Thin pancakes made from buckwheat flour. Buckwheat pancakes. Buckwheat pancakes with mushrooms

Pancakes made from buckwheat flour are much healthier than those made from wheat flour. Bake them more often, they turn out tasty, tender, fluffy and young children really like them.

Pancakes using buckwheat flour

Those who have never cooked pancakes using buckwheat flour should definitely try it. And, if it is not always possible to feed children buckwheat porridge, they eat buckwheat pancakes with pleasure.

Before you start making pancakes, read the article. For many it will be very useful.

Many people think that they can make buckwheat flour themselves by grinding buckwheat in a coffee grinder. No, it won't work that way. What you need is store-bought flour.

In addition, it is better to use homemade eggs rather than store-bought ones. And not only for pancakes, but also for preparing other baked goods.

Features of preparing pancakes using buckwheat flour

High-quality buckwheat flour should smell like buckwheat, be crumbly and have a dark cream color. Everything is completely preserved in it.

However, baking pancakes from it is more difficult than from wheat flour. After all, buckwheat flour is considered a “pure” product and does not contain gluten (aka gluten). And gluten gives the dough firmness and elasticity.

The dough made from buckwheat flour is loose and not strong. Pancakes are difficult to flip because they can easily tear. To prevent this from happening, additional components are added to the dough. Such as starch or another type of flour. In our recipe we will add millet.

I will list some features of making pancakes using buckwheat flour. They will be useful for those who have never prepared them, but would like to try. After all, buckwheat flour contains much more useful substances than conventional wheat flour.

It must be remembered that all ingredients for preparing the dough should not be supercooled. To do this, you need to take them out of the refrigerator in advance so that they reach room temperature.
Kneading pancake dough from wheat flour is quite simple. Many people do this “by eye”. Buckwheat flour dough requires strict adherence to the recipe.
To prevent heavy buckwheat flour from settling to the bottom, the dough must be mixed before baking the next pancake.
“Buckwheat dough” for pancakes can be kneaded using milk, whey or kefir. It can be either yeast or unleavened.
For pancakes stuffed with filling, it is better not to use buckwheat flour.
Bake pancakes using buckwheat flour over medium heat. They must “set” well before they can be flipped.
Make sure the pan is hot enough before scooping the batter.

Ingredients

Servings: – +

Buckwheat flour 300 gm.
Millet 300 gm.
Eggs 2 pcs.
Butter 4 tbsp. spoons
Milk 2 glasses
Sugar 2 tbsp. spoons
Yeast 15 gm.

1 hour. 10 min. Video recipe Print

Sort the millet and rinse thoroughly.

Here are a few more simple recipes. Look, choose, bake and delight everyone in your household with delicious pancakes.

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Skilled housewives bake all sorts of pancakes for Maslenitsa: from wheat and rye flour, from corn and pea flour, rice, and oatmeal. And a traditional delicacy, which from time immemorial in Rus' was respected and served as a real table decoration, were buckwheat pancakes.

Today they are considered almost a delicacy and are prepared quite rarely. On the one hand, this is due to the fact that you can’t always find buckwheat flour on the store shelf, and you shouldn’t grind the grain yourself in a coffee grinder. On the other hand, for some reason not every cook succeeds in making pancakes made from buckwheat flour. But if you follow all the cooking technology, the pancakes will turn out great: fluffy, soft, with holes.

It is noteworthy that it is unlikely that it will be possible to cook buckwheat pancakes without wheat flour. Buckwheat flour does not contain the required amount of gluten, and the pancake just made from it will simply fall apart. That is why almost every recipe includes equal amounts of wheat and buckwheat flour.
In all other respects, these amazingly tasty dark-colored pancakes are not much different in preparation technology from others: they are made from both unleavened and yeast dough, with milk, water or kefir.

Delicious buckwheat pancakes are a must-have for Maslenitsa, when you get pretty tired of regular wheat pancakes. They can be served with a salty filling, such as mushroom, fish or meat, or with a sweet filling, such as fruit or jam.

Buckwheat pancakes with milk

Traditional buckwheat pancakes are prepared with milk and always with the addition of yeast. In this case, they turn out not only soft, but also “spongy” and fluffy.

In Rus', they were most often served with a salty filling, for example, sour cream and mushroom sauce, or not stuffed at all, but a high pile of pancakes was laid out in front of the guests and everyone was given the opportunity to choose for themselves what to flavor the food with: caviar, cottage cheese, salted fish.

Ingredients:

Preparation:

It is best to grease the top of the finished pancakes with butter and serve them separately from the filling. They are best combined with caviar, sour cream, and salted mushrooms. If the filling is sweet, then it is better to add more sugar to the dough in advance.

How to cook buckwheat pancakes - video

Advice! It is best to fry buckwheat pancakes in a non-stick frying pan, without greasing it at all, and add the latter one spoon at a time to the dough as it decreases, but in no case stirring. If you use a cast iron frying pan, then it must be thick-bottomed, and oil should not be poured onto it, but rather spread in a thin layer using a silicone brush. And to prevent the pancakes from becoming brittle, when frying on the first side, it is best to cover the pan with a lid.

Lenten buckwheat pancakes

Buckwheat pancakes on water can be eaten both during Maslenitsa week and after it, when Lent begins, because they are made without eggs or milk. They turn out no less tasty, delicate, crispy. It will take a lot of time to prepare; more precisely, it is better to prepare everything in the evening and fry the pancakes in the morning.

Ingredients:

Preparation:

These pancakes must be served with tea, not forgetting honey and jam.

Pancakes with buckwheat porridge

Pancakes with buckwheat can be prepared if you only have cereal on hand, but you haven’t been able to find flour. It’s worth saying right away that they taste practically no different, but to prepare them you will need a blender.

Ingredients:

Preparation:

Breton pancakes with apples

Buckwheat dishes are typical not only for Russian cuisine. For example, residents of the French province of Brittany are also not averse to enjoying it, but they do not cook porridge at all, but use buckwheat flour and bake pancakes or crepes from it, as they are called in France.

The recipe for French pancakes made from buckwheat flour is quite simple, and the dish is suitable for both breakfast and a hearty snack throughout the day. These pancakes are prepared both sweet, for example, with apples or pears, and with meat or egg additives.

Ingredients:

Preparation:

The filling for such pancakes can be prepared from pears, plums, or by mixing these and other types of fruits. A scoop of creamy ice cream or chocolate glaze would be an excellent addition to dessert.

Buckwheat pancakes with mushroom sauce

Pancakes with seasoning are already a hearty and complete dish in themselves, and high-calorie ingredients are most often used as filling: eggs, vegetable mixtures, minced meat, mushrooms. Buckwheat pancakes with mushroom topping are a typical dish of classic Russian cuisine. You can cook them with both wild mushrooms (ceps, honey mushrooms, boletuses) and champignons.

Ingredients:

Preparation:

Any buckwheat mushrooms with seasoning, for example, with a boiled egg and green onions, are made in the same way. They are best served with sour cream sauce, always with hot sweet tea.

Buckwheat pancakes with cottage cheese

Adults and children love pancakes with cottage cheese, of course, because it is a delicious dessert. And if you add fresh berries or fruits to the filling, the result will be simply delicious. The dough for such pancakes made from buckwheat flour is best made with kefir, then even without adding yeast they will turn out fluffy and soft.

Ingredients:

Preparation:

The finished dessert can be decorated with powdered sugar, poured over melted chocolate, and placed on top with a few fresh mint leaves.

Shrovetide Week is approaching and many housewives are concerned about finding new options for preparing the traditional food for these days. Buckwheat pancakes, the recipe for which we will describe in detail below, will definitely please your loved ones and guests, and will certainly become the main dish of the festive table. Lush and incredibly tasty, they are as popular today as they were in the days of our great-great-grandmothers.

A brief excursion into history

Do you think that pancakes are an invention of modern chefs? But this is far from true! This dish has a long history and is not a feature of purely Russian culture.

Slavic ruddy “kruglyashi”, Mexican tortillas, American pancakes - all these are varieties of pancakes, differing only in the cooking technology. For example, French chefs like to replace part of the water used according to the technology with ale or beer.

But buckwheat pancakes are an integral part of Russian cuisine. Our ancestors passed down the recipe for this dish from mother to daughter, and each housewife had her own secret for baking pancakes from buckwheat flour.

In general, the process of preparing these little suns took several hours and was more reminiscent of a sacred ceremony or working on some kind of magic potion than ordinary kitchen chores. Pancake dough was often used for fortune telling, and it could be prepared on the river bank, having first addressed the water with prayer.

Now everything has undoubtedly become much simpler, and a modern housewife is unlikely to cook in a traditional oven or carry the dough to a pond. But, one way or another, baking pancakes from buckwheat flour is much more difficult than from wheat flour. How to avoid getting into trouble and impress your guests with your culinary skills? Let's share secrets!

Not a sponge or a brush, but half an onion. Dip it in oil and carefully wipe the pan in which you plan to bake pancakes.

Be sure to sift the flour before kneading the dough - then it will be saturated with oxygen, and the finished baked goods will turn out fluffier.

If you add salted water instead of the distilled water required according to the technology, this will prevent the formation of lumps. But be careful: subtract the amount of salt that you added to the liquid from the amount stated in the recipe.

Pancakes made from buckwheat flour “Princely”

Ingredients

Buckwheat flour - 150 g + -
- 1.5 cups + -
Dry yeast - 1 tsp. + -
- 1 tbsp. l. + -
- 1 tbsp. l. + -
- 1 PC. + -
- 1/3 tsp. + -
- 1 tbsp. l. + -

How to bake homemade buckwheat pancakes

It is quite possible that it was precisely these pancakes made from buckwheat flour that were treated to guests at feasts during the times of Great Rus': their recipe has undergone virtually no changes over time.

1. Add yeast and sugar to a glass of warmed milk and set aside for five minutes to allow the yeast to swell. After this period, mix the mass until a homogeneous composition is obtained.

2. Pour the entire solution into a suitable bowl and put flour and sour cream there. Mix all ingredients thoroughly to avoid the formation of lumps.

3. Wrap the dishes in a thick blanket and leave them warm for several hours. The dough will begin to actively “rise,” which should definitely be taken into account when choosing a suitable container.

4. Add egg yolk, butter and salt to the risen dough. Knead this mixture thoroughly until the composition is completely homogeneous.

5. Dilute the dough with half a glass of milk. You should have a dough similar to that used to bake thin pancakes.

6. Beat the remaining egg white with a whisk or mixer until stiff foam and add to the dough.

Buckwheat pancakes according to the given recipe turn out to be quite dense and crispy. We recommend brushing them with melted butter and serving them while still warm. Such products are good both separately and with savory fillings and toppings.

Buckwheat pancakes “In a hurry”

Ingredients

Buckwheat and wheat flour - 200 g (100 g each)
Baking soda - 1/2 tsp.
Natural milk - 2 cups
Citric acid - 1/4 tsp.
Chicken eggs - 3 pcs.
Butter - 4 tbsp.
Vegetable oil, refined - 2 tbsp.
Salt - 1/4 tsp.

Cooking buckwheat pancakes

Unlike the previous cooking recipe, which requires time and maximum concentration of the cook, this technology is extremely simple.

Do you want to surprise your family with an unusual breakfast option? Then put on an apron and get to work!

1. We dilute the sifted flour (both varieties) in a deep bowl with warm milk until it reaches the consistency of sour cream.

2. Beat the eggs with salt with a whisk and add them to the existing composition. Mix everything to prevent the formation of lumps.

3. Dilute citric acid with a spoonful of water and add soda to it. From chemistry lessons we know that as a result of this a reaction will occur, which in cooking is called “quenching” the soda. Pour the resulting mixture into the dough.

4. Mix all ingredients well.

Preparing this dish will hardly take much time, but the result will certainly be beyond praise! Set yourself and your loved ones up for positivity – please them with this “yummy” treat in the morning!

What to serve with homemade buckwheat pancakes

Not only the experience accumulated by many generations of housewives, but also the advice of authoritative chefs convincingly prove: buckwheat pancakes go very well with sweet jams and sauces. It’s better to supplement them with various kinds of roasts, gravies, bacon, fish, etc.

One of the most successful combinations with our buckwheat pancakes will be fried mushrooms, the recipe for which we give below.

Frying “Five Minute”

Ingredients

Champignons – 300 g
Carrots - 1 pc.
Onion - 1 pc.
Vegetable oil, refined - 3 tbsp. l.
Salt - 1/3 tsp.

Preparation

Perfectly complementing the taste of the main dish, it is extremely easy to prepare, which all housewives without exception will certainly appreciate.

We wash the mushrooms and cut them into thin slices or small cubes.
Grind the carrots on a coarse grater, and cut the onion into as small cubes as possible.
Pour butter into a heated saucepan and add all the ingredients, mix well and add salt. Cook for 5 minutes until the liquid released from the mushrooms has partially evaporated.
Serve the mushrooms in a common dish or in portions. It will taste better with sour cream!

Bon appetit!

We are convinced that once you try buckwheat flour, the recipe for which we have reviewed in several versions, you will forever become a loyal fan of this dish!

Indeed, in addition to its undeniable taste, this dish is also rich in magnesium, which is a great help against physical and mental fatigue. Take care of the health of your loved ones by delighting them with this healthy and tasty culinary masterpiece!

Regular pancakes made from wheat flour are frequent guests on our table. But sometimes the housewife can go overboard and cook buckwheat. They come out with a very unique taste, spongy and fluffy. It’s more difficult to bake them than regular ones, but these kinds of pancakes have always been the main thing in Rus'. What's the matter? Such deliciousness breaks when you try to roll it. Let's talk about how to properly cook pancakes from

Breton buckwheat pancakes

Such food is popular not only among Slavic peoples. Bretons, for example, residents of northern France, are sure that this is an original French dish. They will hospitably welcome you with ruddy, elastic pancakes with mushrooms, butter, aged aromatic cheese and a mug of cider. A couple of tips before you start baking pancakes from Recipes, firstly, are based on mixing all the ingredients with a mixer.

Secondly, if you decide to stuff them, do it while they are still warm and elastic. We will need: three eggs, four tablespoons of buckwheat flour, five tablespoons of wheat flour, butter - 50 grams, 0.7 liters of water, one teaspoon of granulated sugar, one third of a teaspoon of salt. Now let’s tell you about buckwheat flour. There are recipes for every taste!

Cooking process

Beat the eggs, add to them one by one: ¼ teaspoon salt, ½ teaspoon granulated sugar, buckwheat flour, wheat flour. Add water and mix well. The dough should be the same thickness as for regular dough. Considering that buckwheat flour swells in water, you need to wait 20 minutes and, if necessary, add more water. Melt and cool slightly half the butter, pour it into the dough and mix thoroughly again.

Fry the pancakes in a heated frying pan, which we pre-lubricate with a little oil. Literally a couple of minutes on each side. Grease all pancakes with butter and serve warm. We continue to prepare pancakes from buckwheat flour, now we will consider Russian recipes.

Traditional Russian buckwheat pancakes

These pancakes are recommended to be served with salted mushrooms in sour cream, a traditional Russian appetizer. So, take two and a half glasses of milk and boil, and lightly heat one third. Dissolve buckwheat flour in half a glass of water at room temperature. While stirring, add almost boiling milk. Cool a little. Dissolve the yeast in a third of a glass of warm milk and add it to the brewed flour. Using this, mix everything well, there should be no lumps left. Leave for a couple of hours, covered with a towel.

Separate the chicken eggs (separate the yolks and whites), grind the first ones with granulated sugar. Stir the dough again with a mixer and add to it: wheat flour, salt, melted butter, yolks with sugar and one glass of warmed milk. You should get a dough that resembles liquid sour cream. Beat the egg whites with a mixer and mix into our dough. Leave again for a couple of hours. Now we will fry buckwheat pancakes with yeast.

Frying yeast buckwheat pancakes

Heat a non-stick frying pan, 17-18 centimeters in diameter, well over medium heat. Add a spoonful of vegetable oil to the dough, and do it as if splashing it on the surface. Then, without stirring it, scoop it out with a soup ladle and pour it into the frying pan. Turn it in the air several times to ensure the dough spreads evenly, close the lid and bake over medium heat. After the pancake is browned on the bottom and becomes easy to come away from the pan, turn it over and finish baking without a lid.

So we continue to fry the pancakes, without stirring the dough, but sometimes adding a spoonful of vegetable oil. Lubricate the finished product with butter, having previously melted it. Good made from buckwheat flour. Recipes offer thousands of options for filling pancakes. Let's consider one of them.

Chop and scald the onion, chop the garlic, chop the dill and mix with sour cream. Then add salted mushrooms and mix.

Cooking buckwheat pancakes without wheat flour

These very unusual pancakes, to which no wheat flour is added, have a pleasant nutty taste. They are quite suitable for filling with various fillings, both sweet and not. For example, it would be very original to put salmon and shrimp in them.

The necessary products for making six buckwheat - one hundred grams, an egg - one medium size, vegetable oil. The recipe is simple:

on kefir

In order to prepare buckwheat pancakes with kefir, we will need: whey - 400 ml, granulated sugar - 20 grams, buckwheat and wheat flour - 150 grams each, sunflower oil - 30 grams, soda on the tip of a knife, one egg. In a warm mixture of kefir and whey, mix sugar, water and salt. Beat the egg. Add flour little by little and knead the dough. At the end of the preparatory work, pour in a little sunflower oil. Pour the mixture into a heated frying pan.

The pancakes are approximately 14-15 centimeters in diameter and plump. Fry for two minutes on each side. What do you think of the simplest recipe? Pancakes made from buckwheat flour and kefir are ready! Bon appetit!

And again buckwheat pancakes with kefir

Buckwheat pancakes with kefir are one of the dish options in traditional Russian cuisine. Nowadays, most housewives use wheat flour, so the recipes we are considering can be called exotic. We offer you several such methods, without yeast. Their peculiarity is that buckwheat flour contains almost no gluten and pancakes can easily tear. To prevent this, wheat is added. To make it we will need: ½ cup of buckwheat flour, one cup of wheat flour, granulated sugar - two tablespoons, salt - ½ teaspoon, kefir - two cups, boiling water - one cup and two chicken eggs.

Cooking process

Mix flour with salt and kefir, beaten eggs and granulated sugar. Mix everything thoroughly using a blender. Then we brew our mixture with a cup of boiling water and immediately begin baking a delicious delicacy. We should have fragrant and fluffy pancakes.

Pancakes with milk and kefir

Let's diversify the dish a little more. Necessary ingredients: buckwheat and wheat flour - half a glass each, warm milk - one and a half glasses, kefir - half a glass, chicken eggs - two pieces, sunflower oil - two tablespoons, granulated sugar - one spoon, soda - ½ teaspoon and salt - small pinch. Now let’s prepare pancakes from buckwheat flour and kefir. Sift the flour and, stirring constantly, pour in warm milk.

Then add granulated sugar, egg yolks, butter and salt. Heat the kefir well on the stove, but don’t bring it to a boil and put soda in it. Add the foamed kefir to the flour and stir, then combine with the whites whipped before. We bake pancakes in a hot frying pan. Lubricate with oil or lard. Serve the finished dish hot, with sour cream or honey. As you can see, pancakes are easy to prepare from buckwheat flour. The recipes are simple and varied. Cook with pleasure and bon appetit!

It is impossible to imagine Russian cuisine without pancakes. A simple set of products - flour, egg, water or milk, and there is a stack of rosy delicacy steaming on the table. And what an abundance of recipes!

Nowadays, nutritionists do not favor wheat flour. Products made from it are high in calories, contain few nutrients, and their frequent use causes excess weight. Pancakes made from buckwheat flour are a godsend for diabetics and people watching their figure, as well as a great way to pamper your family with a new, healthy and tasty dish.

Classic recipe with milk

Buckwheat contains little gluten. Without it, pancakes do not hold their shape and fall apart. Adding wheat flour makes the dough more sticky.

Ingredients:

Buckwheat flour: 300 g.
Wheat flour: 100 g.
Milk: 600 ml.
Chicken egg: 3 pcs.
Sugar: 1 tsp.
Vegetable oil: 4 tbsp. l.
Baking soda: ½ tsp.
Salt: ½ tsp.

How to cook:

Sift both flours and mix.
In another bowl, mix eggs with sugar, salt and soda. Beat thoroughly, you can use a mixer.
Add milk and beat well again.
Pour the flour mixture into the egg mixture, stirring to avoid the formation of lumps.
Add oil.
Grease a heated frying pan with oil and heat it up. We fry pancakes.
The non-stick coating only needs to be greased before baking. A regular frying pan - as needed, when you notice that the dough is sticking.

Buckwheat contains fewer carbohydrates than other grains. The body spends a lot of energy on digesting buckwheat, which makes it a dietary product. Dishes made from this cereal help eliminate cholesterol and normalize blood sugar levels.

Video recipe

Buckwheat pancakes without wheat flour

Wheat flour contains gluten; some people's bodies cannot tolerate this substance. Gluten can cause an allergic reaction in children. Diabetics and dieters try not to use wheat flour.

Ingredients:

Buckwheat flour: 300 g.
Milk: 600 g.
Chicken egg: 2 pcs.
Sour cream: 2 tbsp. l.
Butter: 2 tbsp. l.
Sugar: 2 tbsp. l.
Dry yeast: 2 tsp.
Salt: ½ tsp.

Preparation:

Set 1 cup milk aside. Warm the rest of the milk to 38ºС.
Pour yeast and sugar into a container with milk. Set the mixture aside for 10 minutes, stir thoroughly.
Use a large bowl as the dough will rise a lot. Pour in the yeast mixture, add flour and sour cream.
Stir until the mixture becomes homogeneous.
Wrap the dishes in a blanket and leave them warm for 2-3 hours.
Separate the whites from the yolks. Melt the butter.
Add yolks, butter and salt to the dough. Stir and pour the remaining glass of milk.
Beat the egg whites until thick foam appears.
Place the whites into the dough and stir carefully. The dough is ready, you can bake.

Buckwheat grains are rich in proteins. The cereal contains 18 amino acids necessary for the body. Including buckwheat dishes in the diet helps to cope with protein deficiency for vegetarians and people on a diet or fasting.

Video cooking

Recipe without yeast

The dough without yeast needs to be prepared in the evening so that it comes up in the morning.

Ingredients:

Buckwheat flour: 120 g.
Chicken egg: 3 pcs.
Milk: 100 g.
Water: 100 g.
Lemon juice: 1 tbsp. l.
Butter: 1 tbsp. l.

Preparation:

Combine water with milk, add salt.
Add flour in small portions, mixing the dough well each time.
Add soft butter and lemon juice, stir.
Leave the dough in the room overnight, a process called fermentation.
The next day, mix the eggs into the mixture and the dough is ready.

Buckwheat contains B vitamins and microelements: copper, boron, aluminum, phosphorus, chromium, cobalt. Elements such as selenium, titanium and vanadium are not found in other cereals. The high iron content, 5 mg per 100 g with a daily requirement of 10 mg, makes buckwheat dishes useful in the treatment of anemia.

Pancakes with kefir

Pancakes made with kefir turn out more fluffy and delicate, with “holes”. Kefir can be replaced with other fermented milk products; if they are sweet, the amount of sugar can be reduced.

Ingredients:

Buckwheat flour: 175 g.
Kefir: 200 g.
Water: 200 g.
Chicken egg: 2 pcs.
Sugar: 2 tbsp. l.
Salt: ½ tsp.

Preparation:

Beat the eggs until foam forms.
Pour in kefir.
Salt and add sugar.
Stir the resulting mixture.
Pour the flour into the egg-kefir mixture.
Grind until smooth without lumps.
Add water. We do this gradually, in parts, stirring the mixture after each portion.
The dough should be quite liquid. The thick mass can be diluted with water to the desired consistency.

If the pancakes break during baking, add wheat flour to the dough.

Buckwheat grains contain large amounts of rutin. It is a natural antioxidant. Rutin normalizes metabolism and enhances the effect of vitamin C.

Buckwheat pancakes are more capricious than wheat pancakes. This is due to the characteristics of buckwheat flour. To prevent pancakes from becoming lumpy, pay attention to the advice of experienced housewives.

Be sure to sift the flour. This saturates it with oxygen and gives the pancakes airiness.
To prevent the pancakes from falling apart, you can mix buckwheat flour with rice or oatmeal and add starch.
Dissolve salt and sugar in a small amount of liquid, and only then add to the dough.
Mix bulk products separately from liquids.
If you first dissolve salt in water and then pour it into flour, this will reduce the formation of lumps.
To prevent pancakes from sticking to the pan, add vegetable oil to the dough.
If your diet allows, you can add butter instead of vegetable oil.
Buckwheat flour swells greatly. If the dough is too thick, thin it with milk or water.
The easiest way to fry is to use a non-stick frying pan. Cast iron cookware will also work.
Grease the pan with half a potato or onion.
Buckwheat pancakes are darker than wheat pancakes. If the surface turns golden-coffee, it means the pancake is ready.