Traditionally, blini require a yeasted dough. So, this is a buckwheat pancake with wasabi flying fish roe. This batter was so lovely to work with… gorgeous density, texture, and a nice puff when cooked. The perfect, nutty flavor makes them edible straight off the griddle (no gilding required), if you use a good quality European butter. Good pancakes demand good butter. I can’t wait to make these again. And, I’ll be making them soon.
A cast iron griddle makes this task easier.
Buckwheat Pancakes
1/2 cup AP flour
1/3 cup buckwheat flour
2 tablespoons sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt, finely ground
1 large egg
2-3 tablespoons melted butter
1/2 – 3/4 cup whole milk
Super simple. Combine dry ingredients in a medium sized bowl. Stir vigorously with a fork. Make a well and add the wet ingredients (start with 1/2 cup of whole milk). Stir the wet ingredients, drawing in the dry ingredients. Combine them with a few quick beats of the fork adding additional milk if you need it. (Try not to stir more than 15-16 strokes. The less you agitate the flour… the better.)
Heat the griddle to a moderate heat and butter the griddle. For silver dollar pancakes, drop 1 tablespoon of batter on to the griddle and swirl gently to make a nice circle, if needed. Watch for large bubbles to appear in the top of your pancake. Flip your pancakes gently and cook an additional minute to a minute and a half.
Devour with salmon roe and cream.
The leftovers were eaten later with cream and a tiny dollop of nutella.
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