Buckwheat Bliny

Buckwheat groats

Before it’s ground into flour, buckwheat looks like a pile of tiny, three-sided pyramids. After it’s ground, sifted, and baked into pancakes, buckwheat is delicious.

This traditional Russian dish highlights buckwheat’s place of origin (Siberia) and is very versatile. Add your choice of accompaniments and eat these treats for breakfast, lunch, dinner or snacks. Make a batch on Sunday and enjoy throughout the week! If you are trying to reduce the amount of gluten in your diet, use all buckwheat flour instead of the soft white wheat flour.

2/3 cups Nash’s soft white wheat flour
1/2 cup buckwheat flour
1/2 teaspoon salt
1 teaspoon instant yeast
1 cup warm milk
2 tablespoons  butter
1 egg, separated
Vegetable oil (high heat)

Optional accompaniments
Butter
Sour cream
Crème fraîche
Caviar
Smoked fish (salmon, sturgeon, trout, whitefish)
Chopped onions
Chopped hard-boiled eggs
Fresh chopped dill
Beet salad

In a bowl, mix the first four dry ingredients together and then make a well in the center. Add the milk and blend well with a wooden spoon. Cover with a dish towel and place in a warm, draft-free area and let the sponge rise until it doubles in size, about a hour.

Melt the butter and let it cool. Break up and beat the egg yolk in a small bowl and add the cooled melted butter a teaspoon at a time (this is an important step to temper the batter) and beat well. Add this egg yolk/butter mixture to the sponge and mix well.

In a separate bowl, whisk the egg white until stiff and fold into the sponge/batter. Cover again and let stand for twenty minutes.

Heat a skillet or griddle to medium heat and coat lightly with vegetable oil. Spoon about 2 tablespoons to a quarter cup of batter on the skillet, depending on how large you want your bliny to be. When the bubbles on the surface of the batter pop (after about a minute or two) turn the bliny over with a spatula and cook for another 45 seconds to a minute. Transfer to a plate and keep warm. Serve with your preferred accompaniments.

We thank thekitchn.com for this recipe.

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Nash’s Buckwheat Biscuits

Buckwheat biscuits

Super-tasty wheat-free biscuits! Our buckwheat is grown and freshly ground right here in the Dungeness Valley.

2 cups Nash’s buckwheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter or oil
1 egg
1 tablespoon honey
1 teaspoon vanilla
1 cup sour milk

Preheat oven to 400° F and grease an 8-inch square pan. Mix flour, baking powder and salt thoroughly. Cut butter or oil into the flour mixture and set aside.

Mix the egg, honey, vanilla and milk together. Make a well in the flour mixture and add the liquid mix. Blend together using light motions. Quickly spoon 12 portions on to the greased pan and bake 30 minutes.

We thank Mary Wong for this recipe.

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Peanut Butter Buckwheat Dog Biscuits

Nice guys

Who wants a treat made from Nash’s organic produce? We do, we do!

Makes about 76 biscuits.

3 1/2 to 4 cups buckwheat flour
1/2 cup tapioca flour
1 teaspoon cinnamon
1 cup mashed yam, sweet potato or pumpkin
1 cup peanut butter
1/4 cup honey or molasses
1 cup boiling water
1/2 cup grated Parmesan cheese (optional)

Combine dry ingredients in a large mixing bowl.

Place yam, peanut butter and molasses in a blender and puree, gradually adding the hot water. Stir liquid ingredients into dry ingredients, adding more hot water if necessary. Continue stirring until a stiff dough is formed. (FYI: Oil your hands before attempting to work with the dough.)

Place the dough in a covered container or plastic bag for up to a week if you want. When you are ready to work with it, preheat oven to 350F. Flour a cutting board. (FYI: It’s easier to work with half of the dough at a time.)

Roll out to 1/4-inch and cut in your favorite shapes. (FYI: These biscuits are easier to cut if the cutters are simple like hearts and not complex like tiny hands or animals with tails.)

Place parchment paper over a baking sheet and fit as many biscuits as you can on the sheet. Bake for 30 minutes. Reduce heat to 250 and continue to bake for 25 minutes. Turn off the oven and allow the cookies to cool before removing them. These crisp cookies keep well for a week, but for long term storage place them in the freezer.

We thank Debra Daniels-Zeller for this recipe.

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Buckwheat Pancakes

Buckwheat groats

Before it’s ground into flour, buckwheat looks like a pile of tiny, three-sided pyramids. After it’s ground, sifted, and baked into pancakes, buckwheat is delicious.

1 cup buckwheat flour (or 1/2 cup buckwheat flour and 1/2 cup flour of your choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk, shaken
1 large egg
1/2 teaspoon pure vanilla extract
Butter for the skillet

If you’re starting out with Nash’s whole buckwheat kernels, grind or mill them in a food processor, blender, or a coffee grinder that you have either cleaned out really well or one that you dedicate to grains and/or spices. Then sift the dark particles of the husk out of the flour.

In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.

All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

Preheat your skillet over medium-low heat and brush with 1 1/2 teaspoons butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 2-3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite side for 1-2 minutes or until golden brown.

Top your pancakes with fruit, yogurt, honey, maple syrup, or jam.

We thank cookieandkate.com for this recipe.

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