Buckwheat Pancakes with Smoked Salmon |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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This version of blinia tribute to the Russian communities throughout the New York metropolitan areais fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute. Ingredients:
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 |
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 |
Directions:
1. 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.
2. 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.
3. Make topping: Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
4. *Available at natural foods stores.
5. Cooks' note: You can substitute 2 ounces of caviar for the smoked salmon.
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