Time for pancakes! And not ordinary pancakes, but thin Serbian ones aka crepes aka palačinke 😍, just a little different from the usual. Buckwheat pancakes! Yesss and it is so delicious, such a great thing!
I write as if I am making them for the first time so I am all newly excited, hihi. I have been making them for several years already, in various versions. This time, besides buckwheat flour, I also used eggs, water, salt and a little oil to grease the pan from time to time. And that is all. Simple as that.
Otherwise I also make them with milk, sometimes regular cow's milk, sometimes plant based, and when we fast on water then just flour, water and salt, on a non-stick pan, and they turn out just as excellent as all these other versions.
I always make pancakes by eye, depending on what I have at the moment... sometimes with two eggs, sometimes with three, sometimes with a little water and a little milk, sometimes just water, salt to taste, basically everything without a recipe.
But this time I measured everything, so I could calculate the calories per pancake.
Yesss, and what do you think, how much kcal per one? Guess in the comments, let's see who will get it right.
For about 30 of these pancakes (basic version) you will need:
4 eggs
1450 ml of water (or liquid – if you want and like, you can use half milk and half water, or only milk) ~ 500 g of buckwheat flour
two and a half teaspoons of salt (I will explain why so much xD),
olive oil for greasing (I used around 10 ml in total)
Beat the eggs well with a mixer, then gradually add the liquid, flour and salt.
If it seems to you that two and a half teaspoons of salt for this amount of batter is too much, you can add less, but I use that much because buckwheat, if not salted properly, can have that slightly bitter taste.
And I also like a slightly saltier plain pancake. It is perfect with both salty and sweet fillings. There are people who don't salt pancakes at all, they only put sugar in the batter, which I find so strange. Or people who don't salt bread...hmmm. Anyway, what was I trying to say. Oh yes, I got exactly 35 pancakes, no, I wasn't too lazy to count them, I even took notes while baking, writing down and crossing out number by number. xD
I just remembered that one: "One by One" from Harper's Island. Have you seen it? I could watch it again, I really like rewatching series and movies that I enjoyed.
I baked them at a slightly higher than medium heat, I'm not exactly sure how much. The stove has nine settings and I cooked these on six and seven.
Aren't they wonderful? Look how airy they are, with those uneven crispy edges, each one unique. Maybe this time they turned out the most photogenic yet. When you try them, you'll see they taste just as good as they look.
Now, let's move on to the sweeter part: FILLING! (or maybe something saltier? hmm)
Filling is completely up to you. There isn't just one way to fill pancakes. There are countless options. Some people like to just put sugar inside, roll it up, and eat it like that. Some use honey, some honey with cocoa and walnuts, then cheese, cheese with ajvar, cheese with prosciutto, and ajvar xD. Then there's hazelnut cream, cream with Plazma biscuits, chocolate, bananas, raspberries, strawberries.... Then jam, plum jam, apricot jam… I'm telling you, endless variations, you can continue the list. 😍 And that's the beauty of pancakes - you cannot love them.
I filled these for myself, as you can see in the photos, with homemade cheese and homemade prosciutto. Savory pancakes are amazing. For the sweet tooths in family, I filled, guess with what, hazelnut cream and Plazma biscuits, of course. Later, I rolled up sweet ones for myself with plum jam (no sugar, just the naturally sweet plums cooked into the most perfect jam ever).
While I was baking, I sent a message to my friend who is on some diet (she and her husband) and asked if I had "permission" to bring them a few pieces with sugar-free jam when we visit them in the evening. While waiting for her answer, I wanted to also tell her the calorie of the pancakes (that's what you're supposed to guess, if you want, of course), but she replied positively at lightning speed. 😁 They could hardly wait for us to bring them. I packed six jam-filled sweet ones for them and also brought 4 plain ones, so they could have them for breakfast and fill them with whatever they wanted and were allowed.
They were thrilled. She immediately asked me for the recipe, and I, all proud, recited it like a little poem. Hehe, I've been making them for five or six years and until...just yesterday or the day before, I had no idea how much of each ingredient goes in, and now I know it in grams. Bravo for me. xD
When it comes to rolling, there are also many ways. I roll them the classic way: I spread the filling in the middle, fold about one-third of the pancake from one side, and then roll it up to the end. Some people first fold the edges inward, some spread the filling over the whole pancake and roll from the start, some fold them into triangles. Everyone has their own way of preparing and serving them, but one thing is for sure, we all eat them with the same delight! Yummy!
That's the whole pancake story this time, although they are an endless source of inspiration, so I will definitely write about them again the next time I make them. Let me know your impressions if you try these. I hope you'll like them. Greetings to all! 💋
All you need to know about Buckwheat Pancakes (: | Ecency
