Buckwheat pancakes with kvass
Buckwheat pancakes recipe from the chef of Upside Down Cake coffee chain and Black Market restaurant
Ingredients
| FOR THE PANCAKES: |
| wheat flour 150 g |
| buckwheat flour 65 g |
| milk 280 ml |
| eggs 2 pcs |
| white buckwheat 100 g |
| table vinegar 5 g |
| leavening agent 9 g |
| salt 3 g |
| baking soda 1 g |
| FOR THE "KVASS" SYRUP: |
| kvass 750 ml |
| sugar 300 g |
Instructions
Step 1
For the pancakes, dilute the vinegar with baking soda and boil the buckwheat until al dente. From all the ingredients for the pancakes, knead the batter and add the vinegar to it, then add the buckwheat and mix thoroughly. Bake the pancakes over medium heat until cooked through.
Step 2
To prepare the syrup, you need to mix kvass with sugar and cook over medium heat for about 30 minutes until thick (the consistency should resemble kefir). After cooling, it will thicken to a syrupy state. To pour the liquid syrup over the pancakes, you can warm it in the microwave. Place the baked pancakes in a stack, drizzle the syrup on top and place a piece of softened butter on top.
