Buckwheat Pancakes With Smoked Salmon Recipes

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BLINI WITH SMOKED SALMON



Blini with Smoked Salmon image

Provided by Ina Garten

Categories     appetizer

Time 35m

Yield 18 pancakes

Number Of Ingredients 10

1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter, clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish

Steps:

  • Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
  • To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

BUCKWHEAT PANCAKES WITH SMOKED SALMON



Buckwheat Pancakes with Smoked Salmon image

Categories     Cake     Dairy     Fish     Brunch     Cocktail Party     Quick & Easy     Salmon     Spring     Pan-Fry     Sour Cream     Gourmet

Yield Makes 18 to 20 hors d'oeuvres

Number Of Ingredients 16

For buckwheat pancakes
1/2 cup all-purpose flour
1/4 cup buckwheat flour*
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated
1/2 cup milk
1/2 stick (1/4 cup) unsalted butter, melted
For topping
1/2 cup sour cream
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon chopped fresh dill or chives
8 oz thinly sliced smoked salmon, cut into small pieces
Garnish: chopped fresh dill or chives

Steps:

  • Make pancakes:
  • Whisk together dry ingredients in a large bowl. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture. Add 3 tablespoons butter and fold until batter is smooth.
  • Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into skillet and cook until surface of pancakes bubbles, 1 to 2 minutes, then flip and cook 1 minute more. Transfer to a plate and keep warm, covered. Brush skillet with butter between batches.
  • Make topping:
  • Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
  • *Available at natural foods stores.

BUCKWHEAT-CHEDDAR BLINI WITH SMOKED SALMON



Buckwheat-Cheddar Blini With Smoked Salmon image

ZWT6 Norway. Sophie Dahl from http://www.foodandwine.com makes blini (mini pancakes) with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year.

Provided by UmmBinat

Categories     Breakfast

Time 30m

Yield 24 blini, 24 serving(s)

Number Of Ingredients 10

3/4 cup buckwheat flour (available at health food stores )
1 teaspoon baking powder
1 teaspoon mustard powder
2/3 cup skim milk
1 1/2 tablespoons snipped chives, plus more for garnish
2 ounces sharp cheddar cheese, shredded (1/2 cup)
salt & freshly ground black pepper
2 large egg whites
4 ounces sliced smoked salmon, cut into thin strips
1/4 cup nonfat sour cream

Steps:

  • In a medium bowl, whisk the buckwheat flour, baking powder and dry mustard. Whisk in the milk until smooth. Add the 1 1/2 tablespoons of chives and the cheddar and season the batter with salt and pepper.
  • In another bowl, beat the egg whites with a pinch of salt until firm peaks form. Whisk one-fourth of the whites into the batter. Fold in the remaining whites.
  • Heat a griddle over moderate heat until very hot and spray with vegetable oil spray. Spoon 1-tablespoon mounds of batter onto the griddle and cook until bubbles form around the edges of the blini, about 2 minutes. Flip and cook the blini for about 30 seconds longer.
  • Transfer the blini to a platter and top with the smoked salmon and a dollop of sour cream. Garnish the blini with chives and serve right away.

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