Buckwheat Blini

Very tasty fluffy pancakes with a nutty flavour.

Flour mix of 120g Buckwheat and 90g Masa Harina works really well.
Lucy often sours the milk with a teaspoon of acid (apple cider vinegar or lemon juice).

Yields40 ServingsCategory, , ,
 140 g Buckwheat flour
 70 g All-purpose flour
 8 g Sugar
 2 g Salt
 2 g Baking poweder
 1 g Baking soda
 475 ml Buttermilk (or half skyr, half oatmilk)
 28 g Butter, melted
 2 Eggs
 15 ml Oil, plus extra for the pan
1

Combine all dry ingredients except sugar in one bowl. Separate eggs, and mix yolks with the "wet" ingredients in a second bowl. While whisking the dry ingredients, pour in the wet mixture gradually until it forms a smooth, thick, and sticky batter.

2

Whisk egg whites with sugar until they form stiff peaks. Add about a quarter of the mass to the batter and gently fold on top of itself until incorporated. Repeat with the remaining mass, one quarter at a time.

3

Heat a non-stick pan on medium-high and brush in some oil. Use very little, it should just be a small film. Pour small pancakes (unless you like them bigger) and let them sit until bubbles appear, then flip (they should be light brown). Keep warm in a towel, and if you make many, in the oven.

4

Serve with smoked or pickled fish, caviar, beetroot, sour cream, chopped chives, chopped onion, scrambled eggs, or whatever you fancy. Also tasty with yogurt and jam.

The regular amount makes about 40, which is a meal for three, maybe four people.

Ingredients

 140 g Buckwheat flour
 70 g All-purpose flour
 8 g Sugar
 2 g Salt
 2 g Baking poweder
 1 g Baking soda
 475 ml Buttermilk (or half skyr, half oatmilk)
 28 g Butter, melted
 2 Eggs
 15 ml Oil, plus extra for the pan

Directions

1

Combine all dry ingredients except sugar in one bowl. Separate eggs, and mix yolks with the "wet" ingredients in a second bowl. While whisking the dry ingredients, pour in the wet mixture gradually until it forms a smooth, thick, and sticky batter.

2

Whisk egg whites with sugar until they form stiff peaks. Add about a quarter of the mass to the batter and gently fold on top of itself until incorporated. Repeat with the remaining mass, one quarter at a time.

3

Heat a non-stick pan on medium-high and brush in some oil. Use very little, it should just be a small film. Pour small pancakes (unless you like them bigger) and let them sit until bubbles appear, then flip (they should be light brown). Keep warm in a towel, and if you make many, in the oven.

4

Serve with smoked or pickled fish, caviar, beetroot, sour cream, chopped chives, chopped onion, scrambled eggs, or whatever you fancy. Also tasty with yogurt and jam.

The regular amount makes about 40, which is a meal for three, maybe four people.

Buckwheat Blini
IngredientsDirections

Very tasty fluffy pancakes with a nutty flavour.

Flour mix of 120g Buckwheat and 90g Masa Harina works really well.
Lucy often sours the milk with a teaspoon of acid (apple cider vinegar or lemon juice).

Recipe from here: https://www.seriouseats.com/recipes/2018/12/buckwheat-blini.html

To make gluten free, just use all buckwheat flour, or add some GF flour mix.

Makes 40 small blini or about 12 regular-sized pancakes (use 1/2 serving for breakfast for 2)

Yields40 ServingsCategory, , ,
 140 g Buckwheat flour
 70 g All-purpose flour
 8 g Sugar
 2 g Salt
 2 g Baking poweder
 1 g Baking soda
 475 ml Buttermilk (or half skyr, half oatmilk)
 28 g Butter, melted
 2 Eggs
 15 ml Oil, plus extra for the pan
1

Combine all dry ingredients except sugar in one bowl. Separate eggs, and mix yolks with the "wet" ingredients in a second bowl. While whisking the dry ingredients, pour in the wet mixture gradually until it forms a smooth, thick, and sticky batter.

2

Whisk egg whites with sugar until they form stiff peaks. Add about a quarter of the mass to the batter and gently fold on top of itself until incorporated. Repeat with the remaining mass, one quarter at a time.

3

Heat a non-stick pan on medium-high and brush in some oil. Use very little, it should just be a small film. Pour small pancakes (unless you like them bigger) and let them sit until bubbles appear, then flip (they should be light brown). Keep warm in a towel, and if you make many, in the oven.

4

Serve with smoked or pickled fish, caviar, beetroot, sour cream, chopped chives, chopped onion, scrambled eggs, or whatever you fancy. Also tasty with yogurt and jam.

The regular amount makes about 40, which is a meal for three, maybe four people.