Yeast Buckwheat Pancakes with Blueberries and Sour Cream

Yeast Buckwheat Pancakes with Blue-berries and Sour Cream makes a really special dessert or afternoon snack. As fresh blueberries are not always available canned blueberries or blackberries may be substituted.

1 oz. fresh yeast

2 oz. plus

1 teaspoon sugar

10 fl. oz. milk, scalded

10 oz. buckwheat flour

½ teaspoon salt

2 eggs, lightly beaten

1 oz. butter, melted

2 oz. butter

2 tablespoons icing sugar 1 lb. blueberries, washed and drained 10 fl. oz. sour cream

Crumble the yeast into a small bowl and mash in

1 teaspoon of the sugar widi a kitchen fork. Add

2 tablespoons of the milk and cream the milk and yeast together to form a smooth paste. Set the bowl aside in a warm, draught-free place for

15 to

20 minutes or until the yeast mixture is puffed up and frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast, the remaining milk, the eggs and melted butter.

Using your fingers or a spatula, 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. Using a slotted spoon, transfer the pan-cakes 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 sugar. Place the blueberries in one bowl and the sour cream in anotiicr and serve immediately, with the pancakes.

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