Description
Delicate buckwheat pancakes, perfect for a special brunch. Top with your favorite savory additions for a sophisticated start to the day.
Ingredients
Units
Scale
- 1/3 cups (80 ml) buckwheat flour
- 2/3 cups (160 ml) flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cups (237 ml) milk
- 1 eggs
- 2 Tbsp butter
Instructions
- Heat a griddle or large skillet over medium heat; grease if needed.
- In a large bowl, whisk together the flours, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and butter.
- Pour wet ingredients over the dry and stir just to combine.
- When your griddle is hot, add batter 1 tablespoon at a time.
- Cook until bubbles appear on the surface, flip, and cook the other side until brown.
- Keep blini in a 200°F (93°C) oven while you finish the batter.
- Top blini with pate or foie gras and fresh chives.
Notes
- For extra fluffy blinis, let the batter rest for 15-20 minutes after combining wet and dry ingredients.
- If you don’t have buckwheat flour, you can substitute with all all-purpose flour, but the flavor will be different.
- To prevent sticking, lightly grease the griddle or pan with butter or oil before each batch of blinis.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Pan-Frying
- Cuisine: Russian-Inspired
Nutrition
- Serving Size: 2-3 blini
- Calories: 150
- Sugar: 2
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 50