out very tender, so you need to turn them over carefully.

Eating pancakes is very tasty with honey, sour cream, jam, in general, with whatever you like. This is an ideal nutritious and healthy breakfast for adults and children.

Option 2: Quick recipe for buckwheat porridge pancakes

Buckwheat porridge pancakes can be an excellent alternative to a side dish. They can be served with sour cream or vegetable salad. Despite the crumbly nature of the porridge, its pancakes hold their shape perfectly and do not fall apart. Cooking will only take a few minutes if you have pre-cooked the porridge.

Ingredients

• 350 g buckwheat porridge;
• small onion;
• eggs - two pieces;
• one and a half stack. whole grain flour;
• sea ​​salt;
• baking soda - on the tip of a knife.

How to quickly prepare buckwheat porridge pancakes

Beat the eggs into a deep bowl, add salt, add soda and beat with a fork until smooth.

Remove the peel from the onion. Rinse, place on a board and finely chop. Place the frying pan on the fire, pour in a little oil and fry the onion in it until lightly browned.

Combine all ingredients in a deep bowl, add sifted flour and knead into a homogeneous dough.

Spoon the buckwheat mixture into a hot frying pan with oil and fry until a delicious crispy crust forms. Flip with a spatula and cook until browned on the other side.

Fry the pancakes in a small amount of oil so that the dish does not turn out greasy. If you are using porridge left over from dinner, do not add salt to the dough.