Russian Buckwheat Blini

Russian Buckwheat Blini


  • 1/2 cup buckwheat flour

    1/2 cup wheat flour

    1 1/2 tsp active dry yeast

    1 1/2 cups milk

    1 tsp sugar

    A pinch of salt

    2 Tbsp melted butter, plus extra for greasing

    2 eggs, separated

    250 gm smoked salmon

    1 cup creme fraiche or sour cream

    Few sprigs of dill


1. Warm the milk and place it in a bowl. Add sugar and yeast, and let it sit for 5 minutes.

2. In the meantime, sift together the flours and salt in a mixing bowl.

3. Once you see the milk froth up with air bubbles, add it to the flour
mixture and mix well. You will have a thick batter. Add in the melted
butter, cover the bowl with a cling-film and let it rest at room
temperature for 2-3 hours. You can also keep it in the refrigerator
overnight and let it rest at room temperature in the morning for about 1 hour before cooking it.

4. At this point, the batter should be double in size. Stir it a little.

5. Separate the eggs; beat the yolks and mix it into the above batter.
Beat the egg whites in a separate bowl until stiff, then gently fold
into the batter.

6. Heat a non-stick pan, and grease the surface
with a little batter. Take a ladle of the batter and place it at the
centre of the pan, and in circular motion, spread it out to form a mini
pancake of 3-4 inch diameter.

7. Let it cook on one side for 2-3
minutes until golden brown, then flip to the other side and cook for 1
minute before sliding it onto a plate. Repeat the process with the
remaining batter.

8. Serve immediately with a dollop of creme fraiche or sour cream, smoked salmon and a dill sprig.

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