The robust winter grain doesn't get much love, but it's actually inspired an annual festival in West Virginia, and has created an emerging gluten-free beer market, cereal options galore, and day jobs for these two dudes, Cliff Orr and Andrew Schuck. They work at the 200-year-old Birkett Mills factory in New York's Finger Lakes region, where they chaperoned the two girls behind Kitchen Caravan, a delightful online cooking show, around the scene—even showing them the griddle where the world's largest buckwheat pancake was created! Speaking of pancakes, check out Kitchen Caravan's recipe for much smaller pancakes, the Russian-style buckwheat blinis with smoked salmon. <!--
Serious Eats digs into pancakes around the world.
Buckwheat Blinis with Smoked Salmon
- serves 4 as an appetizer -
For the pancakes 3 eggs 1 1/4 cups milk 2 tablespoons olive oil 1/4 teaspoons salt 3/4 cup all purpose flour 1 cup buckwheat flour 1/2 teaspoon baking powder
For the garnish 1/4 cup crème fraîche Lemon juice and salt to taste 1 7-ounce package of smoked salmon
1. Combine the salt, flours, and baking powder together in a bowl.
2. In a blender mix together the eggs, milk, and olive oil. Add the flour to the blender, and blend until all the ingredients are fully incorporated. You can do this also by whisking by hand.
3. In a medium-sized skillet, heat up butter or oil and ladle a palm-sized amount of batter into the pan. After about a minute, carefully flip the blini over with a spatula. Cook another minute or two on the other side, and remove to a plate lined with paper towels. Cook the rest of the batter all in the same way.
4. Next, mix the crème fraîche with a bit of lemon juice and a dash of salt. Cut the smoked salmon into small pieces that can be arranged nicely on top of the blinis.
5. Arrange the blinis on a serving dish, and the spoon a dollop of the crème fraîche on top.
6. Place a piece of the salmon on the blini, and serve. Vive le buckwheat! -->