Best 5 Buckwheat Pancakes With Smoked Salmon Recipes

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Indulge in the savory and wholesome goodness of buckwheat pancakes, a delightful fusion of flavors and textures. These pancakes, crafted with buckwheat flour, offer a nutty and earthy taste, complemented by the richness of smoked salmon. Drizzle them with a tangy lemon-herb sauce for a burst of freshness that cuts through the smokiness of the salmon. This article presents a collection of buckwheat pancake recipes that cater to various dietary preferences. From gluten-free and vegan options to those featuring classic ingredients, these recipes promise a culinary adventure that will tantalize your taste buds. Embark on a journey of flavors as you explore the diverse selection of buckwheat pancake recipes, each offering a unique twist on this timeless dish.

Here are our top 5 tried and tested recipes!

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



Buckwheat Pancakes image

Layer these earthy pancakes with sausage patties and fried eggs for a hearty, crowd-pleasing breakfast. Or go lighter and top with yogurt and fresh fruit. Either way, don't skimp on the maple syrup!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 50m

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1/2 cup buckwheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon kosher salt
3 large eggs, room temperature
2 tablespoons unsalted butter, melted, plus more, room temperature, for serving
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
Safflower oil, for griddling
Pure maple syrup, for serving

Steps:

  • In a large bowl, whisk together flours, baking powder, baking soda, sugar, and salt. Make a well in center; add eggs, butter, buttermilk, and vanilla. Whisk until just combined but still lumpy (do not overmix). Let stand 15 minutes.
  • Preheat a large cast-iron or nonstick skillet or griddle over medium. Drizzle with 1 teaspoon oil; wipe with a paper towel to leave a thin film. Pour 1/4 cup batter per pancake onto skillet, leaving 1 inch between each. Cook until bubbly on top and golden on bottom, and beginning to lift from skillet along bottom edges, 2 to 3 minutes. Flip and cook on other side until golden on bottom, puffed, and just cooked through, about 1 minute more. Transfer to a baking sheet lined with a wire rack; keep warm in oven on low heat until ready to serve. Serve with butter and syrup.

BEST BUCKWHEAT PANCAKES



Best Buckwheat Pancakes image

These are delicious buckwheat pancakes that taste great with some butter and syrup or jam.

Provided by jessica

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 15m

Yield 2

Number Of Ingredients 9

1 cup buttermilk
1 egg
3 tablespoons butter, melted
6 tablespoons all-purpose flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
½ teaspoon salt
1 teaspoon baking soda
3 tablespoons butter

Steps:

  • In a medium bowl, whisk together the buttermilk, egg, and melted butter.
  • In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
  • Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 42.1 g, Cholesterol 189.5 mg, Fat 39 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 23.5 g, Sodium 1622.6 mg, Sugar 8.8 g

BUCKWHEAT BLINIS WITH SMOKED SALMON AND CRèME FRAîCHE



Buckwheat Blinis with Smoked Salmon and Crème Fraîche image

Provided by Dorie Greenspan

Categories     Milk/Cream     Egg     Herb     Bake     Cocktail Party     Salmon     Bon Appétit

Yield Makes 12

Number Of Ingredients 13

1/2 cup all purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon (generous) salt
1 cup whole milk
3 tablespoons butter, cut into cubes
2 large eggs, lightly beaten
Melted butter
Crème fraîche
1 (4-ounce) package thinly sliced smoked salmon
Salmon roe
Fresh dill sprigs

Steps:

  • Whisk first 5 ingredients in medium bowl.
  • Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.
  • Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).
  • Preheat oven to 200°F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.
  • Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.

BUCKWHEAT PANCAKES



Buckwheat Pancakes image

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed

Steps:

  • Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
  • Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
  • Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 25.7 g, Cholesterol 57.2 mg, Fat 5.8 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 444.2 mg, Sugar 6.4 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the taste of your pancakes.
  • Don't overmix the batter. Overmixing can make the pancakes tough.
  • Let the batter rest for at least 5 minutes before cooking. This will allow the buckwheat flour to absorb the liquid and create a more tender pancake.
  • Use a well-seasoned griddle or frying pan. This will help prevent the pancakes from sticking.
  • Cook the pancakes over medium heat. This will help them cook evenly without burning.
  • Serve the pancakes immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, whipped cream, and smoked salmon.

Conclusion:

Buckwheat pancakes are a delicious and nutritious breakfast option that can be enjoyed by people of all ages. They are easy to make and can be topped with a variety of ingredients to suit your taste. If you are looking for a new and exciting way to start your day, give buckwheat pancakes a try.

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