From history: Due to the high cost of wheat flour in the central region, pancakes were baked from buckwheat flour and with yeast. They called them "red" and "festive" - because of the color. Today, on the last day of Shrovetide week, I will bake yeast buckwheat pancakes on buckwheat porridge with the addition of wheat flour. Pancakes can be eaten with whatever you want. Yes, they are delicious and simple with butter or sour cream.
The first thing we need to do is cook buckwheat. We will need 100 g of boiled buckwheat in the dough. I have the weight on the scale along with the cup. It contains 20 g.
Dissolve the yeast in warm water, add the egg, sugar and salt. We connect it with a hand whisk.
From boiled buckwheat, you need to make buckwheat puree smooth. I will use a chopper. Grind the boiled buckwheat, gradually adding the yeast mixture. You can use an immersion blender or rub the porridge through a sieve by hand, and then knead the dough with a hand whisk. This is in case you don't have any blender.
There should not be a single lump left.
Gradually pour the wheat flour, whipping the mixture.
The dough is ready. Cover with a towel and put in a warm place for 1 hour.
Bake the pancakes in a well-heated frying pan under a lid on both sides over medium heat, smearing it with refined sunflower oil (preferably a piece of lard) for each pancake.
Removing each pancake from the pan, we lubricate its face generously with butter. From this amount of dough we get 6 pieces of pancakes D~20 cm. This is enough for 2 servings. Pancakes are very, very tasty, increase the ingredients by 2 times!
Serve! We eat with whatever you want! I served sour cream.