We all know that buckwheat is a storehouse of health the content of vitamins and a source of natural vegetable protein. While buckwheat pancakes retain all the useful properties, which is valued buckwheat. But for cooking these pancakes, it is necessary to add wheat flour, as buckwheat flour has no gluten. Let's start: almost boiling water pour buckwheat flour in a bowl, cover and leave for 30 minutes for swelling. In another bowl dissolve warm milk, yeast, add sugar and well mix up until no lumps (the mixer). After 30 minutes, combine both mixtures, cover and leave for another 30 minutes to come.

Shortly before the end of this time, in a separate bowl break eggs, add salt and with a mixer will beat into a soft mousse in a solid foam.

In approaching the dough add vegetable or melted butter (optional), mix thoroughly. The amount of liquid should vary depending on what your wheat flour. Different varieties of wheat have different gluten, so the dough with the same proportions may be thicker or thinner. In this case, do not be afraid to retreat a little from the recipe and, for example, to add a bit more milk. Pour beaten eggs, gently combine until smooth. You should get the dough, reminiscent of liquid sour cream.

Heat well a frying pan and grease it slightly with butter, scoops up a ladle of the batter and pour into the pan. Rotate it in the air a few times, to evenly spreading the test. For baking I chose a medium heat. After the pancake bottom is lightly browned and will become easily from the pans to keep up, overturn it and Topcem, be careful! - buckwheat dough is very delicate. Also continue to fry the remaining pancakes. Ready pancakes grease slightly with butter, melt it in advance.

Such pancakes are best suited to savoury toppings. This is understandable, because the sweet and the buckwheat – an odd combination, though... still today cook with salty stuffing their creamy soft cheese. Pancake cut in half, brush the surface well stirred cheese, put a little red caviar (and shredded salty fish with green onions), broad edge to tuck and wrap in a cone.

In the second version of the cheese spread on the whole surface of the pancake, lightly tuck the sides and roll to roll. Cheese can be put caviar, or herring chopped, or pickled mushrooms (finely chopped).

Cut it in the center on the diagonal, lay the halves on a plate.

Regardless of toppings, pancakes prepared with buckwheat flour, have a wonderful bright taste with a nut note! They can be served hot immediately with sour cream, cold with sour cream and pickled mushrooms, salted fish and shrimp, or with toppings that we used today.