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Buckwheat-flax pancakes with mushrooms

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Buckwheat-flax pancakes with mushrooms

Start with the main! These scones are not only delicious, they are very HELPFUL! For anybody not a secret that the buckwheat and flax seeds contain a lot of essential amino acids, minerals and vitamins. These crunchy lepeshechki diversify Your Lenten table, and I hope it will become one of the favorite recipes in Your cookbook. Try it! and they will not disappoint)


Cooking time 120 minutes Number of servings4

Ingredients for Buckwheat-flax pancakes with mushrooms




Step-by-step instruction of cooking Buckwheat-flax pancakes with mushrooms


Step 1

Buckwheat and flax seeds grind in a coffee grinder into flour. To prepare the soy sauce from Kikkoman.


Step 2

In warm water pour soy sauce, add sugar, yeast and vegetable oil.


Step 3

Pour the buckwheat, flax and wheat flour.


Step 4

Knead soft, not stiff dough. Leave it in a warm place for 1.5 hours to rise.


Step 5

Mushrooms cut into slices


Step 6

And fry in vegetable oil with onions.


Step 7

Add soy sauce to taste and spices. Ready stuffing to cool.


Step 8

Divide the dough into equal pieces ( I got 7 pieces).


Step 9

The working surface grease with vegetable oil. Each piece of dough gently with hands to flatten into a pancake. In the middle put the mushrooms and collect the dough into the pouch, the blind, and again flatten with your hands into a pancake. The dough is very soft and gentle, so a rolling pin is better not to work.


Step 10

Place the circles on a greased vegetable oil a baking sheet and sprinkle with flax seeds. Bake tortillas in the oven at 180 degrees for 20-30 minutes until Golden brown.


Step 11

Serve the scones warm. Then they are crispy and delicious)