Old-Fashioned Sour Buckwheat Pancakes

Ingredients and Weight:

• Buckwheat flour: 500g
• Milk: 2 cups (500ml)
• Eggs: 3
• Sour cream: 1/2 cup (125ml)
• Butter: 50g (melted)
• Baking powder: 1 tsp
• Salt: 1/2 tsp
• Sugar: 3 tbsp (optional)

Preparation Time:

• Preparation time: 45 minutes (including resting time)
• Cooking time: 20-30 minutes (depending on the number of pancakes)

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large bowl, combine buckwheat flour, baking powder, and salt. Mix well.
2. In another bowl, whisk together eggs, milk, sour cream, and melted butter.
3. Pour the liquid mixture into the dry ingredients and stir until just combined. The batter should be smooth.
4. Add sugar if desired and mix well.
5. Let the batter rest for 20-30 minutes to allow the buckwheat flour to absorb the liquid.
6. Heat a pancake griddle or non-stick pan over medium-high heat.
7. Pour the desired amount of batter onto the hot griddle or pan to form pancakes.
8. Flip the pancakes when they are bubbling on the surface and start to turn golden brown on the edges.
9. Cook until both sides are golden brown and crispy.
10. Serve hot with your favorite toppings or maple syrup.

Nutritional Information:

• Calories: approximately 350 calories per serving (based on a small pancake)
• Fat: 16g
• Carbohydrates: 48g
• Protein: 12g

Dish Characteristics:

• These pancakes are crispy on the outside and tender on the inside with a slight sour cream flavor.
• The buckwheat flour gives the pancakes a unique flavor and texture that is perfect for a hearty breakfast or weekend treat.

User Comments:

1. "These pancakes are fantastic! The buckwheat gives them a unique flavor that I really enjoy." - John Doe
2. "I love the sour cream in these pancakes, it gives them a delicious tangy taste." - Jane Smith
3. "These pancakes are perfect for a weekend breakfast, they are hearty and filling." - Michael Johnson

Special Precautions and Tips:

• Make sure to let the batter rest for at least 20-30 minutes to allow the buckwheat flour to absorb the liquid and develop its flavor.
• Adjust the amount of sugar according to your preference for a sweeter pancake.
• Use a non-stick pan or pancake griddle to ensure even cooking and prevent sticking.
• For best results, flip the pancakes when they are bubbling on the surface and start to turn golden brown on the edges.