Tag Archives: buckwheat flour

Buckwheat pancakes with pike caviar

Ā  Good morning! I guess, pancakes is the most wanted breakfast on Earth. šŸ˜€ No matter how you call them in your country, whether you like thick or thin pancakes, sweet or savory – they are allĀ 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

Ā 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.
Ā These pretty dark and so-healthy pancakes go great with aĀ dollopĀ 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 IĀ understandĀ 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 theĀ pancakesĀ and cook 1-2 minutes more on the other side. Repeat withĀ remainingĀ batter.
  • Serve with a dollop of sour cream, top with a few teaspoons of caviar and sprinkle with chive if desired.
Enjoy Russian Breakfast!