Buckwheat-Cheddar Blini (mini pancakes) with Smoked Salmon

Buckwheat-Cheddar Blini (mini pancakes) with Smoked Salmon
Serves 10
This nod to her Norwegian heritage, Sophie created this earthy version of a classic recipe and served it every Christmas Eve. I think I will start that tradition in our family as well! My add to this recipe is saving time by using the fantastically delicious and organic Cowboy Tom’s Flapjack mix. Made with these ingredients this recipe is gluten free.
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  1. 2 tablespoons fresh chives, plus more for garnish
  2. 2 ounces sharp cheddar cheese, shredded (1/2 cup)
  3. 1 sleeve of Cowboy Tom’s buckwheat (there are 3 sleeves
  4. per package)
  5. 1 envelope of Cowboy Tom’s dry ingredients (there are 3 envelopes
  6. per package)
  7. 1 large egg
  8. 2 cups milk
  9. ½ cup milk
  10. 1 teaspoon dry mustard powder
  11. ¼ cup sour cream
  1. Prepare pancakes as directed on Cowboy Tom’s packaging then stir
  2. in by hand, cheddar cheese, dry mustard powder, chives, salt and
  3. pepper.
  4. Heat griddle over moderate heat until very hot and spray with
  5. vegetable oil spray. Spoon 1-tablespoon mounds of batter onto the
  6. griddle and cook until bubbles form around the edges of the blini,
  7. about 2 minutes. Flip and cook the blini for about 30 seconds longer.
  8. Transfer the blini to a platter and top with the smoked salmon and a
  9. dollop of sour cream. Garnish with chives and serve right away.
  1. The pancake can be made a day ahead of time and then warmed up in the microwave just before adding smoked salmon to serve.
  2. Many people think buckwheat is a cereal grain. It is actually a fruit seed that is related to rhubarb & sorrel. It contains no protein glutens. Studies show buckwheat help lower the risk of high cholesterol and high blood pressure.
Adapted from Sophie Grigson
Adapted from Sophie Grigson
Manassero Farms https://www.manasserofarms.com/