Recipe for pancakes made from buckwheat flour. Buckwheat pancakes with milk recipe

Step-by-step recipes for making delicious buckwheat pancakes with milk

2018-02-17 Natalia Danchishak

Grade
recipe

2556

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

3 gr.

Carbohydrates

27 gr.

167 kcal.

Option 1. Classic recipe for buckwheat pancakes with milk

Pancake dough is traditionally kneaded with wheat flour. But if you want variety, cook pancakes with buckwheat flour. The dish turns out to be less caloric, so it is allowed to be included in the diet, even for those who are forced to adhere to a diet.

Ingredients:

• buckwheat flour - a glass;
• granulated sugar - 60 g;
• premium wheat flour - glass;
• salt;
• instant yeast - 7 g;
• chicken eggs - three pcs.;
• filtered water - half a glass;
• milk - 3.5 cups.

Step-by-step recipe for buckwheat pancakes with milk

Boil two thirds of the total volume of milk. Warm the rest slightly.

Sift the buckwheat flour through a fine sieve into a deep bowl. Pour water into it and then hot milk. Stir well with a wooden spoon.

Dissolve the yeast in slightly warmed milk. Pour the yeast mixture into the buckwheat mass. Beat with a mixer and leave in a warm place for a couple of hours, covered with a towel.

Grind the yolks with granulated sugar. Melt the butter and cool until warm. Fold the yolks and butter into the risen dough. Stir and add wheat flour in small parts and mix thoroughly with a special mixer attachment. Beat the egg whites with a mixer until stiff. Add them into the dough and mix gently with a spatula, moving from bottom to top. Leave the dough for another two hours in a warm place.

Stir the risen dough. Place a small amount of dough on a hot frying pan, spread it over the bottom and bake until golden brown. Then turn over and brown on the other side. Bake the pancakes like this until the dough is gone.

Buckwheat flour does not have gluten, so if you knead the dough only with it, the pancakes will break. To prevent this from happening, wheat must be added to the dough.

Option 2. Quick recipe for buckwheat pancakes with milk

Classic buckwheat pancakes are prepared with yeast. This dough takes a lot of time to rise. If you want to speed up the process, prepare pancakes from yeast-free dough. These pancakes turn out thin and tender.

Ingredients:

• buckwheat flour - a glass;
• granulated sugar - 5 g;
• two chicken eggs;
• a pinch of table salt;
• wheat flour - half a cup;
• full-fat cow's milk - 2.5 cups.

How to quickly cook buckwheat pancakes with milk

Sift both types of flour through a sieve and combine them in a deep bowl. Add a pinch of salt and sugar. Mix dry ingredients.

Warm the milk slightly. Add it in small portions to the dry mixture and stir. Place the eggs in a separate bowl and beat with a whisk or fork. Pour the egg mixture into the dough and stir. It should look like ordinary pancake dough. If it is not liquid enough, add a little water.

Heat the frying pan well and grease it with any fat. Using a ladle, take a small amount of dough, pour it into the pan and spread it over the bottom, shaking it. Cook until the top is set, flip and brown.

To prevent the pancakes from sticking to the pan, add vegetable oil to the dough and stir. If you were unable to buy buckwheat flour, you can make it yourself by grinding the cereal in a coffee grinder.

Option 3. Buckwheat pancakes with milk and beer

Pancakes made from buckwheat flour with milk and beer are incredibly aromatic, tasty and healthy. Beer will make the dough airy and tender.

Ingredients:

• 120 g buckwheat flour;
• a pinch of kitchen salt;
• 190 g wheat flour;
• 40 g drained butter;
• chicken eggs - two pcs.;
• 300 ml light beer;
• 300 ml cow's milk.

How to cook

Sift wheat and buckwheat flour into a common bowl. Add a pinch of kitchen salt. Make a hole in the middle of the slide, beat the eggs into it and pour in the milk, warming it up slightly beforehand.

Using a whisk, knead the dough until no lumps remain. Add beer into the resulting mixture in a thin stream, without stopping the whisking process. The dough should be the consistency of liquid sour cream. Cover the dishes with a clean towel and set aside for an hour. Melt a piece of butter in a frying pan, cool it and pour it into the dough. Stir.

Heat a frying pan and grease the bottom with a thin layer of fat. Take a small amount of batter, spread it over the bottom and cook until the top is set. Then use a spatula to carefully flip and brown the other side.

You can add finely chopped herbs or a little cheese to the dough. You can wrap these pancakes with savory filling or serve them with red caviar.

Option 4. Buckwheat pancakes with milk and sour cream

Thanks to sour cream, the pancakes turn out tender and fluffy. The dough is kneaded quickly, all you have to do is wait until it rises and bake the pancakes.

Ingredients:

• half stack buckwheat flour;
• a pinch of kitchen salt;
• one and a half stack. wheat flour;
• 30 g sugar;
• half stack milk;
• a packet of dry yeast;
• half stack boiled water;
• stack sour cream;
• three chicken eggs;
• 30 g drained butter;
• sunflower oil.

Step by step recipe

Sift the buckwheat through a sieve and combine it with the yeast. Pour the dry mixture with a warm mixture of water and milk. Mix well. If the dough is too thick, add more milk. Let the dough rise in a warm place.

Sift the wheat flour through a sieve and combine it with sour cream. Knead the thin dough. Beat eggs into it, add soft butter, a pinch of salt and sugar. Mix thoroughly until a liquid mass is obtained without lumps.

Combine the suitable buckwheat flour dough with the batter, stir and leave in the heat again for an hour.

Stir the finished dough. Grease a well-heated frying pan with fat. Place the dough in it and distribute it in an even layer along the bottom. Fry until the top is set. Using a spatula, carefully turn over and fry for another couple of minutes.

Buckwheat pancakes are very delicate, so you need to turn them over very carefully. It is better to do this with a special spatula. Grease each pancake with melted butter and serve with honey, sweet sauce or caviar.

Option 5. Buckwheat pancakes with milk “Princely”

Buckwheat pancakes according to this recipe are prepared without adding wheat flour. In the old days, pancakes were prepared with sourdough. Modern housewives use yeast for these purposes. It was these pancakes that Russian princes treated their guests at feasts.

Ingredients:

• 150 g buckwheat flour;
• a pinch of fine salt;
• one and a half glasses of cow's milk;
• 30 g sugar;
• a packet of dry active yeast;
• 30 g sour cream;
• 30 g ghee;
• chicken egg.

How to cook

Pour the milk into a saucepan and heat slightly over low heat. Add sugar and shake. Stir vigorously until they are completely dissolved. Set the mixture aside for about ten minutes to allow the yeast to start working. Mix again.

Pour the yeast mixture into a wide cup and sift the flour into it. Add sour cream and grind until not a single lump remains. Wrap the cup in a warm blanket and leave for three hours in a warm place. The container for kneading the dough should be large enough, as it will increase significantly in volume.

Add the egg yolk to the risen dough, pour in the melted butter and salt. Stir until smooth and add remaining milk. The batter should be thin enough for the pancakes to be thin.

Using a mixer, beat the egg white into a stable foam. Add the whipped whites into the dough and carefully, so that they do not settle, mix with a spatula, moving from bottom to top. Heat a greased frying pan over high heat. Spread the dough over the bottom and fry until golden brown on both sides. Place the finished pancakes in a stack, brushing each one with melted butter.

Recipes give approximate amounts of milk. You may need a little more or less. Focus on the desired thickness of the dough. You can add vanillin or cinnamon for flavor.

Buckwheat pancakes are especially healthy. This dish is prepared from buckwheat flour, which means it is less harmful to the figure. It can be included in your diet even during a diet.

Ingredients: 1 tbsp. buckwheat flour, the same amount of high-grade wheat flour, 3 chicken eggs, 3.5 glasses of milk, half a glass of filtered water, 7 g of quick yeast, salt, sugar to taste.

1. 2/3 of all milk is brought to a boil. The rest of it is simply slightly warmed up.
2. First, water is poured into the sifted dark flour, and then boiled milk.
3. Yeast dissolves in warm milk. The mixture is poured into the components from the second step. The mass is mixed with a mixer and then left warm for a couple of hours.
4. The yolks are ground with sugar. Together with melted butter, they are poured into the risen dough. White flour goes there too.
5. Salt and separately beaten egg whites are added to the mixture. The dough will sit for another couple of hours.

Pancakes made from buckwheat flour and kefir

Ingredients: 320 g buckwheat and 90 g wheat flour, half a liter of full-fat kefir, 2 chicken eggs, small. spoon of soda, sugar, salt to taste.

1. All dry ingredients are immediately mixed in a deep bowl.
2. Kefir is added to the mixture. Eggs are driven in there too. It is best to use a mixer to mix the ingredients.

Buckwheat pancakes are baked with kefir in a well-heated frying pan with a small amount of fat.

Custard cooking method

Ingredients: a full glass of water, 280 g of buckwheat flour, 12 g of fresh yeast, ½ teaspoon of granulated sugar, a pinch of salt, a full glass of milk.

1. First, buckwheat flour is sifted into a large bowl. Next, freshly boiled water is poured into it. The mixture must immediately begin to be actively stirred to prevent lumps from forming.
2. Yeast dissolves in a small amount of slightly warmed milk. Granulated sugar is also poured there. When a cap of bubbles begins to rise on the mixture, you can pour it into the dough base from the first step.
3. Next, the remaining components are added to the mixture. After thorough mixing, the dough is removed to a place without drafts for 80-90 minutes.

After the specified time has passed, you can start frying the pancakes.

No added yeast

Ingredients: a glass of buckwheat flour, half a glass of wheat flour, 2 chicken eggs, 2-2.5 tbsp. full-fat cow's milk, a pinch of table salt, 1 teaspoon of granulated sugar, fat for greasing the pan.

1. First, mix two types of flour. Other dry ingredients specified in the recipe are sent to them.
2. Warm milk is added to the mixture in small portions.
3. After mixing, you can add slightly beaten eggs.
4. The consistency should be the usual pancake dough.

Pancakes made from buckwheat flour are fried until golden brown in a hot frying pan.

Lenten buckwheat pancakes

Ingredients: a full glass of buckwheat and high-grade wheat flour, 2 tbsp. spoons of granulated sugar, 1 teaspoon of rock salt, 6 g of instant yeast, 720 ml of potato broth, 3 tbsp. spoons of vegetable oil.

1. Dark flour is sifted together with white wheat flour. The other dry ingredients specified in the recipe are immediately added to the mixture. The amount of sugar can be reduced or increased according to your own taste.
2. Potato broth is poured into the loose mass. This is the best recipe for fasting. Instead of such a decoction, the housewife can choose milk or kefir.
3. The resulting mixture is well beaten with a special blender attachment. It will stand under a towel for 3-4 hours in a place without drafts. The dough should not be placed near the radiator, as it can quickly turn sour near it.
4. Pancakes are fried in a hot frying pan, greased with oil, on both sides until golden brown.

It is delicious to serve the resulting treat with honey, homemade jam, melted butter or ghee.

Recipe from Yulia Vysotskaya

Ingredients: 120 g of buckwheat flour and 40 g of high-grade wheat, 2/3 pack of butter, egg, 3 tbsp. spoons of olive oil and brown sugar, sour apple, ½ dessert spoon of quick yeast, a couple of pinches of sea salt.

1. Yeast is combined with sugar (the latter uses 2/3 of the stated amount). The mixture is poured with 150 ml of slightly warmed water.
2. Separately combine milk, eggs and sea salt.
3. Two types of flour are gradually introduced into the mixture from the second step in small portions.
4. Yeast is added to the dough base. All ingredients are mixed well.
5. Melted butter is poured into the mixture in a thin stream.
6. The homogeneous mixture is left away from drafts for half an hour.
7. For the filling, apples without peel and seeds are cut into small cubes and fried in butter. Pour the remaining sugar into the frying pan. During the frying process, all fruit pieces should be covered with caramel.
8. Pancakes are baked in olive oil in a separate heated frying pan.

The treat is served with apple caramel filling.

What to serve with homemade buckwheat pancakes?

Buckwheat flour pancakes are delicious to try with a variety of fillings. For example, curd cheese and pieces of red lightly salted fish or caviar go well with them. Any finely chopped fresh herbs will help improve the taste of the curd and fish filling.

Sweet or salty cottage cheese is also used as a filling. It’s delicious to wrap fried mushrooms with boiled carrots and eggs or grated hard cheese with garlic in dark flatbreads. You can supplement the last filling option with ham or smoked meat.

If you don't have any special filling ingredients on hand, you should serve the pancakes with melted butter or sweetened sour cream. You can simply sprinkle the finished cakes with powdered sugar.

As a dessert, you can combine buckwheat pancakes with liquid natural bee honey, homemade jam, jam or condensed milk.

Shrovetide Week is approaching and many housewives are concerned about finding new options for preparing the traditional food for these days. Buckwheat pancakes, the recipe for which we will describe in detail below, will definitely please your loved ones and guests, and will certainly become the main dish of the festive table. Lush and incredibly tasty, they are as popular today as they were in the days of our great-great-grandmothers.

A brief excursion into history

Do you think that pancakes are an invention of modern chefs? But this is far from true! This dish has a long history and is not a feature of purely Russian culture.

Slavic ruddy “rounds”, Mexican tortillas, American pancakes - all these are varieties of pancakes that differ only in the cooking technology. For example, French chefs like to replace part of the water used according to the technology with ale or beer.

But buckwheat pancakes are an integral part of Russian cuisine. Our ancestors passed down the recipe for this dish from mother to daughter, and each housewife had her own secret for baking pancakes from buckwheat flour.

In general, the process of preparing these little suns took several hours and was more reminiscent of a sacred ceremony or working on some kind of magic potion than ordinary kitchen chores. Pancake dough was often used for fortune telling, and it could be prepared on the river bank, having first addressed the water with prayer.

Now everything has undoubtedly become much simpler, and a modern housewife is unlikely to cook in a traditional oven or carry the dough to a pond. But, one way or another, baking pancakes from buckwheat flour is much more difficult than from wheat flour. How to avoid getting into trouble and impress your guests with your culinary skills? Let's share secrets!

Not a sponge or a brush, but half an onion. Dip it in oil and carefully wipe the pan in which you plan to bake pancakes.

Be sure to sift the flour before kneading the dough - then it will be saturated with oxygen, and the finished baked goods will turn out fluffier.

If you add salted water instead of the distilled water required according to the technology, this will prevent the formation of lumps. But be careful: subtract the amount of salt that you added to the liquid from the amount stated in the recipe.

Pancakes made from buckwheat flour “Princely”

Ingredients

• Buckwheat flour - 150 g + -
• - 1.5 cups + -
• Dry yeast - 1 tsp. + -
• - 1 tbsp. l. + -
• - 1 tbsp. l. + -
• - 1 PC. + -
• - 1/3 tsp. + -
• - 1 tbsp. l. + -

How to bake homemade buckwheat pancakes

It is quite possible that it was precisely these pancakes made from buckwheat flour that were treated to guests at feasts during the times of Great Rus': their recipe has undergone virtually no changes over time.

1. Add yeast and sugar to a glass of warmed milk and set aside for five minutes to allow the yeast to swell. After this period, mix the mass until a homogeneous composition is obtained.

2. Pour the entire solution into a suitable bowl and put flour and sour cream there. Mix all ingredients thoroughly to avoid the formation of lumps.

3. Wrap the dishes in a thick blanket and leave them warm for several hours. The dough will begin to actively “rise,” which should definitely be taken into account when choosing a suitable container.

4. Add egg yolk, butter and salt to the risen dough. Knead this mixture thoroughly until the composition is completely homogeneous.

5. Dilute the dough with half a glass of milk. You should have a dough similar to that used to bake thin pancakes.

6. Beat the remaining egg white with a whisk or mixer until stiff foam and add to the dough.

Buckwheat pancakes according to the given recipe turn out to be quite dense and crispy. We recommend brushing them with melted butter and serving them while still warm. Such products are good both separately and with savory fillings and toppings.

Buckwheat pancakes “Quickly”

Ingredients

• Buckwheat and wheat flour - 200 g (100 g each)
• Baking soda - 1/2 tsp.
• Natural milk - 2 cups
• Citric acid - 1/4 tsp.
• Chicken eggs - 3 pcs.
• Butter - 4 tbsp.
• Vegetable oil, refined - 2 tbsp.
• Salt - 1/4 tsp.

Cooking buckwheat pancakes

Unlike the previous cooking recipe, which requires time and maximum concentration of the cook, this technology is extremely simple.

Do you want to surprise your family with an unusual breakfast option? Then put on an apron and get to work!

1. We dilute the sifted flour (both varieties) in a deep bowl with warm milk until it reaches the consistency of sour cream.

2. Beat the eggs with salt with a whisk and add them to the existing composition. Mix everything to prevent the formation of lumps.

3. Dilute citric acid with a spoonful of water and add soda to it. From chemistry lessons we know that as a result of this a reaction will occur, which in cooking is called “quenching” the soda. Pour the resulting mixture into the dough.

4. Mix all ingredients well.

Preparing this dish will hardly take much time, but the result will certainly be beyond praise! Set yourself and your loved ones up for positivity – please them with this “yummy” treat in the morning!

What to serve with homemade buckwheat pancakes

Not only the experience accumulated by many generations of housewives, but also the advice of authoritative chefs convincingly prove: buckwheat pancakes go very well with sweet jams and sauces. It’s better to supplement them with various kinds of roasts, gravies, bacon, fish, etc.

One of the most successful combinations with our buckwheat pancakes will be fried mushrooms, the recipe for which we give below.

Frying “Five Minute”

Ingredients

• Champignons – 300 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Vegetable oil, refined - 3 tbsp. l.
• Salt - 1/3 tsp.

Preparation

Perfectly complementing the taste of the main dish, it is extremely easy to prepare, which all housewives without exception will certainly appreciate.

1. We wash the mushrooms and cut them into thin slices or small cubes.
2. Grind the carrots on a coarse grater, and cut the onion into as small cubes as possible.
3. Pour butter into a heated saucepan and add all the ingredients, mix well and add salt. Cook for 5 minutes until the liquid released from the mushrooms has partially evaporated.
4. Serve the mushrooms in a common dish or in portions. It will taste better with sour cream!

Bon appetit!

We are convinced that once you try buckwheat flour, the recipe for which we have reviewed in several versions, you will forever become a loyal fan of this dish!

Indeed, in addition to its undeniable taste, this dish is also rich in magnesium, which is a great help against physical and mental fatigue. Take care of the health of your loved ones by delighting them with this healthy and tasty culinary masterpiece!

It cannot be said that pancakes are an original Russian dish. Something similar is being done all over the world under different names. But what we came up with was pancakes made from a wide variety of flours, including buckwheat.

It just so happened that wheat flour, familiar to modern people, has been considered a noble product in our territories from time immemorial. It was expensive to make everyday dishes out of it. So pancakes were baked from cheaper types of flour: rye, oatmeal and even pea. But buckwheat pancakes have always been the most popular, because with what with what, and problems with buckwheat in Russia did not arise so often.

Ingredients:

Milk— 600 ml

Eggs- 3 pieces

Flour- 1 glass

Vegetable oil- 0.5 cups

Sugar- 2 tbsp

Salt, soda- 1/3 tsp each

How to cook buckwheat pancakes

1 . Break the eggs into a deep cup, add sugar, salt and soda. Beat with a whisk.

2 . Pour in milk and vegetable oil. Stir and add buckwheat flour.

3 . Stir so that there are no lumps.

4 . Peel the raw potatoes and cut them in half. Prick half with a fork. Dip in vegetable oil and grease the pan. This method was passed down to me from my grandmother, it is very convenient because you don’t waste a lot of oil, the pancakes don’t burn and don’t turn out too greasy.

5 . Grease a hot frying pan with vegetable oil (in the manner described above). Reduce heat to medium. And pour a small ladle of pancake batter onto it, distributing it evenly over the bottom (turn the pan smoothly in a circular motion).

6 . Adjust the flame so that the pancake has time to bake on top, but not burn from below. Turn the buckwheat pancakes carefully when there is no batter left on top (see photo), they are crumbly and break easily.

Delicious buckwheat pancakes are ready

Bon appetit!

About the benefits

Even small children know about the benefits of buckwheat. Hearing the name of this cereal, the first association is iron. This is true! But buckwheat is not rich in iron alone. It also contains other minerals necessary for humans. It also contains a lot of vitamins. But what it doesn’t contain is not particularly healthy gluten, which is “in bulk” in wheat flour. And a large amount of this substance is not very good for our body, as modern research in the field of medicine shows. After all, many people, without even suspecting it, suffer from intolerance to this protein.
True, some of our fellow citizens are allergic to buckwheat products. But, firstly, there are few of them, and secondly, they probably know about this from childhood.

First, about where to get buckwheat flour. In some supermarkets you can find it on the shelves in the “Grocery” section. True, for some reason it costs much more than wheat. So it’s easier to make this product yourself by buying regular buckwheat and resins in a coffee grinder or blender. Only first it is advisable to sort out the cereal.

To make buckwheat pancakes, you must first sift the flour. This action is recommended to be carried out with any flour. This makes the finished product much fluffier, since the flour has time to become saturated with oxygen.
To prevent the flour from clumping and to disperse better in the dough, it is better to use salted water to dilute it. To do this, just dilute the amount of salt required according to the recipe in the specified amount of water.

Buckwheat pancakes turn out drier and, as a result, brittle, so in order to serve pancakes and not lumps of fried dough, it makes sense to add a little soft butter and more egg yolks to the pancake mixture.

Buckwheat pancakes need to be fried in a very hot frying pan. In this case, you should not pour oil into the frying pan. It's better to just lubricate it. Half an onion dipped in a container with vegetable oil works well for this. Such grease will not only prevent the pancakes from burning, but will also give the finished dish additional flavor.

Classic recipe (with yeast)

This recipe can truly be called a classic. It is believed that this is how the dough for buckwheat pancakes was prepared in the old days. Whether this is so is now difficult to find out, but the pancakes according to this recipe turn out to be really excellent. The following products will be needed for such baking:
buckwheat and wheat flour – 300-350 g each;
milk – 4 glasses;
eggs – 3 pcs.;

yeast – 1 sachet;
butter – 50 g;
salt - to taste.
Heat one glass of milk slightly (approximately to 37-38°C), and boil two glasses. Dissolve yeast in warm milk with a little sugar. Pour hot milk into a large bowl with sifted buckwheat flour and stir thoroughly so that there are no lumps. When the flour brewed in this way has cooled slightly, pour the prepared dough into it. Mix the mixture thoroughly again and leave for a couple of hours, covering with a lid or at least a towel.

Grind the egg yolks with sugar. Beat the whites separately until foam forms. Pour wheat flour, salt into the infused dough, add egg yolks, the last glass of warm milk and melted butter. Mix the mass thoroughly. The result should be a standard pancake dough, reminiscent of thin sour cream in thickness. All that remains is to beat the egg whites into it and leave it alone for another couple of hours. After this time, you can start preparing pancakes.

Buckwheat pancakes without milk and eggs

Custard buckwheat pancakes are, of course, good, but they take a long time to make. If you have time, but not much of it, then it’s better to stick with the regular yeast version. By the way, this method is also interesting because it is considered lean, since it contains neither milk nor eggs. The following products are needed for such pancakes:
buckwheat and wheat flour - 1 cup each;
water – 750 ml;
sugar – 2 tablespoons;
dry yeast – 1 sachet;
salt - to taste.
Combine all bulk products, add water and stir thoroughly to obtain a homogeneous mass. Place the container with the dough somewhere warmer for two hours. During this time, the dough will become covered with bubbles and rise, incl. You need to take more dishes so that it doesn’t “run away”. That's the whole process. All that's left is to fry the pancakes.
By the way, in this recipe, instead of water, you can use various decoctions. It turns out very tasty and unusual.

Buckwheat pancakes with kefir

Pancakes are made from buckwheat flour without yeast. In this case, you can knead the dough with milk. But it tastes better if the pancake base is prepared with kefir. What do you need for these pancakes? Yes, almost everything too:
buckwheat and wheat flour – 250 and 100 g, respectively;
kefir – 0.5 l;
eggs – 3 pcs.;
granulated sugar – 2 tablespoons;
vegetable oil – 3-4 tablespoons;
soda – 1/2 teaspoon;
salt - to taste.
Pour kefir into the dough bowl, add soda to it and mix, then add eggs, butter, sugar and salt. Mix the resulting base thoroughly again. Then add the pre-mixed buckwheat and wheat flour to the liquid ingredients. Continue stirring the mixture until the resulting dough becomes homogeneous. That's it, you can fry it.

Recipe without wheat flour (gluten free)

All of the above recipes for pancakes made from buckwheat flour also included a wheat variety of this product. This is done so that the dough becomes more sticky and the pancakes do not “break”. However, adding a wheat flour product to buckwheat pancakes is not at all necessary. You can do without gluten. For this you need to take the following products:
buckwheat flour – 250-300 g;
milk – 0.6 l;
eggs – 2 pcs.;
sour cream – 2 tablespoons;
butter – 50-70 g;
granulated sugar – 2 tablespoons;
yeast – 1 sachet;
salt - to taste.
Pour out one glass of milk from the total quantity and add yeast to it, as well as a little sugar. The resulting mixture must be allowed to stand for 10 minutes for the yeast to begin its work. When this happens, mix the flour, sour cream and the resulting dough, turning all these individual ingredients into a homogeneous mass. Wrap the dough base and place in a warm place for 2-3 hours. By the way, when choosing dishes, you need to take into account that during the process of rising, the dough will increase quite significantly in volume. After the specified time, add egg yolks, butter, brought to a liquid state, and salt into the dough base. Mix the dough thoroughly, then add the rest of the milk and the egg white, beaten until foamy. After thorough mixing, you can start preparing buckwheat pancakes.

What to serve buckwheat pancakes with

Unlike standard pancakes, a dish based on buckwheat flour is completely incompatible with sweet fillings. But their taste is perfectly emphasized by salty foods: bacon, red fish, caviar, mushrooms.
Buckwheat pancakes will also go well with various fried pancakes, for example mushroom pancakes. To prepare such a filler you will need to take:
mushrooms – 300 g (you can take wild mushrooms, or champignons);
carrot – 1 medium root vegetable;
onion – 1 medium-sized head;
sour cream – 1 tablespoon;
vegetable oil - for frying;
salt, pepper - to taste.
This frying is incredibly easy to do. Cut the mushrooms into small pieces, the onions into small cubes, and grate the carrots on a shredder. Place the prepared products in a saucepan with heated oil, add sour cream, pepper and salt to taste. Cook, stirring regularly until the carrots soften. Typically this process takes no more than 15-20 minutes.
The resulting fry can be placed in a separate plate, and next to it can be placed a gravy boat with sour cream, and, of course, a plate with the main dish - buckwheat pancakes.

Video recipe from Yulia Vysotskaya “Buckwheat pancakes with salmon”