Most often we serve pancakes as a dessert, sweet. These pancakes are the absolute opposite - buckwheat with mushroom sauce. A great Breakfast or a full dinner.
|Cooking time 60 minutes||Number of servings 5|
In 150 ml of warm water stir sugar, yeast and 20 g of wheat flour. Cover and leave for 10 minutes in a warm place.
I use yeast from SAF-MOMENT, they never fail.
At this time start to prepare the mushroom sauce.
Possibly the use of other fungi.
In a pan, fry the mushrooms in their own juice for 5-7 minutes on medium heat.
Peel the onion, cut into small dice, fry in vegetable oil until Golden and add to the mushrooms.
Continue roasting for another 5 minutes.
Mushrooms, salt, and pour in the wine and simmer on low heat for 20 minutes.
In a separate bowl, mix both kinds of flour and flax seeds.
Mix need very carefully, this will reduce the clumping of buckwheat flour.
Pour the dry mixture into the dough, pour the remaining water.
Because buckwheat flour is in contact with a liquid acquires viscosity, increased formation of lumps, RUB them on the walls, completely removing.
Very easy to do this with a wooden spoon or spatula.
Beat eggs with a fork with salt, add to the batter, also pour in 4 tbsp oil.
Stir well. Leave covered for 10-15 minutes.
The mushrooms are ready, fill them with white ground pepper, correct for salt.
Once the pancake is completely "dry" from the top, gently flip.
It is convenient to do a wide spatula, podotknul it under the pancake.
Bake for 1.5 - 2 minutes on each side, on medium heat.
Every time grease the pan with oil.
Half of the mushrooms blend with submersible blender until smooth.
Yield 20 pancakes, 10 - 12 cm in diameter.