Tag Archives: Sunday breakfast

Buckwheat pancakes with pike caviar

¬† Good morning! I guess, pancakes is the most wanted breakfast on Earth. ūüėÄ 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!

Sunday Dairy Breakfast

¬†Do you remember I told you last Sunday that better not to skip breakfast? And I do hope you have eaten something every morning! Have you? ūüėČ Was it something tasty? Mmm May be pancakes.. I made onion-chilli cookies twice this week¬†(the recipe here). Once with spring onion, another with leeks, both times they were so good! I love gentle hit from chillies, it helps me to stay awake for a long time!
¬†Yesterday I didn’t have a plenty time, and my choice was quick-but-healthful breakfast: Greek yogurt with raspberries and honey. But on the picture, you can see another¬†delicious thing –¬†Russian prostokvasha with colorful¬†raspberries¬†and blackberries. Prostokvasha is a dairy product, similar to thick yogurt, which is made from a¬†fermented¬†milk (milk¬†prepared¬†by bacterial fermentation). When it’s prepared from a regular milk it has a pale milky color, but prostokvasha can be also made from baked milk and thus it has beige color, similar to “coffee with cream” (as on the photo). Baked milk is called ‘toplenoe moloko’ in Russia, it’s traditional Russian dairy product. For this milk, regular¬†milk is boiled, and then simmered for a long time to get a special color, taste and smell.¬†Originally it was prepared in Russian pech,¬†nowadays all milky produce¬†can be bought in any Russian store.¬†I do love toplenoe milk and prostokvasha for its unique taste, so I ate it every single day while I was on holiday..¬†Russian Prostokvasha
¬†Whether you chose an¬†yogurt¬†with berries or savory cookies for breakfast,¬†I’m sure that better to consume something easy-to-make than nothing.¬†Prostokvasha with colorful raspberries

Sunday Breakfast

¬†I think, breakfast is one of the most¬†important¬†meal of the day. I never miss breakfast; even if I woke up at 12 or 1pm – I prefer to eat something from breakfast category whether it’s mushroom kasha or¬†sweet pancakes.
 I know that lots of people skip breakfast or have only coffee and sort of to-go bar; some say they are not hungry enough, or another reasons are lack of time or motivation. But eating breakfast can help you to wake up, to boost your energy and metabolism. Moreover, experts say that people who eat breakfast tend to have a lower risk of many health issues. Breakfast should be around 30% daily calories intake. So, skipping the breakfast leading to seek out higher calorie food later in the day.
¬†Thus, I decided to start a series of¬†‘Sunday Breakfast’.¬†Why breakfast?¬†– that you’ve read above.¬†Why Sunday?¬†– because it’s usually weekend, no need to hurry – you’ve got plenty of time to prepare any breakfast you/your family like. I’m going to post breakfast recipes that I’m cooking and enjoying.¬†And I’d be more than happy if you¬†share with me your breakfast ideas¬†and recipes; if you decided to take part in¬†this series –¬†send me links¬†to your posts or articles in the internet with your favourite morning meal. You can also write recipes and send me by email,¬†so I could choose a suitable for me and taste them.
¬†Let’s begin a healthy way to start the day, especially if you haven’t had a¬†breakfast¬†for a long time!
Sunday Breakfast: Zucchini oladushki
I’m quite sure that almost everyone loves zucchini fritters. We call them oladii/oladushki in Russia, that means small pancakes (have a look another recipe by clicking here). These zucchini oladushki are more healthier,¬†because¬†I used fine oats instead of plain flour and fried them almost without oil. As you can see from the photos: they are served with fried¬†quail¬†eggs, which can be substitute with regular ones; herbs add a nice and aromatic touch – to wake up your senses!Zucchini oladushki with fried quail eggs

Sunday Breakfast: Zucchini Oladushki

  • Servings: 2
  • Difficulty: easy
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*I didn’t use salt, because I used parmesan which is salty itself, but you can add some salt if needed.
**If zucchini oladushki don’t stick to your frying pan- omit the oil.
Ingredients
1 large zucchini, grated
few spoons of fine oats (or wholemeal flour)
*3-4 tbsp grated parmesan
3 quail eggs or 1 regular egg for the zucchini mixture
2 tsp lemon juice, optional
2-3 tsp fresh thyme leaves (or 1 tsp dried)
1/2 tsp dried oregano leaves
freshly ground black pepper to taste
**1-2 tbsp olive or sunflower oil for frying
quail eggs for serving, as much as you like
some grated parmesan for garnish, optional
  • In a bowl, combine all ingredients,¬†except¬†oil. Heat the oil (if using) in a frying pan on medium-high heat. Using a tablespoon pour a spoonful of the mixture into pan, making oladushki/fritters, fry for a 2 minutes on each side.
  • Keep zucchini¬†oladushki in a warm place:¬†put them in warm 50C oven or cover with foil. Meanwhile,¬†fry quail eggs (you may use the same pan).
  • Top oladushki with¬†fried quail eggs, sprinkle with parmesan if desired.
Enjoy your breakfast!

Zucchini oladushki/yellow flower