Russian Buckwheat Pancakes

Name: Russian Buckwheat Pancakes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 150g Tartary buckwheat flour; 15g Fresh Yeast; 3 pcs egg

by Sleeping sheep

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

On New Year's Eve, three friends of T came to have a buffet dinner. I baked a lot of pizza buns, hard flour, baked on a slate, and eaten with spice butter. I made an apple yogurt salad, this is my recent favorite. Made Blinis, a plate of smoked salmon, cheese platter, homemade refreshing cucumber sauce (delivered tomorrow), spice curd

Ingredients

Russian Buckwheat Pancakes

1. Mix the yeast with a small amount of milk; add buckwheat flour

2. well mixed. Ferment for 1 hour; the eggs are separated, and the wheat flour and egg yolk are mixed evenly

3. Add salt, the remaining milk, cream and yogurt; stir to form a smooth noodle; add the soba noodles in step 2 to the wheat noodles in step 3 and knead evenly. Ferment for 2 hours in a warm place

4. Before preparing the pancakes, beat the egg whites, add them to the fermented dough, and mix well. Then start frying immediately; 8cm small cast iron pan makes pancakes very easy to use. Just use oil to wipe them, and they are not sticky at all.

5. Prepare the fermented batter; wipe the inner wall of the small pot with a paper towel soaked in oil, and heat it to heat. Pour 2/3 tablespoon of flour paste, turn to low heat, and fry until golden brown

6. Carefully turn it over, then cut until golden, brush melted butter, and fry the next one; recommended cream, smoked salmon, roe/vegetarian roe, dill, shallots, cucumber