Day 97/100 So this recipe was created in an usual way and on a whim. I was moping around the kitchen wondering what type of pancakes to make. The cupboards were bare, I really couldn’t be bothered making anything and I was wondering if I could really make it through the last four days of the […]
How to make buckwheat blini pancakes – video included.
Blini is a traditional Russian buckwheat pancake. This bite sized innovative recipe from ChefSteps incorporates Yukon potatoes, buckwheat flour, and crème fraîche. The result is an incredibly soft blini with all the traditional buckwheat flavor, and a nice, springy bite. Serve them for brunch with jam and maple syrup; top them with smoked salmon and dill for lunch; or spread nutella on them for dessert!
If you are unable to find Yukon potatoes or Crème Fraîche at your local store, here are some alternatives you can try:
Substitute Yukon Potatoes for – Red skinned potatoes or any waxy/boiling potatoes. These type of potatoes will hold its shape when cooked in liquid (usually used in potato salad, soups and stews).
Substitute Crème Fraîche for – Plain yogurt or sour cream. Sour cream is a common substitute since the two foods are very similar to one another except that sour cream has a thicker consistency.
Video from ChefSteps.com
Buckwheat pumpkin pancakes topped with sweet maple peanut glaze~ The main ingredients for these delicious pancakes includes; buckwheat flour, pumpkin puree and pumpkin pie spice. Read the full recipe over at Casey’s Wholesome Kitchen
If you can’t find pumpkin pie spice at your local store, you can make it yourself by mixing the following ingredients:
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 ½ tsp ground allspice
- 1 ½ tsp ground cloves
You can adjust the ratios as you like to get the flavor you want.
Here’s a video tutorial i came across on YouTube about making buckwheat crêpes. It’s a very simple recipe to follow. Here’s the link to the recipe at the blog, La Fuji Mama.
In France, buckwheat flour is called sarassin or blé noir and is used to make savory crêpes (thin pancakes). Blé noir literally means “black wheat” which in English is called “Buckwheat”. Buckwheat crêpes are often called galettes (or galettes bretonnes).
I would like to share with you guys another buckwheat recipe from www.bojongourmet.com. Blintz (or Blintze) is a thin pancake folded around a filling, it could be cheese or fruits, and sautéed or baked. In her recipe, a thin crepe is wrapped with cheese filling and then fried in butter. Its gluten-free too. Lastly top it with strawberries and sour cream if you like. She has a couple of buckwheat recipes that i find to be very mouth-watering 🙂 so check out her blog.
Here’s another buckwheat pancake recipe to try!
Buckwheat… I’m sorry what did you just call me? Buckwheat is one of those products that somehow managed to sneak up on me and caught me off guard. The last product to do this was quinoa, perhaps I live in a cave or perhaps I just don’t pay enough attention to the food around me. It seems both of these products have had more of an ‘underground’ following and then, BAM! all of a sudden we start seeing them used in mainstream recipes everywhere. After a long chat with one of my work colleagues about his breakfast which consisted of buckwheat pancakes, blueberries, natural yogurt and a sprinkle of chocolate (don’t judge, it was a sunday… so he tells me), I was feeling somewhat inspired to learn more about this buckwheat and eat pancakes (I mean really, pancakes… yum!).
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What better breakfast then buckwheat blueberry pancakes? I love blueberries and these pancakes look positively divine! In case you are wondering, these pancakes in the photo are topped with roasted cardamom-vanilla rhubarb compote (recipe included).
A recipe from the blog – Joanne Eats Well With Others (joanne-eatswellwithothers.com)