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.
Which of course got me thinking about the roots of this simple food. One thing is for sure the pancake is an ancient food. In fact, man was cooking on the griddle long before he ever got around to figuring out the concept of an oven.
There are recipes for pancakes, in fact, that appear in cookbooks as far back as the height of the Roman Empire. That ancient Roman version combines honey and pepper. Which is an intriguing combination…
Which proves pancakes are a far more universal and much more diverse than that stack of flapjacks we delightedly shovel in our mouths in preparation for the day’s activities. In fact, it seems there is a rendition of the pancake in almost every culture. Sometimes they are a breakfast food, sometimes a midday snack purchased from a street vendor. Some countries feature them as a savory part of the meal. They certainly make delicious desserts too.
What truly defines a pancake though, is a bit hazy. It certainly can’t be defined by geography as I think I have just proven. But the idea of a basic batter, cooked in a pan and embellished to suit your tastes remains constant in any language.
And because I don’t expect you to believe me just because I say all this is so I have decided to prove the international nature of pancakes. That’s right for the next week Sup! becomes the latest franchise of The International House of Pancakes. Just call me IHOP for the next 7 days because you are going to see nothing but pancakes from across the globe the entire time.
I am starting the week with a Russian pancake in the form of buckwheat blini. I am going to top this savory little pancake with caviar and traditional accompaniments like sour cream, hard-boiled egg, and red onion.
Russian blini were originally small crumbly pancakes with the strong flavor of buckwheat. They have evolved into a much more sophisticated and subtly savory treat over the years. Making them an elegant partner to caviar.
Serving blini with caviar and the traditional accompaniments probably originated in Europe a long time ago to mask the taste of rancid or poor quality caviar. Today it is no longer necessary to go to these extremes, but the accompaniments have become standard to all but the truest of caviar purists. I also think the accompaniments are a fun interactive presentation at a cocktail party and a good way to stretch your caviar while creating an interesting palate of flavors.
Buckwheat Blini with Caviar & Traditional Accompaniments serves 8 CLICK here for a printable recipe
- 1 1/4 c milk
- 1 1/2 t yeast
- 1/4 c lukewarm water
- 1/2 c all-purpose flour
- 3/4 c buckwheat flour, plus a little more if necessary
- 1/2 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 1/2 oz caviar, per person
- 1 c sour cream
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.
SERIOUS FUN FOOD
Greg Henry
SippitySup
Then subject says it all.
… for its coarse texture and lack of medicinal tasting iodine. GREG
Oddly enough, I just finished dinner, with oven “fried” rutabaga strips, then decided to surf the net looking for other ways to prepare. Had never oven baked a rutabaga before, and thought I’d give it a try. Used to have them mashed as a kid, with and without mashed potatoes. My bugaboo about them is that they’re so darned hard! The idea of actually baking the whole thing in the oven is awesome! And I can’t wait to try the confit. Many thanks!!!!
If you ar a carb watcher as we are and LOVE fried potatoes…substitute rutabegas. Boil them to soften ‘wm up. then we cut them in quartes and then slice just like we do potatoes and then fry away…just like potatoes. They are a little yellow compared to a potato but as they brown up really nice, you are eating what tastes so similar to fried potatoes without the carbs.…..awesome.
Well, now — that is surely something for me to try. The rutabagas (or what the Irish call turnips and the Scots call neeps) here are generally way bigger than would be practical to bake whole, but no reason I couldn’t try baking big chunks of ’em to have with that confit, no reason at all…
I can’t wait to try it. And just when I was becoming very discouraged with winter food. Thank you, I needed this.
you found me and I could help
As much as I love rutabagas, and I do, I’ve never thought to bake one whole. What a great idea! I’ll be the Moroccan spiced confit pairs beautifully with it. this looks like a keeper!
In my family, we call them yellow turnips … even though they’re not.
We had a little rutabaga cook-off here a couple of years ago as we’d never had them either. At the time I was using the New York Times Cookbook a lot and there are only two rutabaga recipes in it so I made both. Never again will I eat one and this is from a person who has eaten dog without turning a hair. Strangest and most revolting was the dessert option: Rutabaga Pudding with Cinnamon and Sugar.
…revolted for you. GREG
I’ve never eaten a rutabaga but sense that might change by the end of the week.
I hated them when I worked in the produce at a grocery chain because one fell on my foot and it hurt like a mofo. So I have a valid grudge against them 😉
Now that is really stepping up a humble rutabega! I love those things — turnips too — but I never would have thought to make it this way! Looks great!
Those are the prettiest rutabagas ever… love the color and the recipe is great too!
I grew up eating rutabagas several times a year during childhood. I now make my husband eat them even though they are not his favorite thing out there. He has a “thing” against all orange or yellow vegetables except corn. Even corn is a little suspect to him.
Try peeling the rutabagas, dice into about 3/4 inch cubes, boil until soft-ish, then mash with butter, salt and pepper. The pepper is essential, IMHO. That’s it. It is divine. 🙂 Childhood food for me.
sounds like a wonderful memory! GREG
Definitely a lot more creative than mixing it with mashed potatoes. Love the idea and presentation. Looks fancy for not spending a lot either.
I tend to prepare rutabaga by peeling, dicing, boiling until fork tender then mashing with a knob of butter, brown sugar (to taste) then season with salt and pepper. Delish!
Not sure if I have ever had a Rutabaga. I have to say you worked some magic here. The orange, cinnamon, anise, caramelized onions.….very tempting. Think I need to try me a Rutabaga!
were very tasty and would be good on plenty of things. GREG
I’ve never eaten a rutabaga before! You got lucky at the farmers’ market!
TKS! GREG
So glad you figured out something amazing to make with your find!!
look around, get yourself one. GREG
they look great and i’m drooling at the flavor combo :] def need to try playing with rutabaga more often!!! bravo 😀
I have not seen you in a while. How’s Mr. Stash? (or should I not ask as that may be none of my bizness?) GREG
Bravo on the brave move. And the inspired recipe!
I’d love to, but we ate it all for lunch! GREG PS Tell Evan Welcome to OpenSky. I have a shop there too. GREG
These look wonderful Greg. Do you think you could microwave them too?
…they are not wrapped in foil, I don’t see why not. GREG
THANKS — will try it this week!