Pancakes
pancakes made from buckwheat flour or cooked buckwheat porridge
regional living tradition
Buckwheat, Dzūkija, buckwheat flour, cooked groats, sour cream, mushrooms, honey
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
- 200 g buckwheat flour
- 50 g wheat flour or extra buckwheat flour
- 2 eggs
- 350 ml milk or kefir
- A pinch of salt
- Oil for frying
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.
