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Yeast Buckwheat Pancakes With Blackberries And Sour Cream Recipe
|Fresh yeast||1⁄2 Ounce|
|Sugar||2 4⁄25 Ounce (2 Ounce Plus 1 Teaspoon)|
|Lukewarm milk||10 Fluid Ounce|
|Buckwheat flour||10 Ounce|
|Eggs||2 , lightly beaten|
|Butter||1 Ounce, melted|
|Icing sugar||2 Tablespoon|
|Blackberries||1 Pound, washed and drained|
|Sour cream||10 Fluid Ounce|
Serving size: Complete recipe
Calories 3014 Calories from Fat 1390
% Daily Value*
Total Fat 158 g243.4%
Saturated Fat 88.4 g441.8%
Trans Fat 0 g
Cholesterol 789.2 mg
Sodium 1028.9 mg42.9%
Total Carbohydrates 367 g122.2%
Dietary Fiber 53.5 g214.2%
Sugars 146.8 g
Protein 72 g144.4%
Vitamin A 111.8% Vitamin C 163.2%
Calcium 98.4% Iron 95.8%
*Based on a 2000 Calorie diet
Add 2 tablespoons of the milk and cream the mixture to form a smooth paste.
Set the bowl aside in a warm, draught free place for 15 to 20 minutes or until the mixture is puffed up.
In a large mixing bowl, combine the flour and salt.
Make a well in the centre and pour in the yeast, the remaining milk and sugar, the eggs and melted butter.
Using your fingers, gradually draw the flour mixture into the liquid.
Continue mixing until all the flour is incorporated and the mixture is smooth.
Set the batter aside in a warm draught free place for 30 minutes.
In a large frying pan, melt half of the butter over high heat.
Drop tablespoon fuls of the batter into the pan and fry, turning once, for 30 seconds on each side or until the pancakes are golden brown.
Transfer the pancakes to a warmed serving plate and keep hot while you fry the remaining batter in the same way.
When all the pancakes have been fried, sprinkle over the icing [confectioners'] sugar.
Place the blackberries in one bowl and the sour cream in another and serve immediately, with the pancakes.