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Lean pancakes with buckwheat

Author
Cookinero 5 Jan 2023
16570
Lean pancakes with buckwheat

We offer you another lean recipe with buckwheat. However, such a tasty and healthy dish deserves to appear on your table not only during Lent.

How to cook Lean pancakes with buckwheat

Step 1

Lean pancakes with buckwheat

Sift flour with salt. Add sugar. Gradually pouring in water, knead the dough of the same consistency as sour cream. Cover bowl with cling film and leave in a warm place for 40 minutes.

Step 2

Lean pancakes with buckwheat

Heat up the pan. Add some vegetable oil. Pour out 1 ladle of batter. Make a circular motion with the pan so that the dough spreads evenly over the entire surface. Fry 1.5 min.

Step 3

Flip the pancake over with a spatula and fry for 1 more minute. Transfer the pancake to a platter. Also fry the rest of the pancakes.

Step 4

Sort the buckwheat, rinse and fry in a dry hot frying pan until golden brown. Boil water in a saucepan, add a little salt and vegetable oil. Throw in buckwheat. Boil. Remove the foam with a slotted spoon, reduce the heat and cook until all the water is absorbed.

Step 5

Lean pancakes with buckwheat

Onion cut into cubes and fry until golden brown. In a bowl, mix buckwheat with onions and mushrooms. Salt if necessary.

Step 6

Lean pancakes with buckwheat

For each pancake, put 1.5 - 2 tbsp. l. fillings. Roll pancakes into envelopes.

Step 7

Lean pancakes with buckwheat

Heat vegetable oil in a frying pan. Arrange 4-5 pancakes, smooth side up, and fry for 1.5 minutes, then flip and fry for another 1.5 minutes.

Lean pancakes with buckwheat - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute whole wheat flour for a different texture and flavor, but note that buckwheat adds a distinct nutty taste and gluten-free quality.
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Absolutely! Replace sugar with maple syrup or coconut sugar and ensure no animal products are used in the filling (e.g., omit meat-based ingredients).
Use a well-heated non-stick pan with a thin layer of oil or cooking spray, and let the pancake cook undisturbed until edges lift easily.
Yes, freeze cooked and cooled pancakes layered between parchment paper in a sealed bag for up to 2 months. Thaw and reheat in a pan or toaster.
Try sautéed spinach and feta, spiced lentils, or caramelized apples with cinnamon for sweet or savory variations.
Increase frying time slightly in Step 7 or use a bit more oil for a crisper exterior, but avoid overcooking the filling.
Replace buckwheat with cauliflower rice or almond flour for the filling, and use a coconut or almond flour base for the pancakes.
The yield depends on ladle size, but typically 8-10 pancakes (adjust filling proportions accordingly).

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