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Blini are a traditional Russian pancake, served small they are commonly topped with sour cream, salmon and sturgeon
caviar. With some imagination they are a useful base for many different toppings; try sour cream with pesto and a strip
of smokey charred capsicum; a mushroom pate with a blanched asparagus spear; or Tapenade with softened feta.
- Buckwheat Blini
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- 200 grams of buckwheat flour
- ½ teaspoon of salt
- 1 teaspoon (8 grams) of dry active yeast
- ½ cup (120 grams) of unsweetened thick greek yoghurt, at room temperature
- ½ cup (125 ml) of warm milk
- 2 eggs, separated
- butter and vegetable oil for frying
- Sift the buckwheat flour and salt into a large bowl and sprinkle the yeast over top.
- In a medium sized pouring bowl mix together the yoghurt, warm milk and egg yolks.
- Pour the egg yolk mixture into the flour and beat to form a smooth batter.
- Cover the bowl with a damp tea towel or loosely with plastic wrap and set aside for 1 hour.
- In another bowl place the remaining egg whites and whisk to form soft peaks.
- Gently fold ½ the beaten egg whites into the now bubbly flour batter to loosen the batter, then continue
with the remaining egg whites.
- Place a heavy based frypan or skillet over a medium heat to preheat.
- Add a little butter and oil to the hot pan, it should sizzle immediately.
- Drop small spoonfuls of batter into the pan, cooking each blini for 2 minutes or so until bubbles appear, then flip
and cook the 2nd side until golden and cooked through.
- Place the cooked blini between a folded tea towel to keep warm and fresh while you cook the remaining batter.
- Adding a little more butter and oil to the pan as necessary.
- Makes 40 approximately, leftover blini can be frozen and reheated at a later stage.
- Top the blini with cream cheese, sour cream, smoked salmon, smoked trout, prawns, chargrilled peppers, hummus,
avocado, pates, herbs, salmon roe or caviar as desired.
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