Buckwheat Blini with Summer Market Salad & Goat Cheese


Yield: 1 dozen

Serving Size: 1 2.5” pancake


For Buckwheat pancake

1 lb Buckwheat Groates, raw                  

 1 ¼ cup + soaking water

2 tbsp Olive oil                          

 1 tbsp Salt                              


For Summer Garden Salad w/ Goat cheese

½ Cucumber,  cut into ½” cubes                            

1 large Nectarine,  cut into ½” cubes                               

2 large Tomato, san marzano cut into ½” cubes              

2 oz of Green Beans, sliced thinly on bias                                           

4oz of Goat Cheese                                                     

12-18 leaves of fresh Basil                                                    

1 tbsp Olive oil                                                                

1 tsp Salt, flaked                                                           

1 tsp Black Pepper, coarsely ground                

Method of Preparation:



For Buckwheat Pancakes:


  1. Soak the buckwheat in a bowl for at least 6 hours. Strain and rinse thoroughly until water runs clear and fast.

  2. In a blender, puree the buckwheat, water, and salt until a smooth thick paste has formed.

  3. Pour the paste out into a clear bowl and cover. Leave in a hot (80-90f) space for 6 hours or up to 24 hours until the puree has puffed up and bubbles have formed in it.

  4. Preheat a 7-9” pan over medium high heat until hot. Add a thin layer of oil to the pan. Add 1 tbsp of batter into the pan smoothing it into a circle. Continue to add the buckwheat into the pan 1 tbsp at a time until there is no more room for another pancake.

  5. Cook the pancakes for 1-2 minutes on each side until a small amount of browning has occurred. Remove from pan and keep warm.


For Salad:

  1. Place Goat cheese in a small piping bag (or ziplock back with 1 corner snipped) and bring to room temp 10-15 minutes before serving.

  2. Combine the rest of the ingredients except the salt & Pepper


For Serving:

  1. Pipe a tsp of goat cheese onto the buckwheat pancake. Add a large tsp of the salad onto the goat cheese & pancake. Season with salt and pepper right before serving.

Recipe By Chef Travis Bettinson, www.junipfoods.com