Lithuanian traditional foods
Grikiniai blynai
Grikiniai blynai are pancakes fried from buckwheat flour or cooked buckwheat groats, especially naturally connected with Dzūkija's buckwheat tradition. They can be savory with mushrooms or sour cream, or sweeter with honey.
Food and heritage context
- Category
- Pancakes
- Type
- pancakes made from buckwheat flour or cooked buckwheat porridge
- Heritage status
- regional living tradition
- Context
- Buckwheat, Dzūkija, buckwheat flour, cooked groats, sour cream, mushrooms, honey
Names and variants
Buckwheat pancakes, Buckwheat flour pancakes
Buckwheat and Dzūkija
Buckwheat is especially associated with Dzūkija, sandier soils, and simple, filling village cooking.
The Universal Lithuanian Encyclopedia states that buckwheat has been grown in Lithuania since the 18th century, mostly on the hills and sandy soils of eastern and southeastern Lithuania. This explains Dzūkija's connection with buckwheat better than a purely folkloric image.
Grikiniai blynai let buckwheat be eaten not only as porridge but also as a fried dish. They suit both sweet and savory tables, especially with mushrooms or sour cream.
Why Are They Crumbly?
Buckwheat flour does not have the same elasticity as wheat, so buckwheat pancakes tend to crack. For that reason, traditional home cooking often adds egg, sometimes a little wheat flour, or fries smaller pancakes.
If cooked buckwheat is used, the pancakes become even more groat-textured. This is an economical version that uses leftover buckwheat porridge.
Flour or Cooked Buckwheat
Buckwheat flour gives a smoother batter and a pronounced nutty flavor. Cooked buckwheat creates a grainier, economical pancake.
In both cases, a binder is needed because buckwheat is fragile.
Recipe
How are grikiniai blynai made?
Buckwheat does not have the elasticity of wheat flour, so egg and a small share of wheat flour help the pancakes. If you want them gluten-free, make smaller pancakes.
Ingredients
Method
- Beat the eggs with milk or kefir.
- Mix in the buckwheat flour, salt, and wheat flour if using.
- Let the batter rest for 10-15 minutes to hydrate.
- Fry smaller pancakes over medium heat.
- Serve with sour cream, mushroom sauce, honey, or jam.
Notes
Pancakes can also be made from cooked buckwheat porridge by mixing in egg and a little flour.
Related pages about Grikiniai blynai
Grikiniai blynai: frequently asked questions
Are buckwheat pancakes gluten-free?
Only if you use only buckwheat flour and make sure it has not been contaminated with gluten. Some recipes add wheat flour.
Why do the pancakes crumble?
Buckwheat does not have wheat's elasticity. Egg, resting the batter, and making smaller pancakes help.
Can cooked buckwheat porridge be used?
Yes, by mixing in egg and a little flour.
What should grikiniai blynai be served with?
With sour cream, mushroom sauce, honey, or jam.
Is this a Dzūkija dish?
Buckwheat is strongly associated with Dzūkija, though buckwheat pancakes are made elsewhere too.
Should the batter rest?
Yes, at least 10-15 minutes so the flour absorbs the liquid.