buckwheat flour

International House of Pancakes! Buckwheat Blini with Caviar

05 Apr 2010
Buckwheat Blini with Caviar

Pancake. The word paints quite a picture. But what kind of picture may say something about where you live and eat.

So when I say pancake do you think of Sunday morning? Does your mind automatically go to maple syrup? Maybe blueberries?

If you just licked your lips and nodded 'yes'  then there is a good chance you are from North America or very well acquainted with our pancake culture. Because steaming stacks of hotcakes dripping with syrup and melted butter does indeed conjure up comfortable memories of hearth and home.

But traditional pancakes don't need to be homemade to be homey. Nor do they need to be American.

In fact the griddlecake we Americans so associate with special breakfasts probably has its roots in a similarly prepared Scottish pancake.

Sippity Sup Continues »
Tags: | 23 Comments

Buckwheat Blini & Caviar with Traditional Accompaniments

Buckwheat Blini & Caviar with Traditional Accompaniments
By jgreghenry Published April 5, 2010
Prep time: 180
Yield:1 ()

Ingredients:

  • 1.25 c milk
  • 1.5 t yeast
  • 0.25 c lukewarm water
  • 0.5 c all-purpose flour
  • 0.75 c buckwheat flour, plus a little more if necessary
  • 0.5 t salt
  • 4 T unsalted butter
  • 2 eggs, separated
  • 2 T heavy cream
  • 4 hard boiled eggs, yolks and whites separated and chopped
  • 1 small red onion, minced
  • 1.5 oz caviar, per person
  • 1 c sour cream

Directions

Scald 1 cup of milk in a sauce pan set over medium heat, do not let it boil. Remove from heat and allow it to cool somewhat. Mix the yeast with the warm water, setting it aside for 5 minutes until it gets foamy. Sift the flours and salt together in a bowl. Make a well in the center of the pile and pour the yeast water and milk into that well. Gradually mix the flour into the liquid. Beat until smooth. Cover the bowl with a towel and set in a warm place for 2 or 3 hours until quite bubbly. Melt 1/2 of the butter, then let it cool somewhat. Add the melted butter, an additional 1/4 cup of milk, 2 egg yolks and the heavy cream, stirring to combine. The end result should have a consistency of heavy cream, you may need to add more milk to achieve this. Whisk the egg whites until medium stiff peaks form. Gently fold the egg whites into the batter, trying to keep the mixture fluffy. Heat the remaining butter on a large non-stick skillet or griddle. Wipe out the extra with a paper towel so that the skillet is coated with butter. Pour the batter into small rounds about 2-inches in diameter. Cook for 1 or 2 minutes until golden brown, flip the blini and cook an additional minute or so. Serve warm or at room temperature topped with caviar, hard-boiled eggs, red onion, and sour cream

Notes:

serves 8 Source: Caviar- A True Delicacy