Buckwheat Pancakes
Nutty in flavor and dense in texture. Buckwheat flour contains no gluten, so it is mixed with wheat flour — otherwise the pancakes simply fall apart. A 50/50 ratio balances flavor and elasticity.
- Time15 min + 30 min rest
- Total45 min
- Servings4 servings
- Yield≈12 pancakes, Ø 24 cm
- DifficultyEasy
Method
-
Sift both flours
Combine and sift the buckwheat and wheat flour — together they give a more even texture than each on its own.
1 min -
Mix the liquid ingredients
Whisk the eggs with the salt and sugar, pour in half the milk and stir.
1 min -
Make the batter
Add the flour mixture and whisk until smooth. The batter will be noticeably thicker than wheat batter — that is normal.
2 min -
Thin it and add the oil
Pour in the remaining milk and the vegetable oil. Stir until smooth; if lumps remain, let the batter stand for 10 minutes and stir again.
1 min -
Let it rest
Leave the batter covered for 30 minutes. Buckwheat flour swells more slowly than wheat flour, and without resting the pancakes come out crumbly.
30 min -
Fry over medium heat
Heat a pan and brush it with oil. Pour in a ladleful of batter and spread it. Fry for 40–50 seconds per side — buckwheat pancakes brown faster than wheat ones and dry out easily.
40–50 sec per side -
Serve warm
Brush with butter. Buckwheat pancakes are especially good with savory fillings.
Common mistakes
- Buckwheat flour alone, without wheat — the pancakes fall apart when folded.
- Old buckwheat flour tastes slightly bitter; check the smell before cooking.
- Overcooked pancakes turn dry and brittle — take them off a little sooner than you think.
- Batter too thick: thin it with milk, 1 tbsp at a time, or the pancakes will be thick.