Buckwheat pancakes with pike caviar

  Good morning! I guess, pancakes is the most wanted breakfast on Earth. 😀 No matter how you call them in your country, whether you like thick or thin pancakes, sweet or savory – they are all delicious! Today, I’d like to share the recipe of Russian buckwheat oladushki (small pancakes). In Russia we like buckwheat grain and consume it in enormous amounts; it is not only the tasty grain but also very healthy (it contains no gluten, and a good source of protein). So buckwheat flour is also popular and widely-used in preparation of various pancakes, vareniki or cakes.Buckwheat pancakes

 The flour is a bit heavy itself, plus I used wholegrain one, and as you can see from the photos: my pancakes turned out not very thick. But if you like them thicker and fluffier, add less buckwheat and more plain flour.
 These pretty dark and so-healthy pancakes go great with a dollop of fresh sour cream and slice of homemade cured salmon! I brought a can of pike caviar from Russia, and garnished pancaked with it. It’s not very salty and suits perfectly here. Of course I understand that it’s not easy to get pike caviar (at least find it Russian store), but you can substitute it with salmon or any other fish caviar you like, or a thin slice of smoked salmon is another awesome option.
Buckwheat pancakes with pike caviar

Buckwheat pancakes with pike caviar

Ingredients
100g buckwheat flour (I used organic wholegrain)
100g plain flour
1 egg
200g sour cream (20% fat)
3 tbsp full-fat milk
1 tbsp sunflower oil
1/3 tsp baking soda
1/3 tsp salt
sunflower oil, for frying
Garnish
sour cream
pike caviar (sub it with salmon caviar or cured salmon slices)
chopped chive, optional
Method
  • In a large bowl, whisk egg with salt, milk, sour cream and oil. Sift plain flour, add buckwheat flour and soda. Mix all ingredients to combine.
  • Heat a frying pan or skillet of a high heat. Add 1-2 tablespoons of oil, if needed. Using a ladle or cup, drop some batter on a pan until desires size of pancake is reached (I made 7-8cm). Cook until edges begin to look dry and bubbles start to form, about 1 minute. Then flip the pancakes and cook 1-2 minutes more on the other side. Repeat with remaining batter.
  • Serve with a dollop of sour cream, top with a few teaspoons of caviar and sprinkle with chive if desired.
Enjoy Russian Breakfast!

9 thoughts on “Buckwheat pancakes with pike caviar

    • Only smaller and it’s called “olad’i” or “oladushki”. Actually blini are large pancakes, but I know that ” abroad” such small pancakes are often called blini. Anyway, they are tasty! Thanks for commenting!😊

  1. good to know about the blini!! it’s funny, I just commented on someone’s post that I have to use 1/2 buckwheat and 1/2 wheat flour when i make pancakes. 100% buckwheat is too strong for me. Lovely pancakes!!!

  2. Pingback: Russian sour cream cake | milkandbun

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