RECIPES: Buckwheat, oatmeal and corn flour pancakes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Today in our article is a new selection of pancake recipes. This time, we suggest trying special pancake dough options especially for those who count calories and prefer a healthy diet - from buckwheat, oatmeal and corn flour!

Buckwheat pancakes

Ingredients:

• 500 ml of milk;
• 1 tablespoon sugar
• ¼ teaspoon of salt;
• 3 tablespoons (80 g) butter, melted
• ½ cup (70 g) buckwheat flour
• ¾ cups (105 g) wheat flour (preferably first grade or coarsely ground);
• 3 large eggs.

Preparation

In a blender or whisk, mix all the ingredients until smooth and leave in the refrigerator for at least a few hours, or even better overnight. It is advisable to remove the dough from the refrigerator an hour before frying the pancakes. Stir the cooled dough again until smooth. In consistency, it should resemble heavy cream. If the dough is too thin, add a little flour, if it is too thick, add a little milk.

Preheat a skillet, grease with butter and bake pancakes until tender.

Oatmeal pancakes

Ingredients:

• 75 g wheat flour;
• 30 g instant oatmeal or oat flour;
• ¼ teaspoon ground nutmeg;
• 2 eggs;
• 3 tablespoons butter, melted
• 300 ml skim milk or low fat milk;
• a pinch of salt.

Preparation

Sift the wheat flour into a bowl and add the oatmeal. Then make a small indentation in the center and add eggs and melted butter there. Begin to whisk the mixture with a whisk, gradually adding milk. Beat until smooth, smooth dough. Cover it with a lid and leave for 30 minutes.

Preheat the pan, grease it with oil and start baking pancakes, stirring the dough before each new pancake so that the oatmeal does not settle on the bottom and is evenly distributed in the dough.

Corn flour pancakes

Ingredients:

• 2 large eggs;
• 1 cup milk
• 1/2 cup plain flour (preferably first grade or coarsely ground);
• 1/2 cup cornmeal
• ½ teaspoon salt;
• ¼ a teaspoon of sugar;
• 2 teaspoons butter, melted
• 3-4 tablespoons of vegetable oil for frying.

Preparation

Mix all the ingredients except the vegetable oil in a mixer. Preheat the pan, pour the vegetable oil into a separate bowl. In order for the pancakes not to be greasy, you can not pour the oil into the pan, but take a small piece of something neutral (potatoes, for example, or a small piece of bread crust), chop it on a fork, dip it in oil and grease the pan with it. In a preheated and greased frying pan, bake pancakes until tender.

Take your time to flip the pancakes. It is best to do this when bubbles appear on them and the edge of the pancake will easily separate from the pan.

Of the fillings, both sweet and salty options can be suitable for them. Meat and other salty fillings go especially well with buckwheat and oat pancakes.

Since buckwheat and corn flour, like oatmeal, differs from the usual wheat flour, it will be a little more difficult to bake such pancakes than standard ones, but it's worth it.;)