Description
A perfect one-bite appetizer, mini buckwheat pancakes are the star of this recipe. They have an earthy flavor from the flour and are a little buttery.
Ingredients
Scale
- 1/3 cup buckwheat flour
- 2/3 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 3/4 cup plus 2 tablespoons whole milk
- 1 extra-large egg
- 4 tablespoons unsalted butter, divided
- 4 – 6 oz. salmon roe (or ½ lb thinly sliced smoked salmon)
- ¼ cup crème fraîche or sour cream
- Chives, minced, for garnish
Instructions
- Combine both flours, baking powder, and salt in a bowl. Melt 1 tablespoon of butter and set aside. In a separate bowl, whisk together the milk, egg, and the melted butter, then whisk into the flour mixture until just combined. Heat 1 tablespoon of butter in a medium sauté pan on medium-high heat and drop the batter into the hot skillet, 1 tablespoon at a time (using a tablespoon measure makes this very easy). Cook over medium heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until lightly brown. Repeat with the remaining batter adding butter as necessary. Set aside.
- To serve, top the blini with a small dollop of creme fraiche and spoon on a little caviar. Sprinkle with chives and serve.
- Category: Appetizer