Buckwheat Blini
Serves
8
Total Time
2hrs 45mins
Calories
98
Light and fluffy buckwheat blini. Top with smoked salmon and caviar for sophisticated canapés, or serve with poached eggs for a delicious weekend brunch.
- Dried yeast
4 g (about ⅞ teaspoon)
- Granulated sugar
2 g (about ⅝ teaspoon)
- Milk
375 g (about 1 ½ cups)warm
- All purpose flour
55 g (about ½ cup)
- Buckwheat flour
25 g (about 3 ½ tablespoons)
- Salt
½ teaspoon (about 3 g)
- Unsalted butter
1 tablespoon (about 14 g)
- Egg yolk
2 (about 40 g)
- Egg white
2 (about 60 g)
- Unsalted butter
as needed
INGREDIENTS
- 1. Add dried yeast, granulated sugar and milk to a clean large mixing bowl
- 2. Mix until dissolved
- 3. Add all purpose flour to the batter
- 4. Mix until combined
- 5. Let rest - 10 min
- 6. Add all purpose flour, buckwheat flour and salt to a clean medium bowl
- 7. Whisk briefly then set aside
- 8. Add milk to the batter
- 9. Transfer gradually while mixing
- 10. Whisk until smooth
- 11. Add unsalted butter to a clean small glass bowl
- 12. Melt - low heat
- 13. Add batter
- 14. Whisk until well combined and cover
- 15. Let rise until doubled - 2 hr
- 16. Stir
- 17. Add egg yolk to the batter and mix
- 18. Add egg white to a clean medium bowl
- 19. Whisk until stiff peaks form
- 20. Fold batter gently until combined
- 21. Heat - medium heat
- 22. Fry until golden brown - 2 min
- 23. Serve immediately
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
