Buckwheat Blinis
This is a classic Russian recipe for small, yeast-raised pancakes made with buckwheat flour. The batter is prepared with milk, yeast, eggs, sour cream, and heavy cream, requiring two separate rising periods. Once cooked, the blinis are traditionally served as an appetiser with luxurious toppings like caviar or smoked salmon. The recipe yields approximately 120 individual blinis.
Ingredients
- 2 cups warm milk (110 degrees F/45 degrees C)
- 1 (.25 ounce) envelope active dry yeast
- 1 teaspoon sugar
- 1 cup buckwheat flour
- 4 eggs, beaten
- 0.25 cup sour cream
- 0.5 cup heavy cream
- 0.5 teaspoon salt
- 1.3333333730698 cups all-purpose flour
Method
- Place the warm milk into a large bowl and sprinkle the yeast over it. Let it soften for 5 minutes. Mix in the sugar and buckwheat flour, cover the bowl, and leave it to rise for 1 hour.
- Add the beaten eggs, sour cream, heavy cream, salt, and all-purpose flour to the bowl, stirring until a batter forms. Cover it once more and allow it to rise for 2 hours.
- Place a large skillet on the heat. Spray it with cooking spray, then pour in small amounts of batter to create 1 1/2-inch blinis. Cook until they start to set and the bubbles burst, for about 2 minutes. Turn them over and cook until browned on the other side, for about 1 minute.
Nutrition (per serving)
Calories18 kcal
Fat1 g
Protein1 g
Sodium15 mg
Recipe details
CategoryAppetizer
Cuisineeastern european
Authordamasio
